Pesce con Salsa Verde

Portions: 16 Portion size: 1 piece offish, plus P/i oz (45 mL) sauce

tsp 112 tsp 1 pt 3 qt

Metric

Ingredients

Procedure

Court bouillon: Onion, sliced Celery, chopped Parsley stems Bay leaf Fennel seeds Salt

White wine Water

1. Combine the court bouillon ingredients in a pot. Simmer for 15 minutes.

3 slices

4 oz 1!2 oz 1 clove

3 tbsp

1 pt to taste to taste

3 slices

125 g 50 g 1 clove 45 mL

500 mL to taste to taste

Salsa verde: White bread, crusts removed Wine vinegar Parsley, leaves only Garlic

Capers, drained

Anchovy fillets

Hard-cooked egg yolks

Olive oil

Salt

Pepper

Soak the bread in the vinegar for 15 minutes, then squeeze it out.

Combine the parsley, garlic, capers, and anchovies on a cutting board and chop them very well. Mash the egg yolks and the bread pulp together in a bowl, then add the chopped parsley mixture and mix together until well combined.

Very slowly beat in the olive oil as though you were making mayonnaise. When all the oil has been added, the sauce should have a creamy texture, not as thick as mayonnaise. Season to taste with salt and pepper.

Fish steaks, fillets, or small whole fish

Per serving:

Calories, 510; Protein, 20 g; Fat, 45 g (81% cal.); Cholesterol, 100 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 340 mg.

7. Poach the fish in the court bouillon.

8. Drain well. Top each portion with 1V2 oz (45 mL) sauce and serve immediately.

Note: Some of the fish that can be used for this recipe are halibut, sea bass, striped bass, red snapper, bluefish, and porgy.

Sole Fillets Steamed in Beaujolais

Portions: 12

Portion size: 4 oz (125 g) fish

P/i-2 floz (50 mL) sauce

U.S.

Metric

Ingredients

3 lb

1.5 kg

Sole fillets: 24 fillets,

2 oz (60 g) each

112 pt

750 mL

Beaujolais wine

112 pt

750 mL

Fish stock

10 oz

300 g

Butter

to taste

to taste

Salt

to taste

to taste

Pepper

as needed

as needed

Chervil sprigs

for garnish

Per serving

Calories, 300; Protein, 24 g; Fat, 21 g (64% cal.); Cholesterol, 110 mg;

Carbohydrates, 0 g; Fiber, 0 g; Sodium, 290 mg.

Procedure

1. Fold the fillets in half. Be sure that the skin side of the fillet is on the inside of the fold.

2. Place the wine on to boil in a wide pan. Place a round rack above the wine. Arrange the fish on the rack in a single layer, cover, and cook in the steam of the boiling wine (the side of the fish exposed to the steam will take on a light color).

3. Set the fish aside and keep warm. Reduce the wine to a glaze.

4. Add the fish stock. Reduce until the sauce is thick enough to lightly coat the back of a spoon. Swirl in the butter (monter au beurre). Strain. Season to taste.

5. To serve, ladle some sauce onto the plate and arrange the sole in the center. Garnish with a sprig of chervil.

Carbohydrates, 0 g; Fiber, 0 g; Sodium, 290 mg.

Continue reading here: Bourride of Monkfish

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