Recipe #3 Poached Fish Fillet Delice with a Warm Vinaigrette
Hi guys, So today we gonna make a simply healthy food and delicious.
The ingredients we will need are ;
1 whole of flat fish and I am using flounder fish for this menu
skewer stick (or anything similar)
Court Bouillon **
20 g Onion
20 g Carrot
20 g Leek
½ Lemon
1 Bay leaf
Salt pinch
500 ml Water
Vinaigrette for salsa
40 ml Olive oil
20 ml Vinegar
½ Lemon
Salt and pepper
Salsa
50 g Cucumber
50 g Tomato
Herbs for garnish
What I do is dice the cucumber and tomato and put aside, as for tomato I prefer concasse** method
which to remove the root and put a cross symbol at the bottom of the tomato and put in the boiling water for 10-15 sec and move to the ice cold water and peel the skin, cut into half then remove the seeds inside and dice.
Next set up Court Bouillon **
(France term usually use for seafood dishes)
As in the picture you can see Mirepoix**
(France term of dice carrot, onion and leek)
youtube source : escoffier online
Add water to your pan and add your diced onion, carrot and leek. , include lemon, bay leaf and pinch of salt. Simmer it for around 25 mins.
As you can see in the picture the court bouillon** contain more ingredients, while I am not using them all I just use the major ingredient. (it is also court bouillon**)
While waiting next thing we will need to do is filleting the flounder fish both sides.
For the flat fish we usually take off the skin first. If you don't know how, there is video below that will show you, it is the easiest way for me, I hope for you too
youtube source : Jamie Oliver
Instead of using the cloth, I myself prefer using bare hand and salt on my finger while pulling it, to easier the stretch of the fish. Remember when pulling the skin we don't want the fish meat getting removed.
After the first mission of removing the skin done it is time to fillet the skin
What I do is
youtube source : Sue Lucas
After that we will get 4 pieces of fish fillet, we need to keep the 2 beautiful fillet and another 2 we can cut to rectangle and mix it with blender, mixer or roubo coup. Remember not to overwork it, While it's mixing add a bit of oil and cream. It should be done like fish cream.
What I do after this is taking out my 2 beautiful fillet and for the presentation part facing the bottom and the ugly part facing us. Shower the fish with salt and pepper, remember to treat it gently as we don't want to break the perfect fillet. after that take your fish cream and use it on top of ugly part of the fish (just one side) . next you will need to roll it after that using short skewer stick and stab it to the roll fish so it will shape like rolling fish fillet.
Next thing to do is to put the both of the roll fish inside the boiling court bouillon**, but make sure when we put it inside the water must only be simmering, put it for 4 minutes, We want a moist fish not dry over-cook meat.
While waiting we can prepare the vinaigrette which are mixing the vinegar, olive oil, 1/2 lemon, salt and pepper warm it above the stove. Mix the dice cucumber and tomato inside the vinaigrette. Taste it and you can add more (how you want it to be)
When it reaches 4 minutes take out the fish and present it on the plate, make sure to take off the skewers and drop the vinaigrette as much as you want. Here we go, Healthy but probably a lil complex method. Tell me what you think ! Cheers
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