Friday, April 10, 2009

SEARED TURBOT FILLETS WITH FISH BROTH REDUCTION

My style of cooking has really evolved in the last few years. I have experimented with using fewer and fewer ingredients so that I don’t overshadow the star of the show. This hasn’t been too hard to do in Spain, especially with seafood. Everything caught in the Mediterranean seems to be richer in flavor than in any other region I have tried. A short list of ingredients is also beneficial in that it makes for easier and more cost effective meals. Finally, these types of recipes are a great opportunity for novice cooks to become more familiar with the ingredients they are working with. Today I purposely limited my seasonings to salt and olive oil because I was curious to see what I could make of it. Leave no doubt, quality and freshness triumphed over quantity.

SERVES 1-2
2 turbot fillets or other white fish such as flounder or snapper
1 lb small rock fish (about the size of your hand or smaller)
Salt, to taste
2 tbs olive oil

Place the rock fish in a small pot and fill with just enough water to cover. Bring to a boil and simmer gently for 15 min, removing the bubbles that rise with a slotted spoon every so often. These bubbles are filled with impurities that you don’t want in your broth. Remove from heat and allow to stand for 20 min. Strain and set aside or store in the refrigerator for up to 3 days.

Boil the broth in a small pot until it has reduced by ¾, about 30 min, and set aside. In the meantime, you can prepare ingredients for the accompaniment of your choosing. I served it with my veggie sauté with parsley and garlic. Heat a medium-sized skillet over med-high heat. Season the fillets with salt, sear with the olive oil for 20 seconds on each side (longer for fish with thicker flesh such as sea bass) and place on a serving platter. Pour the reserved fish broth into the hot pan. This will, almost immediately, finish reducing into a sauce. Add salt to your liking and pour over the reserved fillets. Serve immediately.

4 comments:

  1. Hola Nikki,
    Puedes participar al HEMC poniendo la receta dos veces, primero en inglés y debajo en castellano... ¿Qué te parece?

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  2. It looks delicious! I would love to have fresh seafood from the Mediterranean to cook!

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  3. Hello...I am from indonesia...Sorry i can't speaking english...are you like cooking...hmmm...barca very fantastic...peace forever and one (neverland)...

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  4. The turbot fillets look fabulous! Excellent preparation!

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