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fresh rosemary needles garlic extra-virgin olive oil white fish veal stock green peppercorns lemon juice kosher salt outer
Viewed: 30 - Published at: 10 months agoIngredients
- Heaping 1/4 cup fresh rosemary needles
- 2 large garlic cloves
- 1/2 cup extra-virgin olive oil
- 4 6-ounce skinless halibut fillets (about 1 1/2 inches thick) or any other mild white fish, such as branzino or striped bass
- 1 1/2 cups veal stock (see Veal Breast Stracotto, page 235) or any quality veal or beef stock
- 1/4 cup green peppercorns, soaked in water for 1 hour
- 1 1/4 teaspoons fresh lemon juice
- Kosher salt
- 8 large outer leaves of butter lettuce or Boston lettuce
Method
- Adjust the oven rack to the middle position and preheat the oven to 350F.
- Combine the rosemary, garlic, and 1/4 cup of the olive oil in the bowl of a miniature food processor or the jar of a blender and puree.
- Rinse the fish fillets, pat them dry with paper towels, and lay them in a single layer in a nonreactive baking dish.
- Pour the marinade over the fish and turn to coat with the marinade on all sides.
- Combine the veal stock and peppercorns in a medium saute pan over high heat.
- Bring the stock to a boil and continue to boil until it is glossy and has reduced by two-thirds, about 10 minutes.
- You want the liquid to be shiny and translucent with the consistency of a thick glaze or thin gravy.
- If you cook it for so long that it becomes dull and gravy-like, stir in enough water to obtain the desired consistency.
- Turn off the heat while you cook the fish.
- Just before serving, if the sauce has cooled, warm it over medium heat.
- Stir in the lemon juice just before serving.
- Remove the fish fillets from the marinade and season on both sides with salt.
- Heat the remaining 1/4 cup of olive oil in a large nonstick saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
- Place the fillets skin side down in the pan and cook for 1 to 2 minutes so the skin begins to brown and crisp.
- Place the pan in the oven and cook the fish for about 4 minutes, until the skin is golden brown.
- To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.
- Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or to burn yourself, as the pan will be searing hot.
- Return the pan to the oven and cook the fish for another minute.
- Remove the pan from the oven and remove the fish to a plate or cutting board.
- Line a plate with paper towels.
- Without wiping out the pan, place it over high heat and, working in batches, place the lettuce leaves in the pan for 30 seconds to 1 minute to wilt them slightly.
- Remove the leaves to a paper towel and use another paper towel to gently pat them dry.
- Drape two lettuce leaves in the center of each of four large plates, overlapping them slightly.
- Lay the fish on the lettuce and spoon the sauce, including the peppercorns, over the fish, dividing it evenly.
- Verdicchio di Matelica (The Marches)
