Edible Whole Foods: Braised Fish - WNCN: News, Weather

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Edible Whole Foods: Braised Fish

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Fred shows us how he prepares braised fish in this edition of Edible Whole Foods.

FOR THE FISH AND BRAISING SAUCE: 

1 pound fillet of any firm white fish such as grouper, Chilean sea bass, cod or tile fish cut into two portions

1 tablespoon finely chopped bacon

1 scallion, thinly sliced

1 cup beef broth

1 teaspoon Worcestershire sauce

1 tablespoon fresh rosemary leaves, chopped

2 cloves garlic, smashed

1 tablespoon butter

2 Tablespoons Chopped chives

FOR THE TOMATO-HORSERADISH VINAIGRETTE:

2 tablespoons double concentrated tomato paste

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

1/3 cup extra virgin olive oil

Salt and pepper to taste

1-teaspoon fresh thyme leaves

 Made the vinaigrette first. In a blender add the tomato paste, vinegar, honey, and Worcestershire sauce. Blend until combined.  With the motor running, slowly add olive oil until emulsified.  Stir in salt and pepper to taste.  (Can be made ahead up to this point.)  Just before serving, stir in fresh thyme leaves.

 In a cold 12" sauté pan, place chopped bacon.  Cook over low heat until crisp and most of the fat is rendered.  Remove bacon and all of the fat but 1-tablespoon.  Reserve bacon.  Salt and pepper fillets.  Place pan with bacon fat over medium hat and heat almost to smoking.  Place fillets in hot pan and sear on one side for 3-4 minutes.  Turn fillets.  Cut heat down.  Add scallions.  Sauté until softened.  Add beef broth, Worcester sauce, rosemary and garlic.  Bring to a simmer and continue cooking while spooning the liquid over the fish for about 6-8 minutes.  Remove fillets and keep warm.  Bring pan to high heat and reduce liquid to about 1/3 cup.  Remove from heat and swirl in the tablespoon of butter until completely blended.  Strain into a bowl.

 To assemble, put a tablespoon of brown butter sauce in the position of 12:00, 3:00. 6:00, and 9:00 around the plate. Put 1/2 teaspoon of the vinaigrette in the center of each pool of brown sauce. With the tip of a knife, run it through the vinaigrette. You should have a heart. Of course you can also just drizzle each sauce around the plates. In the center of each plate, place some lightly wilted spinach. Place the fillet on top of the spinach and garnish with the reserved bacon and the chopped chives. Serve.

 

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