Just lately I’ve loved a seafood dish that featured a bisque at two completely different Michelin starred eating places. The primary was sea bass with a bisque at Ciel Bleu and the second was uncooked shrimp with bisque and carrots at Aqua. This gave me the concept to create a fish dish with carrots and bisque. A bisque is the lowered inventory of shellfish (shrimp or lobster) and has a pronounced taste. A pleasant bisque is strong-flavored, however balanced on the identical time. After I purchase shrimp with heads and shells I by no means discard the heads and shells after peeling the shrimp, however freeze them as an alternative for use for a dish like this. For the fish I opted for turbot pan-fried on the pores and skin, however a equally ready European sea bass would even be an ideal selection. I’ve enriched and mellowed the bisque by including carrot juice. I’ve cooked the (child) carrots sous vide after which pan-fried them to caramelize them. The ensuing dish turned out nice, so I’ll positively be making this once more.
Components
Serves 4 as a major course
- 600-700 grams turbot fillet with pores and skin (from a 1.2-1.4 kilo turbot, about 3 lbs)
- 800 grams child carrots
- salt and freshly floor white pepper
- olive oil
- clarified butter
- flour
- contemporary flat leaf parsley
- 4 lemon wedges
For the bisque
- about 500 grams (1.1 lbs) head and bones of the turbot
- about 500 grams (1.1 lbs) heads and shells of shrimp (or lobster or scampi)
- 200 grams (2 cups) chopped onion
- 200 grams (2 cups) chopped carrot
- 200 grams (2 cups) chopped celery
- 125 ml (1/2 cup) contemporary carrot juice
- 125 ml (1/2 cup) heavy cream
Directions
Place the heads and bones of the turbot and heads and bones of the shrimp in a stockpot along with chopped onion, carrot, and celery. Carry to a boil and permit to simmer for half-hour. Then pressure the inventory right into a low large pan and discard the solids.
Carry the inventory to a boil and cut back till solely a skinny layer is left. Watch it rigorously in the direction of to finish to ensure it doesn’t burn.
Within the meantime, peel the carrots and slice them thickly on a bias. Vacuum seal the carrots with salt and cook dinner them sous vide for 1 to 2 hours at 85C/185F; 1 hour for crunchy and a pair of hours for a softer texture.
Use a juicer to make contemporary carrot juice.
Divide the fish right into a parts. A turbot has light-colored pores and skin on one facet and dark-colored pores and skin on the opposite facet. (This can be a trick for it to have the ability to mix in with both a lightweight atmosphere like sand or a darkish atmosphere like rocks by swimming or resting with the correct facet up.) By dividing either side into 4 items, so 4 mild and 4 darkish items, you possibly can serve each colours on every plate. Season the fish with salt and freshly floor white pepper, and rub it evenly with olive oil. The oil is just not for taste however for stopping the fish from getting caught to the plastic. Vacuum seal the fish, and place within the fridge for at the least one hour to permit the salt to enter the fish (which is best for the feel). Then cook dinner the turbot sous vide for quarter-hour at 48C/118F. This time is simply legitimate when you vacuum seal the fish in a single layer, because the time is set by the thickness. When you personal only one sous vide equipment, you possibly can first cook dinner the carrots, after which take out the carrots, set the sous vide to the temperature for the fish, and decrease the water temperature rapidly by including chilly water earlier than putting the fish within the water. It’s no downside to permit the carrots to chill when you are cooking the fish, because the carrots shall be pan-fried anyway.
End the bisque by including 125 ml of cream…
…and 125 ml of carrot juice.
Add the liquid from the bag with sous vide cooked carrots as effectively.
Stir the bisque effectively and produce it to a boil. Enable the bisque to cut back a bit of, till it has the correct taste and thickness. When you assume the flavour is powerful sufficient however the bisque continues to be too skinny, you possibly can thicken it with a slurry of 1 or 2 teaspoons of cornstarch blended with chilly water.
Pat the soud vide cooked carrots dry with kitchen paper and pan-fry them in clarified butter over excessive warmth…
…till properly caramelized.
Take the sous vide cooked fish out of the luggage rigorously and pat it dry with kitchen paper. Mud solely the pores and skin facet with flour.
Pan-fry the fish on the pores and skin facet solely in clarified butter over very excessive warmth, simply to crisp up the pores and skin with out overcooking the fish. You will have 2 or 3 frying pans to fry the entire fish on the identical time, or fry it in batches (and hold heat in an oven at about 60C/140F).
Serve the carrots and fish with the bisque on preheated plates. You possibly can place the carrots and bisque on preheated plates earlier than frying the fish to make it simpler to serve every part heat. Garnish with minced parsley and a lemon wedge.
Wine pairing
That is nice with a full-bodied oaked white wine, reminiscent of a white Rioja Gran Reserva, or an costly white Burgundy reminiscent of Meursault, or a Condrieu (Viognier from the Northern Rhone).
