Fish Recipes For Fine Dining At Home
Fish recipes for fine dining at home are not difficult to prepare. Okay, the ingredients may require a bit more thought, but these fish dishes may be perfect on a Saturday night for a special occasion!
Saffron potatoes with cod
CodCenter Piece (600g)Four Tomatoes (Baby Plum)200ml extra virgin olive oilOne garlic clove, sliced
Potatoes with Saffron
12 Royal jersey potatoes
One clove garlic
Saffron, large pinch
Plum tomatoes, baby
Drizzle with oil
Eight asparagus spears (Green or White)
Four blanched baby fennel bulbs
20 g powdered beets
Prepare the fish by lightly salting it and wrapping it in plastic wrap. Refrigerate for 6 hours. Remove after this time, rinse off the salt, and cut it into four pieces.
Warm the oil with the cut garlic clove for the tomato dressing. Allow 10 minutes for it to infuse. In a blender, combine the tomatoes and carefully drizzle in the oil while the machine is running. As you do so, it will emulsify.
Add the potatoes, garlic, and saffron to a pan of salted water for the saffron potatoes. Boil until the potatoes are tender. Refrigerate until needed.
On a baking tray
Slice the young plum tomatoes in half, lay on a baking dish, and bake for 6 hours at a low temperature.
Cook the cod skin side down in a pan over high heat until the edges start to brown. Reduce the heat and cook for five minutes. Cook the fish for another five minutes over low heat on the other side.
Brush a plate with butter and then sprinkle with beetroot powder, shaking off any excess. In a pan with a knob of butter and pepper, wilt the spinach. Cook the fennel bulbs, cut side down until golden brown colour. Bring the potatoes back to a boil. Only cook the asparagus for 2-3 minutes in butter until it softens.
To serve, put some spinach in the centre of the platter and top with the fish. Arrange the vegetables on the plate and drizzle with the tomato dressing as desired.
Poached halibut in red wine
Halibut, turbot, and cod-thick chunk (about 200g per person)1.5 litres of red wineThymeGarlicStarAniseEggsBeetroot500 grams coarse saltLeeks-500gTo serve, mashed potatoes.
Toss in the herbs and garlic with the wine. Reduce the amount of water till you have 500ml. Poach the eggs in the stock while it’s decreasing. Place them in the egg, and the acid will cause it to coil up into a beautiful spherical form. Cook for 3-4 minutes before immersing in icy water. This brings the cooking process to a close.
Make a bed of salt on a baking tray and place the whole beetroot on top. Preheat the oven to 180°C and bake for 1 hour. Every 20 minutes, give it a turn. When the beets contact the salt while cooking, the salt permeates the beets, giving them a great flavour. After the vegetables have been cooked and cooled, dice them up using a sharp knife. Leeks should be finely sliced and softened in butter.
Cooking the fish
Bring your reduced wine to a boil to cook the fish. Remove the pan from the heat and add the fish. Allow sitting for 5 minutes before turning over. The reason for flipping over is that the stock may not entirely cover the fish. Remove the cooked fish with care and add the eggs to the stock. Warm the eggs by brushing them with the stock.
Salsa verde and red snapper
Parsley in a large bunch
Basil in a large bunch
Mint in a large bunch
One tbsp capers
One clove garlic
200ml Extra Virgin Olive Oil
Lemon juice squeezed
Fish and salad
500g waxy fresh potatoes
200g cherry tomatoes
200g stalks of asparagus or French beans
Fillets of white fish, any white fish fillets.
Only use parsley leaves in the sauce; otherwise, it will be bitter. In a food processor, add all of the other salsa verde ingredients and pulse until smooth—season with salt, pepper, and lemon juice to taste.All of the tomatoes should be cut in half. Cook the potatoes until tender.
For 1 minute blanch the green beans/asparagus. Trim them into 2-inch pieces while they’re still hot and add them to the salsa. The potatoes are the same way. This allows the salsa to flavour the components.
In a frying pan, heat the oil over medium-high heat. Place the fish skin-side down in the pan—Salt & pepper to taste. Leave in the pan until all sides are white (cooked) and the skin turns brown around the edges—Cook for 1 minute on the other side before turning off the heat.