Lackered fish, brocolli cream, coconut foam

 We had 9-year old Nick for a week. His mother made us buy lots of brocolli and stuff. But of 
course he enjoyed pizza and hamburgers. When he went home yesterday we were left with the brocolli. With a fish from the freezer we could make this, inspired by Bernard Bach (Le Puits St. Jacques)

Begin with the brocolli. Remove the tough stem, boil al dente for 3 to 4 mins. Cool quickly in cold water with icecubes.

Then use a saucepan to reduce 2 tbsp balsamico and 1 small cube of sugar till just (otherwise you'll end up with toffee) syrupy. Add 5 tbsp soysauce and take off the heat. Mix 1/2 tsp Maizena with 2 tbsp water and add the balsamico/soy and whisk till coherent and syrupy. This will be used to laquer the fish.

Now get back to the brocolli: use the blender to liquidise with some liquid cream (the less you use, the greener it will stay) till nice and smooth. Re-heat later in a saucepan

Clean 12 mussels and boil in some white wine till they open
In the meantime quarter a small onion. Take the mussels out and keep warm and put the onion in the wine, till soft and falling apart

Season the fishfillets and fry, skinside down for about 3 mins in an almost dry pan.

In the meantime bring 50 cl liquid cream and 7o cl coconut milk to the boil. If you have, add some soy lecithine powder to stabilise. 
Off the heat use a handblender to whip up a foam.

Reheat the brocolli.
Laquer the fish and turn, fry another min.
Take some small skewers and thread onion and mussels on them as shown

Plating: begin with pouring a small circle of brocolli on the plates
The fish on top, skinside down. Add some more laquer
Finish with some coconut foam
Stick the skewers in the fish
(As we had some polenta 'fishfingers' left we fried them, but that did nothing to the dish)

Now some final words: as we were not satisfied with the foam we tried the recipe again, now with sea-trout (which was good). First of all we made the mistake of adding some reduced chickenstock to the brocolli to make it less bland. Tastewise it worked, but on the plates the stock seperated from the rest as you can see below. Also we still have to fix the foamproblem. When we do we will mention it here

Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more