Turbot With Fennel, Tomatoes, Olives, And

* Exported from MasterCook *

TURBOT WITH FENNEL, TOMATOES, OLIVES, AND

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Extra virgin olive oil
8 Heads organic baby fennel
Salt and pepper to taste
2 c Chicken stock
For the Confit Tomatoes:
4 Field-ripened organic
Tomatoes
Coarse sea salt to taste
1/4 c Extra virgin olive oil
8 Thyme branches
4 Cloves garlic -- (4 to 6)
Pepper to taste
For the Preserved Lemon
Zests:8 lemons
1 c Sugar
Salt to taste
1 c Fresh lemon juice
For the Turbot Stock:
2 tb Olive oil
5 lb Turbot bones (gills removed
And iced) 1
c Shallots
1 c Fennel root
1/2 c Garlic cloves
10 Basil stems
20 Dried fennel sticks
2 ga Chicken stock
For the Turbot Panises
(Chick Pea
Fritters):
2 c Whole milk
4 tb Butter
Salt to taste
Pepper to taste
5 c Chick pea flour
1 c Flour
1 c Peanut oil
For the Turbot:
1 c Turbot stock with fennel
Sea salt to taste and pepper
To taste
8 Fillets fresh turbot (3 oz
Each)
2 tb Extra virgin olive oil
8 Heads organic baby fennel
1/2 c Pitted late harvest olives
4 Field ripened organic confit
Tomatoes
2 tb Basil leaves
8 Preserved lemon zests

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 1/3-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
1/3 of a gallon and add 1/4 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
For the Braised Fennel:

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



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