1 kg of Fish (fillet)
800g mixed veggies
1 large onion
Low Quant of olive oil or butter
Q.B Chives/parsley
8 cloves of garlic
Q.B Salt and pepper
2 litres water with 350 g coarse salt (brine)
Fish and brine:
Cut the fish into 4 fillets of approximately 250g
Heat a litre of water in a pan and add the coarse salt Once dissolved, add 1 litre of cold water and leave to cool
Once the water is cold, add the fillets for 30 minutes, then set aside in the cold
Garnish :
Buy 3 vegetables that you like and that are easy to grate.
Heat a little olive oil in a frying pan, add julienned onion and then add sliced garlic (2 cloves). Once dissolved, add 1 litre of cold water and leave to cool. Finish with parsley, salt and pepper.
Finishing fish:
Place 1 drizzle of olive oil in a sauté pan. When hot, add the fish (after it has dried well) skin side down and press down with a spatula for 3 minutes to crisp it up. Add 3 tablespoons of butter and turn the fish over, it will be ready in 4 minutes. Season at the end with pepper and fleur de sel to taste.
Garlic sauce:
Warm up butter in a pan and add chopped garlic cloves. As soon as they are caramelised, remove them from the heat and add the finely chopped chives.
Date:
11/12/2023
