Bring 1 l of water to the boil and dissolve 60g of salt. Cool for at least 2 hrs, then pickle 200g gunnard fillets (rode poon) for 10 mins. Remove the fish and pat dry.
Slice the fish very thinly.
Braise 1/4 finely cubed onion in olive oil with 2 finely sliced cloves of garlic
Add a brunoise of 1/2 red paprika, 75 ml sushi vinegar, 75 ml white wine, a few sprigs of thyme, 200 ml chicken stock and a whiff of cayenne. Simmer for 20 mins. Cool in the fridge.
Start plating with the fish. Pour over the cold escabeche. Leave for 10 mins.
Finish with thin slices of 2 radishes and sweet cicely
(A Blend brothers recipe)
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