Fat Tuna

Recipes

Sautéed wreckfish over sautéed vegetables, 4

by Chef Fábio Fernandes
  • 1 kg of wreckfish (fillets)
  • 800g of mixed vegetables
  • 1 big onion
  • Olive oil/ butter to taste
  • Chives/ parsley to taste
  • 8 garlic cloves
  • Salt/ pepper to taste
  • 2 lt of water/ 350g coarse salt (Brine)

Start by cutting the fish in 4 pieces of approximately 250g. Add one liter of water in a pot and add coarse salt and, as soon as its dissolved, add another liter of water and let it cool.

As a garnish, you can use 3 vegetables of your liking that are easy to grate. In a frying pan, heat a bit of olive oil, add the diced onion and 2 chopped garlic cloves and when it’s well sautéed, add the vegetables you chose and sauté them until cooked. Finish with parsley, salt and pepper.

To finish the fish, add one drizzle of olive oil in a sauté and when it’s hot you can add the fish (make sure its well dried when you take it off the water) with the skin facing down and press it with a spatula during 3 minutes to make it crispy. Season in the end with pepper and fleur de sel.

To make the garlic sauce, heat the butter in a saucepan and add the chopped garlic cloves. As soon as its caramelized, remove from the heat and add the chopped chives.

Start by cutting the fish in 4 pieces of approximately 250g. Add one liter of water in a pot and add coarse salt and, as soon as its dissolved, add another liter of water and let it cool.

As a garnish, you can use 3 vegetables of your liking that are easy to grate. In a frying pan, heat a bit of olive oil, add the diced onion and 2 chopped garlic cloves and when it’s well sautéed, add the vegetables you chose and sauté them until cooked. Finish with parsley, salt and pepper.

To finish the fish, add one drizzle of olive oil in a sauté and when it’s hot you can add the fish (make sure its well dried when you take it off the water) with the skin facing down and press it with a spatula during 3 minutes to make it crispy. Season in the end with pepper and fleur de sel.

To make the garlic sauce, heat the butter in a saucepan and add the chopped garlic cloves. As soon as its caramelized, remove from the heat and add the chopped chives.

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