Turbot with fennel~ tomatoes~ olives~ and

Yield: 4 Servings

Measure Ingredient
1 Extra virgin olive oil
8 Heads organic baby fennel
Salt and pepper to taste
2 cups Chicken stock
For the Confit Tomatoes:
4 Field-ripened organic
Tomatoes
Coarse sea salt to taste
¼ cup Extra virgin olive oil
8 Thyme branches
4 Cloves garlic -- (4 to 6)
Pepper to taste
For the Preserved Lemon
Zests:8 lemons
1 cup Sugar
Salt to taste
1 cup Fresh lemon juice
For the Turbot Stock:
2 tablespoons Olive oil
5 pounds Turbot bones (gills removed
And iced) 1
cup Shallots
1 cup Fennel root
½ cup Garlic cloves
10 Basil stems
20 Dried fennel sticks
2 gallons Chicken stock
For the Turbot Panises
(Chick Pea
Fritters):
2 cups Whole milk
4 tablespoons Butter
Salt to taste
Pepper to taste
5 cups Chick pea flour
1 cup Flour
1 cup Peanut oil
For the Turbot:
1 cup Turbot stock with fennel
Sea salt to taste and pepper
To taste
8 Fillets fresh turbot (3 oz
Each)
2 tablespoons Extra virgin olive oil
8 Heads organic baby fennel
½ cup Pitted late harvest olives
4 Field ripened organic confit
Tomatoes
2 tablespoons Basil leaves
8 Preserved lemon zests
For the Braised Fennel:

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 ⅓-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 ⅓ of a gallon and add ¼ 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

From: Minnie@... (Louise M Mccartndate: Wed, 23 Oct 1996 14:33:24 Pst

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