Turbot with Fennel, Tomatoes, Olives, And

Turbot with Fennel, Tomatoes, Olives, And Ingredients

BRAISED FENNEL	1/2 c Garlic cloves
1 Extra virgin olive oil	10 Basil stems
8 Heads organic baby fennel	20 Dried fennel sticks
Salt and pepper to taste	2 ga Chicken stock
2 c Chicken stock	TURBOT PANISES (CHICK PEA
CONFIT TOMATOES	2 c Whole milk
4 Field-ripened organic	4 tb Butter
Coarse sea salt to taste	Salt to taste
1/4 c Extra virgin olive oil	Pepper to taste
8 Thyme branches	5 c Chick pea flour
4 Cloves garlic; (4 to 6)	1 c Flour
Pepper to taste	1 c Peanut oil
PRESERVED LEMON ZESTS	TURBOT
8 Lemons	1 c Turbot stock with fennel
1 c Sugar	Sea salt to taste and pepper
Salt to taste	8 Fillets fresh turbot (3
1 c Fresh lemon juice	2 tb Extra virgin olive oil
TURBOT STOCK	8 Heads organic baby fennel
2 tb Olive oil	1/2 c Pitted late harvest olives
5 lb Turbot bones (gills removed	4 Field ripened organic confit
1 Cup shallots	2 tb Basil leaves
1 c Fennel root	8 Preserved lemon zests

Instructions for Turbot with Fennel, Tomatoes, Olives, And

Preparation of the Braised Fennel: Heat a heavy sauce pan over high heat. Add the olive oil and trimmed heads of baby fennel and sweat for one minute. Season with salt and pepper and deglaze with chicken stock to cover. Cover and bring to a boil. Simmer, covered, until fennel is tender, approximately fifteen minutes. Chill in stock over ice and set aside. Preparation of the Confit Tomatoes: Preheat oven to 275 degrees. Boil the tomatoes in water for ten seconds then peel and quarter them. Place in a pan with the salt, oil, thyme, and garlic. Cook at a low temperature for three to four hours or until tomatoes are half their original size. Reserve in the oil. Preparation of the Preserved Lemon Zest: Zest the lemons with no pith into strips 1/3-inch wide and two inches long. Place them in a pot of cold water and bring to a rolling boil. Strain and repeat two more times. Mix the sugar, salt, and lemon juice in a sauce pot and add the blanched lemon zests. Simmer for twenty minutes at low heat until zests are soft, tart, and sweet. Reserve in liquid for up to one week refrigerated. Preparation of the Fritters: Boil the milk with the butter and salt. Sift the flour and chick pea flour together, whisk into the milk and cook until the mixture is very thick. Spread the mixture on an oiled sheet pan. Place a sheet of buttered parchment on top and flatten it with a sheet pan. Chill and cut into 3x1/2-inch pieces. Dredge the chilled pieces in flour and fry in the oil until crisp and golden brown. Preparation of the Turbot Stock: Heat a large-bottomed heavy sauce pan over a high flame. Add olive oil and cut up fish bones that have been patted dry. Sweat for two minutes and add chopped vegetables, garlic, basil stems and fennel sticks. Sweat five minutes and cover with the cold chicken stock. Bring to a boil, skim, and simmer gently for forty-five minutes. Strain through a cheese cloth and cool. Preparing the Sauce: Reduce the turbot stock to 1/3 of a gallon and add 1/4 cup of the syrup from the candied lemon. Season with sea salt and white pepper. Reserve warm. Presenting the Dish: Season the fillets with salt and white pepper and sear in a hot pan with olive oil. Warm the fennel, olives, tomatoes, and basil with a few strips of the lemon, finish with extra-virgin olive oil and serve under the fillets of turbot. Recipe By : Chef du Jour Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:33:24 PST From: minnie@juno.com (Louise M McCartney)

Main Ingredient: TomatoesCuisine: Uncategorized

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