Make Summer Light and Delicious!
This Spanish-inspired roasted fish recipe is bursting with color and flavor and served with a series of glorious accompaniments. White beans and chopped chorizo, confit plum tomatoes, green beans and confit garlic. Make sure you have plenty of good quality olive oil for the parsley oil used to finish this divine recipe.
Grouper with Chorizo and White Beans
Serves 2
Total time: 2 hours 15 minutes
Ingredients
Grouper
11 oz firm white fleshed fish (grouper, snapper, mahi mahi, triple tail, golden tile, cod)
2 oz of sugar
7 oz of salt
lemon oil, or olive oil
White Beans
7 oz of fresh Coco de Paimpol beans, shelled (if not available, white, shell or navy beans would be delicious)
1 carrot, cut into 3/4 inch dice
1 onion, cut into 3/4 inch dice
1 celery stalk, cut into 3/4 inch dice
2 garlic cloves, peeled and bruised
2 sprigs of fresh thyme
vegetable stock
3 tbsp of butter
salt
Green Beans
3 1/2 oz of green beans
1/2 shallot, finely diced
2 tbsp of butter
salt
pepper
Confit of Tomato*
3 plum tomatoes
1 sprig of fresh thyme
1 garlic clove
sugar
salt
olive oil
Confit of Garlic
6 garlic cloves
1 sprig of fresh thyme
olive oil
Parsley Oil
1/2 bunch of fresh parsley
1 dash of lemon oil
olive oil
To Finish the White Beans
2 oz of chorizo sausage, chopped
1 handful of parsley, chopped
1/2 lemon, juice only
Spinach
1 lb of spinach
2 tbsp of butter
1 garlic clove, peeled
salt
Preparation
To Start the Dish
Apply a light cure to the fish. Combine the sugar and salt in a bowl and rub all over the fish. Seal in plastic wrap and refrigerate for 45 minutes to 1 hour.
Rinse the cured fish thoroughly under cold running water, pat dry and seal again in plastic wrap. Return the fish to the fridge while you prepare the remainder of the dish.
Preheat the oven to 250°F
Confit Tomatoes*
Core, score and blanch the tomatoes in boiling water. Once cool enough to handle, peel and discard the skins. Cut each tomato in half and remove the seeds with a spoon.
Place the tomatoes, cut side up, onto a baking tray . Sprinkle with a little sugar, salt, thyme, a thin slice of garlic and a generous brushing of olive oil
Dehydrate/Roast to concentrate the flavor, ensuring they are still plump and not overly dry. Once finished, cut into a large dice and set aside.
Garlic Confi (roast your tomatoes and garlic at the same time)
Start by making a small prick into the skin of each clove (this will stop them bursting during cooking). Place into a small ovenproof pan with the thyme and add enough olive oil to just cover. Cook in the oven for 1 hour then remove and set aside to cool.
The White Beans
Combine the beans with the carrot, onion, celery, garlic and thyme in a saucepan and cover with a generous amount of vegetable stock.
Bring to a boil and reduce the heat and gently simmer for 15 minutes. Add a pinch of salt and cook until just tender for a further 25 to 30 minutes. The final result should be a creamy soft bean that holds its shape.
Remove the beans from the heat and allow to cool before removing the other vegetables and thyme. Store in the cooking liquor in the fridge until needed. More to come later in the recipe.
The Green Beans
Cook in boiling salted water for 3 to 4 minutes, then strain and refresh in ice-cold water. Strain again, cut into 1/4 in and set aside until needed. More to come later in the recipe.
The Parsley Oil
Combine the parsley and a good dash of lemon oil in a blender. Starting on a low speed, slowly pour in a thin stream of olive oil until the parsley starts to blend. Increase the speed and add enough oil to form a coarse, oily purée. Do not over-blend or it will taste bitter and bruised.
Preheat the oven to 375°F
The Fish
Place the fish on a roasting tray and coat lightly in either lemon oil or good quality extra virgin olive oil. Place in the oven for 15 to 20 minutes, until the flesh firms up and just begins to flake when touched. Back to the fish later in the recipe.
Meanwhile, reheat the white beans in a small amount of the cooking liquid. Once hot, remove from the heat and stir in 3 tbs of butter, the confit tomatoes, chorizo, parsley and lemon juice.
To finish the green beans, in a small pan, sweat the shallot in butter for 2 minutes, then add the green beans and toss to combine.
The Spinach
Place a large pan over a medium heat and add 2 tbsp of butter. Once melted, add the spinach to the pan. Use a fork to pierce and skewer the garlic clove and use this as the utensil to stir the spinach. Cook until just wilted, season with salt and set aside.
Back to the Fish
Remove the fish from the oven and brush with the parsley oil.
Plating/Presentation
Scatter the white beans across the center of each plate and top with the fish. Garnish with the green beans and confit garlic, serve immediately
*If you would like, you can skip the Tomato Confit all together by using sun dried tomatoes, preferably the ones not packed in oil. If you have them already, just pat the oil off with layered paper towels.
Share this recipe from Summer Light and Delicious! with your friends and groups
Nenhum comentário:
Postar um comentário