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scorpion fish shallots bay leaf salt garlic extra-virgin olive oil butter garlic peas black pepper morel mushrooms thyme
Viewed: 9 - Published at: 5 years agoIngredients
- 3 pounds scorpion fish, filleted and bones reserved for stock
- 6 shallots, peeled and julienned, divided
- 1 bay leaf
- 1 cup Chardonnay, divided
- Sea salt
- 3 cloves garlic, divided
- 5 tablespoons extra-virgin olive oil, divided
- 4 tablespoons (1/2 stick) butter
- 2 cloves garlic, minced
- 1/2 pound shelled fresh English peas
- Black pepper
- 1 pound fresh morel mushrooms, washed thoroughly
- 4 sprigs fresh thyme, divided
Method
- Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan.
- Add enough cold water to cover and cook over high heat until it reaches a low rolling boil.
- Reduce the heat and simmer for 45 minutes.
- Strain and reserve for later use.
- For the Pea Sauce:
- In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat.
- Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent.
- Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat.
- Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green.
- Remove from the heat and transfer to a blender.
- Puree until smooth.
- Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil.
- Set aside.
- For the Fish and the Morels:
- Heat 2 large saute pans over medium-high heat.
- To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute.
- Add the fresh morels and cook until mushrooms are tender.
- Season with salt and pepper, to taste.
- Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat.
- Season the fish with salt and pepper and place fish in pan, skin side down.
- Add 2 sprigs of thyme and the remaining 2 cloves whole garlic.
- Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color.
- Continue cooking on the other side for 3 to 4 minutes.
- Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through.
- Remove from the heat.
- To serve, ladle a small circle of the pea puree onto the center of the plate.
- On top, place the morels and the fish, skin side up.
- Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.
