Olive oil confiscated redfish with olive gremolata and baked cherry tomatoes
H There's great news for all of you who really love fish, but always been a bit on the hunt with the preparation. I know what I'm talking about: fried fish sticks in my pan first, then crumbles into 1,000 pieces. In addition, the whole apartment smells quite obtrusive afterwards. Steamed fish decays less, but is now and then a bit watery and bland. Deep fried fish is a total calorie bomb, which reliably transports you into a scrounging coma. And who has ever scratched the great organic salmon in tiny little pieces of the grill, that's guaranteed never again.
So far, I had with the pickling of salmon in gin still my biggest fish success. The whole misery may be due to my lack of talent in seafood preparation - though I'm afraid that it is quite similar to a lot of people.
My wonderful new solution to all these problems is: confounded fish. Oil is heated to a temperature of 65 ° C and cuddles the fish then almost. It does not disintegrate, but remains quite juicy and aromatic. The oil does not penetrate into the fish, but ensures only a gentle cooking at low temperature. Fantastic! May I introduce? This is my redfish with olives gremolata and baked tomatoes, confined in olive oil:
The small challenge of the matter is simply keeping the oil at this temperature. If it fluctuates wildly between cold and hot, nothing will. Therefore, the confectioning in conventional ovens is not advisable, since they do not hold the temperature, but constantly regulate back and forth. Of course, if you're in possession of a high-tech oven or a sous vide, it's a breeze. Unfortunately, I do not have such a thing and have therefore managed with a small construction a la Gyro Gearloose, which has worked amazingly well: I first heated the olive oil in a small pot on the stove and then on a warmer with two tealights on temperature Held course. I'm really excited about the result. Ha!
My suggestion: So that the fish does not absorb the oil, it first comes in a brine for a short time. While the fish then gently pulls in the olive oil, you can take care of the side dishes.
Here is the step by step guide for fish confiscated in olive oil:
Wash the fish fillet, dab it dry and remove any bones.
Heat the oil on the stove and then bring it to about 65 ° C with the help of a kitchen thermometer and 2 - 3 tealights.
Put the fish into 4 strips cut and simmer for 1 minute Give ake.Wash the redfish fillet, pat dry and remove any bones. Divide into 4 pieces. Dissolve 50 g of salt in 250 ml of water. Put the fish in the brine for 1 minute. Lift out and pat dry. Leave to soak in the tempered oil for 15-20 minutes. Turn halfway through time.
Put the tomatoes on the panicles in an oiled dish, drizzle with 2 tablespoons of olive oil and sprinkle with 1 pinch of sugar, coarse sea salt and black pepper. Bake in a preheated oven at 200 ° C for about 15 minutes until the skin is slightly cracked.
Finely chop the olives, onion and garlic. Cut the peel of the orange and lemon into thin strips with a peeler and finely chop. Mix the chopped ingredients well and season with 1 tablespoon olive oil, 1 tablespoon orange juice and a pinch of chilli powder.
Fry 2 tablespoons of pine nuts in a dry pan over medium heat.
Lift the olive oil and drain on kitchen paper. Arrange two pieces on preheated plates and place the tomatoes. Add 1-2 tablespoons of olive gremolata to each plate and drizzle the fish with a little olive oil from the pot and 1 tablespoon of orange juice. Sprinkle with the pine nuts and season with sea salt and roughly crushing black pepper. Serve immediately.
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