Lately I’ve loved a seafood dish that featured a bisque at two totally 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 diminished inventory of shellfish (shrimp or lobster) and has a pronounced taste. A pleasant bisque is strong-flavored, however balanced on the similar 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 a substitute 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 a fantastic alternative. 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 undoubtedly be making this once more.
Serves 4 as a fundamental 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
- 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
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. Convey to a boil and permit to simmer for half-hour. Then pressure the inventory right into a low huge pan and discard the solids.
Convey the inventory to a boil and scale back till solely a skinny layer is left. Watch it fastidiously in the direction of to finish to verify it doesn’t burn.
Within the meantime, peel the carrots and slice them thickly on a bias. Vacuum seal the carrots with salt and prepare dinner them sous vide for 1 to 2 hours at 85C/185F; 1 hour for crunchy and a couple 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. (It is 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 proper facet up.) By dividing both sides into 4 items, so 4 gentle and 4 darkish items, you may serve each colours on every plate. Season the fish with salt and freshly floor white pepper, and rub it frivolously 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 very least one hour to permit the salt to enter the fish (which is healthier for the feel). Then prepare dinner the turbot sous vide for quarter-hour at 48C/118F. This time is just legitimate if you happen to 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 may first prepare dinner the carrots, after which take out the carrots, set the sous vide to the temperature for the fish, and decrease the water temperature shortly by including chilly water earlier than inserting the fish within the water. It’s no downside to permit the carrots to chill while you’re cooking the fish, because the carrots will likely 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 properly.
Stir the bisque properly and convey it to a boil. Permit the bisque to scale back somewhat, till it has the proper taste and thickness. When you suppose the flavour is powerful sufficient however the bisque remains to be too skinny, you may thicken it with a slurry of 1 or 2 teaspoons of cornstarch combined 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 fastidiously 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 want 2 or 3 frying pans to fry the entire fish on the similar time, or fry it in batches (and preserve 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 thing heat. Garnish with minced parsley and a lemon wedge.
That is nice with a full-bodied oaked white wine, resembling a white Rioja Gran Reserva, or an costly white Burgundy resembling Meursault, or a Condrieu (Viognier from the Northern Rhone).