Its been a while, that I didn't write in my blog, when I was addressing to my priorities--work and then relax. Also, I didn't write any new menu, though, I had numerous preparation of pork belly, pork steak & beef at home-which were quite simple in nature--one being Braised pork belly in apple-prune puree, blue potato chip, succotash, celeriac puree & an apple crisp. For beef it was just rib eye[a cut that I love to eat, especially I enjoy the fat in the rib-eye, which makes the cut more tender & juicy] with peppercorns or in french as you may say, "Steak au poivre" with gratin potatoes & pepper sauce.
This time, I am being a little fishy, since I enjoy fish a lot, specially when it is fresh
Ingredients:[For one portion]
Seabass filet- 160 gm
Seasoning-to taste
Olive Oil-20 ml
Butter, cold-20 gm
For the sauce
Prepared bouillabaisse-100 ml
Rouille-1 tsp
Seasoning as required
For the clams & mussels provencale
Littleneck/Manila clams-4 nos.
Fresh mussels-3 nos
Prepared Tomato sauce- 50 ml
zest of 1/2 lemon, seasoning as required
For the saffron potato mash
Russet potato-100 gm, boiled & sieved
Milk-30 ml
Saffron-1/2 pinch
Butter-25 gm, chilled
Seasoning- as required
For the white asparagus
Fresh white asparagus tips- 3nos.
Butter-10 gm
Seasoning- to taste
Method:
For the Clams & mussels provencale
Open the clams & mussels separately. Reserve the juices & remove the shells. Keep the mussel & clam meat separately. Heat the juices with the tomato sauce till half & heat the seafood meat in the sauce & keep warm
For the Sauce
Heat the bouillabaisse till half[dont burn]& keep warm. When ready to plate, add the rouille.
For the saffron mashed potatoes
Blend the potatoes with hot milk, butter & saffron. Season & keep hot.
For the Asparagus
Peel & blanch the tips in salted water. Strain & saute in cold butter. Season & keep hot
For the Fish
Make few slits on the skinside & season. Saute in a pan with olive oil, till crispy on one side. After three minutes, cook on the other side & add in the cold butter & keep on basting the fish, for two minutes & rest in the pan.
Assembling/Arranging on the plate
Put the mashed potato on one corner of the plate & put the clams-mussels on top with the sauce. On another corner put the white asparagus & rest the fish on top. Drizzle the sauce around
Concept: One day I was just going through a book, "Le Repertoire de la cuisine", which precisely describes the famed french classics from starters[you call it "Hors d'oeuvres" in French, by the way!!] till the savories. In the fish section, which describes the french classics on Fishes, I was just looking at the red mullet, a fish that is readily available here & present it with a twist. One recipe that enthralled me was "Rouget ala Nicoise", which is from Nice, south of france again. The recipe mentions of including chopped tomato, tossed in butter, decorate with anchovy fillets and black olives. Give it a twist???Turn the tomato into a sauce, as you'd do & blend with anchovy fillets. For the olives???Well, make some slits on the fish & stuff with slivers of black olives...how does that sound? Well, for the vegetables, I wanted to go for Ratatouille, another Nicoise vegetable stew & butter fondant potato for starch.
The fish itself is of course, who mostly lives on crustaceans...here is the recipe.
Ingredients:[For 1 person]
For the Fish
Red Mullet-1 whole, around 300 gm
Seasoning-As required
Black olives- 2 pieces
Oil-20 ml
Butter-10 gm, cold
For the sauce Nicoise
Peeled chopped tomatoes- 100 gm
Canned anchovies in oil-2 fillets
Garlic-1/2 clove
Butter- 20 gm
Seasoning- As required
For the ratatouille
Shallots-1/2, very small dices
Garlic-1/2 cloves, finely chopped
Fennel, Carrot, Zuchhini[Green], Bell Peppers[Yellow & Red],Eggplant all small dices-10 gm
Olive Oil-30 ml
Tomato Paste-1 tsp
Chiffonade of Basil-of two leaves
Seasoning- As required
For the Butter Fondant potato
Potato-1 big, peeled and then trimmed to make into a square shape
Butter-30 gm
Chicken stock-50 ml
Dried Thyme-1 pinch
Seasoning-As required
Method:
For the Butter Fondant Potato
Make the oven ready at 180 Deg C
In a hot pan add in the butter & when melted, add the potato, with the thyme. Nicely brown on all sides[Don't burn] & and then add in the chicken stock & seasoning. Put the pan in the oven for about 12-15 minutes. Check the doneness-if ready, keep it hot or else, continue to cook, until the potato is fork tender.
For the Nicoise Sauce
Saute the garlic in butter & when lightly colored add the chopped tomatoes. Cook until almost dry, add in
the anchovy fillets & then blend till smooth. Adjust the seasoning & keep hot.
For the Ratatouille
In a hot pan, individually fry all the vegetables, except onion & garlic, till nicely colored. Take another pan & saute the onion, garlic till lightly colored & then add in the fried vegetables. Add the tomato paste & cook until vegetables are soft--moisten with a little water, if required. Add the basil chiffonade & season. Keep hot.
For the fish
Scale, gut [reserve the liver] & fillet the fish. Season both the fillets[one fish will fetch you two fillets] & make slits on the fish & stuff with slivers of olives. Saute in a hot pan with olive oil, first with skin side down for 1.5 minute & then on the other side for 1 min, whilst basting it with butter, cook the mullet liver in the same pan. Once cooked, allow to rest in the same pan, while you mix in the liver with the sauce.
Assembling for the plate:
Rest the fish on the spool of the sauce & put the ratatouille around the fish. Put the potato on one end & drizzle some more sauce around. You may garnish with zest of a lemon.
And for the time being, Bon Appetit, but check out soon..for some more tantalising recipes...from my kitchen.
This time, I am being a little fishy, since I enjoy fish a lot, specially when it is fresh
Filet de bar poele ala Marseillaise
Panfried baby seabass, saffron mashed potatoes, clams-mussels ala provencale, white asparagus and sauce bouillabaisse
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Rouget ala Nicoise
Grilled red mullet nicoise style & provencal vegetables
Filet de Bar poele ala Marseillaise
Concept: Bar, i.e. sea bass is panfried and served in Marseille style[south of France, home to the king of all soups, Bouillabaisse]. The accompaniments are being mashed potatoes with the hint of saffron, clams-mussels ala provencale--i.e. cooked with some tomatoes & their own juices. Sauce bouillabaisse is the reduction of bouillabaisse soup & further thickened with the addition of some rouille. It is a wonderful marriage of flavours & all pretty much go well together. Especially the sweet sauce & the subtly butter white asparagus.The recipe is given below:-Ingredients:[For one portion]
Seabass filet- 160 gm
Seasoning-to taste
Olive Oil-20 ml
Butter, cold-20 gm
For the sauce
Prepared bouillabaisse-100 ml
Rouille-1 tsp
Seasoning as required
For the clams & mussels provencale
Littleneck/Manila clams-4 nos.
Fresh mussels-3 nos
Prepared Tomato sauce- 50 ml
zest of 1/2 lemon, seasoning as required
For the saffron potato mash
Russet potato-100 gm, boiled & sieved
Milk-30 ml
Saffron-1/2 pinch
Butter-25 gm, chilled
Seasoning- as required
For the white asparagus
Fresh white asparagus tips- 3nos.
Butter-10 gm
Seasoning- to taste
Method:
For the Clams & mussels provencale
Open the clams & mussels separately. Reserve the juices & remove the shells. Keep the mussel & clam meat separately. Heat the juices with the tomato sauce till half & heat the seafood meat in the sauce & keep warm
For the Sauce
Heat the bouillabaisse till half[dont burn]& keep warm. When ready to plate, add the rouille.For the saffron mashed potatoes
Blend the potatoes with hot milk, butter & saffron. Season & keep hot.
For the Asparagus
Peel & blanch the tips in salted water. Strain & saute in cold butter. Season & keep hot
For the Fish
Make few slits on the skinside & season. Saute in a pan with olive oil, till crispy on one side. After three minutes, cook on the other side & add in the cold butter & keep on basting the fish, for two minutes & rest in the pan.
Assembling/Arranging on the plate
Put the mashed potato on one corner of the plate & put the clams-mussels on top with the sauce. On another corner put the white asparagus & rest the fish on top. Drizzle the sauce around
***
Rouget ala Nicoise
Concept: One day I was just going through a book, "Le Repertoire de la cuisine", which precisely describes the famed french classics from starters[you call it "Hors d'oeuvres" in French, by the way!!] till the savories. In the fish section, which describes the french classics on Fishes, I was just looking at the red mullet, a fish that is readily available here & present it with a twist. One recipe that enthralled me was "Rouget ala Nicoise", which is from Nice, south of france again. The recipe mentions of including chopped tomato, tossed in butter, decorate with anchovy fillets and black olives. Give it a twist???Turn the tomato into a sauce, as you'd do & blend with anchovy fillets. For the olives???Well, make some slits on the fish & stuff with slivers of black olives...how does that sound? Well, for the vegetables, I wanted to go for Ratatouille, another Nicoise vegetable stew & butter fondant potato for starch.The fish itself is of course, who mostly lives on crustaceans...here is the recipe.
Ingredients:[For 1 person]
For the Fish
Red Mullet-1 whole, around 300 gm
Seasoning-As required
Black olives- 2 pieces
Oil-20 ml
Butter-10 gm, cold
For the sauce Nicoise
Peeled chopped tomatoes- 100 gm
Canned anchovies in oil-2 fillets
Garlic-1/2 clove
Butter- 20 gm
Seasoning- As required
For the ratatouille
Shallots-1/2, very small dices
Garlic-1/2 cloves, finely chopped
Fennel, Carrot, Zuchhini[Green], Bell Peppers[Yellow & Red],Eggplant all small dices-10 gm
Olive Oil-30 ml
Tomato Paste-1 tsp
Chiffonade of Basil-of two leaves
Seasoning- As required
For the Butter Fondant potato
Potato-1 big, peeled and then trimmed to make into a square shape
Butter-30 gm
Chicken stock-50 ml
Dried Thyme-1 pinch
Seasoning-As required
Method:
For the Butter Fondant Potato
Make the oven ready at 180 Deg C
In a hot pan add in the butter & when melted, add the potato, with the thyme. Nicely brown on all sides[Don't burn] & and then add in the chicken stock & seasoning. Put the pan in the oven for about 12-15 minutes. Check the doneness-if ready, keep it hot or else, continue to cook, until the potato is fork tender.
For the Nicoise Sauce
Saute the garlic in butter & when lightly colored add the chopped tomatoes. Cook until almost dry, add in
the anchovy fillets & then blend till smooth. Adjust the seasoning & keep hot.
For the Ratatouille
In a hot pan, individually fry all the vegetables, except onion & garlic, till nicely colored. Take another pan & saute the onion, garlic till lightly colored & then add in the fried vegetables. Add the tomato paste & cook until vegetables are soft--moisten with a little water, if required. Add the basil chiffonade & season. Keep hot.
For the fish
Scale, gut [reserve the liver] & fillet the fish. Season both the fillets[one fish will fetch you two fillets] & make slits on the fish & stuff with slivers of olives. Saute in a hot pan with olive oil, first with skin side down for 1.5 minute & then on the other side for 1 min, whilst basting it with butter, cook the mullet liver in the same pan. Once cooked, allow to rest in the same pan, while you mix in the liver with the sauce.
Assembling for the plate:
Rest the fish on the spool of the sauce & put the ratatouille around the fish. Put the potato on one end & drizzle some more sauce around. You may garnish with zest of a lemon.
And for the time being, Bon Appetit, but check out soon..for some more tantalising recipes...from my kitchen.
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