Recipes
Offshore rockfish fillets, tomato beurre blanc and sautéed “fridge” vegetables with bacon, 4
For the beurre blanc:
- 1 cup of white wine
- 1 cup of tomato pulp or peeled tomatoes
- 1 clove of garlic
- 1 shallot
- 1 small celery branch
- 50 gr of sweet or salted butter
- 100 ml of heavy cream
For the dish:
- 2 offshore rockfish fillets (about 800gr / 1 kg)
- Salt to the taste
- Ground pepper to the taste
- Olive oil to the taste
- Butter to the taste
- 2 garlic cloves
- 1 bay leaf
- Chilli pepper to the taste
- Cauliflower
- Mushrooms
- Shallot
- Zucchini
- Assorted green vegetables
- Bacon sticks
Start by making the beurre blanc. You need 1 cup of white wine, 1 cup of tomato pulp or peeled tomatoes from a can, 1 garlic clove, 1 shallot, 1 small celery branch, 50 gr of sweet or salted butter and 100 ml of heavy cream. If you have a bimby, you can cook for 100º during 15 minutes with the blade and in the end you can take off the blade and grind at speed 7, during 2 minutes.
If you don’t have a bimby, you can just add everyhting in a pot and keep stirring so it doesn’t grab to the bottom of the pan. In the end, you should grind with the hand blender or the baby’s 123.
Sauté two offshore rockfish fillets (with about 800gr/ 1kg) in olive oil. When you turn the fish, add a bit of butter, 2 crushed garlic cloves, a crushed bay leaf with thyme and you can also add a bit of chilli pepper.
You can save the fish’s spine to make a delicious soup.
For the side of vegetables, you can use anything that you already have in your fridge. Try to do a mix of colours or different shades of green, pretty and balanced colours work almost everytime. For this recipe, the chef used cauliflower, mushrooms, shallot, courgette and mixed green vegetables.
Cut the cauliflower and sauté with a drizzle of olive oil and bacon, then add the mushrooms and the shallot and sauté for another 3 minutes. Add all the greens you have at home and the raw courgettes and sauté for about 3 to 4 minutes. You can also cover them for a bit if you prefer softer or crunchier vegetables. Rectify the salt and pepper.
Start by making the beurre blanc. You need 1 cup of white wine, 1 cup of tomato pulp or peeled tomatoes from a can, 1 garlic clove, 1 shallot, 1 small celery branch, 50 gr of sweet or salted butter and 100 ml of heavy cream. If you have a bimby, you can cook for 100º during 15 minutes with the blade and in the end you can take off the blade and grind at speed 7, during 2 minutes.
If you don’t have a bimby, you can just add everyhting in a pot and keep stirring so it doesn’t grab to the bottom of the pan. In the end, you should grind with the hand blender or the baby’s 123.
Sauté two offshore rockfish fillets (with about 800gr/ 1kg) in olive oil. When you turn the fish, add a bit of butter, 2 crushed garlic cloves, a crushed bay leaf with thyme and you can also add a bit of chilli pepper.
You can save the fish’s spine to make a delicious soup.
For the side of vegetables, you can use anything that you already have in your fridge. Try to do a mix of colours or different shades of green, pretty and balanced colours work almost everytime. For this recipe, the chef used cauliflower, mushrooms, shallot, courgette and mixed green vegetables.
Cut the cauliflower and sauté with a drizzle of olive oil and bacon, then add the mushrooms and the shallot and sauté for another 3 minutes. Add all the greens you have at home and the raw courgettes and sauté for about 3 to 4 minutes. You can also cover them for a bit if you prefer softer or crunchier vegetables. Rectify the salt and pepper.