inspiration — palette — method
Total Active Time: 50 minutes
Total Rest Time: 15 minutes
Total Cook Time: 35 minutes
Prep: 15 minutes
Ingredients
Court Bouillon
10 kumquats (juice)
1 tsp zest kumquat
2 cups water
1/2 cup whole milk
1/2 cup white wine
1/2 cup yellow onion
1 tbsp extra virgin olive oil
1 tbsp garlic powder
1 tbsp black peppercorn
1 tsp fresh ginger root
1 tsp licorice root
1 tsp nutmeg
1 tsp dried sage
1 tsp arabian sea salt
1/4 tsp cinnamon
& salt to taste
Fish
1 skate fillet
ground almonds & baru nuts for coating
all-purpose white flour for coating juice lemon
2 tbsp unsalted butter
*salt to taste
Method
Prep—
Court Bouillon
1. Prepare your spice palette board:
Measure, juice, chop and grind the following ingredients and place them on a blank slab:
kumquats
zest of kumquat
yellow onion
garlic powder
black peppercorn
fresh ginger root
licorice root
nutmeg
dried sage
arabian sea salt
cinnamon
Fish
1. Make a series of one inch cuts on
both sides of the fish.
2. Squeeze fresh lemon juice all over
the fish.
3. Salt the fish. Let stand for 15
minutes.
4. Butter the fish. 5. Dust the fish lightly in flour.
6. Coat the fish in almonds & baru nuts.
Heat—
Court Bouillon
1. Bring a soup pot to medium-high heat and pour in the oil. Add the salt, fresh ginger and onion. Let cook for three to four minutes. Toss in the garlic powder, licorice root and black peppercorn and stir. Pour in the kumquat juice, milk and one cup of water and bring to a boil. Add the kumquat zest, cinnamon, nutmeg dried sage and wine and let simmer for thirty minutes adding the remainder of water as the liquid diminishes. Strain.
Fish
1. Preheat oven to 400 degrees F. Set a cast iron skillet filled halfway with water on the lowest rack of the oven to form a steam route for the fish to heat in.
2. Prepare a glass baking container with aluminum foil and place the fish into the container. 3. Pour the court bouillon liquid over the fish and flip the fish so that the liquid seeps into the openings of the fish on both sides.
4. Cover the glass container with a second steel baking sheet face-down to form an enclosed vessel for the fish to bake in. 5. Place the air-tight vessel into the oven on the middle rack and let cook for twenty-five to thirty minutes checking on it occasionally.
**cook test: take a fork and gently place it in the fish at an angle at the thickest region of the fish. If the meat is flaky and opaque then the fish is done.**
6. Remove from heat.
7. Separate the liquid from the fish and strain three to four times. Seal and refrigerate.
Taste and Enjoy!
Color to the Method—
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