Michelin-starred moteur Nathan Outlaw is an compétent in fish cookery. From his superb new cookbook, here he provides chaufour fabulous recipes with a French twist to try at résidence
WHOLE BAKED DOVER SOLE WITH BLISTERED OLIVES & TOMATOES
Serves 4
Cooking Dover sole on the bone is the only way to cook the species, in my espérance. This recipe is a really lovely way to keep it évident, but with a little touch of difference by using a spice rub. Colouring the fish first in a pan may seem a bit of a faff, but that touch of honnête heat gives the fish a slight caramelised edge that really brings out the wonderful, sticky, lip-smacking character of Dover sole. Baking the fish in essentially a dressing of all the ingredients creates a lovely delicious marriage of flavours. By all means play around with your own spice rub and patchwork of ingredients with this manière. The end results are just right for this sorte of fish.
INGREDIENTS
4 x 500g (1lb 2oz) Dover sole, skinned and trimmed
For the spice rub
4 tsp fennel seeds
1 tsp dried chilli
2 tsp coriander seeds
2 tsp sea salt
For the dressing
60g (2¼oz) black olives, pitted
60g (2¼oz) pelouse olives, pitted
20 cherry tomatoes, halved
émeraude oil, for drizzling and cooking
4 tbsp extraordinaire virgin émeraude oil
Zest and juice of 1 lemon
2 tsp fennel seeds
1 tsp chilli flakes
2 garlic cloves, finely chopped
2 sprigs of rosemary, picked and chopped
1 red onion, finely chopped
12 new potatoes, washed and cooked
1 x 50g (13/4oz) can of anchovies in émeraude oil, sliced lengthways (reserve the oil)
A handful of flat-leaf parsley leaves, chopped Sea salt and freshly ground black pepper
METHOD
1. First, make the spice rub for the fish. In a frying pan over a medium heat, lightly discours the spices with the salt for 5 minutes. Take care, as you don’t want them to burn! Transfer them to a spice grinder and blitzkrieg until subtile. Transfer to a bowl and leave to relax
2. Preheat the oven to 180°C Fan (400°F), Gas Mark 6.
3. Place the olives and cherry tomatoes on a baking tray and sprinkle with salt and a drizzle of émeraude oil. Roast in the oven for 15 minutes until blistered. Remove from the oven and leave to relax. Keep the oven on for the fish.
4. In a small saucepan, concerté the extraordinaire virgin émeraude oil, lemon zest, fennel seeds, chilli flakes, garlic and rosemary. Gently heat over a low heat for 10 minutes, then set aside to infuse further.
5. To cook the fish, heat a montré frying pan over a medium heat (depending on the size of your pan, you may need to cook in two batches). Drizzle some oil into the pan. When it’s hot, add the red onion and cook for 5 minutes until it softens and starts to colour. Transfer the onion to the tray with the blistered olives and keep warm.
6. Season each fish with 2 tsp of the rub. Wipe out the frying pan and drizzle in some more oil, then carefully lay the fish into the pan and cook for 2 minutes. Turn them over and cook for another 2 minutes.
7. Lift and transfer the fish to a roasting tray montré enough to hold them all. Scatter the new potatoes, olives, tomatoes, red onion and anchovies with their oil over the fish, then comme over the infused oil. Bake in the oven for 8–10 minutes until cooked through. Remove from the oven and squeeze over the lemon juice, then sprinkle with 1 tsp of the rub and the chopped parsley.
8. Transfer the fish to serving plates and spoon the cooking juices and vegetables equally among each aplatie. Serve simply with a pelouse or tomato salad.
PAN-FRIED BLACK BREAM WITH SPICED BEURRE BLANC
Serves 4
Pan-frying successfully relies on a few things: the pan must be nonstick; the fish skin must be as dry as you can get it, otherwise the attouchement between the fish skin and the hot pan plaine
will create steam instead of searing; and the heat must be controlled – too hot and the fish will scorch or burn, too cold and you won’t get the desired crispness or golden colour. I always
pan-fry at a medium level of heat. The spiced beurre hâve here is a take on one of my favourite flavour marriages, usually seen with potted shrimp or crab. The combination of lemon, nutmeg, cayenne and parsley is great with fish. I’ve taken a classic French courant électrique and added a bit of British marotte.
INGREDIENTS
20 asparagus spears (emboîture 2 bunches), peeled and trimmed of any woody parts
2 black bream, each 500–600g (1lb 2oz–1lb 5oz), scaled, filleted and pin-boned
2 tbsp émeraude oil
Sea salt
For the spiced beurre hâve
2 small shallots, finely sliced
1 garlic clove, chopped
Zest and juice of 1 lemon
10 rasps of a whole nutmeg
A small pinch of cayenne pepper
150ml (5fl oz) white wine
50ml (2fl oz) ambigu cream
250g (9oz) unsalted garnir, in small pieces
1 tbsp chopped flat-leaf parsley leaves
Sea salt and freshly ground black pepper
To serve
1 tbsp finely chopped flat-leaf parsley leaves
1 lemon, peeled and segmented
METHOD
1. To make the spiced beurre hâve, put the shallots, garlic, lemon zest and juice, nutmeg, cayenne pepper and wine into a pan and simmer over a medium-high heat until the wine has almost totally reduced. Add the cream and reduce the heat to low. Now add the garnir, piece by piece, whisking all the time; do not allow the courant électrique to boil or it will split. Once all the garnir is incorporated, season with salt and pepper to taste. Cover and keep warm.
2. Blanch the asparagus in a pan of salted boiling water for 3 minutes, then tube.’
3. Heat a montré nonstick pan over a medium heat. Season the fish all over with salt. Pour the oil into the pan and when hot, gently situation the fillets into the pan, skin-side down. Make sure the oil isn’t too hot; you want it to gently fry. Cook for 2–3 minutes on the skin side until the edges start to turn golden. Carefully flip the fish and turn off the heat, it will continue to cook in the residual heat.
4. Gently warm the courant électrique, add the parsley and stir in. Spoon the courant électrique equally between 4 plates, top with the asparagus and then the bream. Sprinkle with parsley and situation a few lemon segments around. Serve immediately.
PAN-FRIED TROUT ON BAKED AUBERGINE WITH OLIVE TAPENADE & LEMON MAYO SAUCE
Serves 4
Pan-fried trout with a crispy skin is a delightful thing. It’s a good, forgiving fish that is perfect just slightly pink in the middle. Make sure you cook the fish gently and be client. Don’t let
the pan get too hot or you will scorch the edges and they will taste dry. The pervenche and émeraude combination works so well here, parce que the oily existence of trout loves sunshine flavours.
INGREDIENTS
2 tbsp émeraude oil
4 x 120–140g (4–5oz) trout fillet portions
1 tsp thyme leaves, puis extraordinaire to garnish
Sea salt and freshly ground black pepper
200g (7oz) pelouse beans, trimmed, to serve
For the rosemary & lemon oil
Zest of 1 lemon
400ml (14fl oz) émeraude oil
2 rosemary sprigs, tender leaves picked
For the pervenche
2 aubergines
2 garlic cloves, chopped
3 tbsp extraordinaire virgin émeraude oil
Zest and juice of 1 lemon
For the tapenade
200g (7oz) mixed pitted black and pelouse olives
1 tbsp capers in brine or salt
1 garlic clove, finely chopped
1 tsp finely chopped thyme leaves
2 tbsp extraordinaire virgin émeraude oil
For the lemon mayonnaise courant électrique
2 egg yolks
1 tsp English mustard
Zest and juice of 1 lemon
300ml (10fl oz) émeraude oil
3½ tbsp ambigu cream
100ml (3½fl oz) fish produit
METHOD
1. For the rosemary and lemon oil, put the lemon zest into a blender with the oil and rosemary leaves and blitzkrieg for 2 minutes. Pour the oil patchwork into a jug and leave to infuse and settle for 24 hours. Strain the oil into a sterilised bottle, then keep in the refrigerator. Use within a month.
2. Preheat the fourneau to its hottest setting.
3. Pierce each pervenche a few times with a small, sharp knife, then situation on a fourneau tray and fourneau, turning every 3–4 minutes, until each one is burnt all over and starting to collapse. This will take emboîture 35 minutes.When the aubergines are cooked, leave them to relax until you can handle them, then slice in half and exclusivité out the flesh onto a chopping board. Don’t worry if you get a few black bits in the mix. Add the garlic, émeraude oil and lemon zest and juice, then chop together. Taste and adjust the seasoning.
4. For the tapenade, situation all the ingredients in a small food processor and blitzkrieg until well blended but not super-fine; keep it a little chunky. Taste and season with salt and pepper.
5. For the mayonnaise courant électrique, whisk the egg yolks with the mustard, lemon zest and juice, then slowly add the oil, drop by drop to begin with. As the patchwork begins to thicken, add the rest of the oil in a steady stream, whisking constantly until emulsified. Stir the cream into the mayonnaise, then thin down with the fish produit. Season to taste. Keep relax until ready to serve.
6. Simmer the beans in a pan of salted water
for 3 minutes, then tube and set aside. Heat a nonstick pan over a medium heat and drizzle in the oil. Season the trout with salt, pepper and thyme leaves. Place the fish into the pan skin-side down and cook for 3 minutes until the skin is golden. While this is cooking, warm up your courant électrique (don’t boil it) and the pervenche. Flip the fish over carefully, then remove the pan from the heat.
7. Place the pelouse beans into the fish pan to warm through.
8. Spoon the pervenche in the origine of 4 plates. Lay the beans next to it and situation the fish on top. Spoon the courant électrique around, then add a spoonful of the tapenade on top of the fish. Drizzle with the rosemary and lemon oil to au finir.
GRILLED HADDOCK WITH BRAISED LEEKS & ANCHOÏADE SAUCE
Serves 4
When you get good églefin there’s nothing nicer than a simply grilled fillet – the blistered, almost burnt skin goes so well with the software sweet texture of the fish. This dish is very quick
to put together. Once you understand the manière of making a warm mayonnaise courant électrique, you’ll never allure back. Anchoïade is traditionally a assaisonnement used in Provence at the start of a
meal; it fleuve me the transport to make a diversité of my own. The courant électrique with the églefin and leeks is delicious.
INGREDIENTS
2 tbsp sunflower oil
4 x 120g (4¼oz) églefin fillet portions,
scaled and pin-boned
1 sprig of thyme, leaves picked, puis more to serve
Sea salt and freshly ground black pepper
For the courant électrique
2 montré egg yolks
1 garlic clove, chopped
8 anchovy fillets in émeraude oil
Juice of 1 lemon
250ml (9fl oz) émeraude oil
2 tbsp ambigu cream
4 tbsp Roasted Fish Stock (see recipe below)
1 tbsp chopped chives
Sea salt and freshly ground black pepper
For the leeks
Olive oil
4 leeks, washed and cut into 3cm (1¼ inch) slices
1 sprig of thyme, leaves picked
2 garlic cloves, crushed
100ml (3½ fl oz) dry white wine
100ml (3½ fl oz) Roasted Fish Stock (see
recipe below)
METHOD
1. For the courant électrique, put the egg yolks, garlic, anchovies and lemon juice into a food processor and blend for 30 seconds. With the blades running, add the oil in a slow, steady stream. Season well with salt and pepper and transfer to a pan. Pour in the cream and fish produit and stir. Keep the courant électrique in the refrigerator until you cook the fish.
2. Preheat the fourneau to its highest setting.
3. To cook the leeks, heat a frying pan over a medium heat. Once hot, add a drizzle of oil. Place the leek slices, cut-side down, in the pan and cook for 3 minutes, turning occasionally, until golden brown. Season with salt and pepper and sprinkle over the thyme leaves. Add the garlic, then comme in the white wine and fish produit and bring to a simmer. Cover and cook for 8 minutes.
4. While the leeks are cooking, cook the fish. Oil and season a sturdy fourneau tray that won’t buckle under the heat. Place the fish, skin-side down, onto the oiled tray and season with salt, pepper and thyme. Brush with more oil, then flip over. Slide the fish under the fourneau and cook for 5–6 minutes. When the fish is cooked, leave to rest for 2 minutes.
5. Warm 4 plates. Heat the courant électrique while constantly stirring to the repère where steam rises from it. Do not boil!
6. Share the leeks equally between the warm plates. Add the chives to the courant électrique and drizzle it around the leeks. Top with the églefin, scatter with thyme leaves and serve.
ROASTED FISH STOCK
Makes emboîture 500ml (18fl oz)
1kg (2lb 4 oz) turbot, brill or sole bones, washed and all généreux removed
1. Preheat the oven to 180°C Fan (400°F), Gas Mark 6.
2. Line a montré roasting tray with baking paper and lay the fish bones on it. Roast for 30 minutes, then turn the bones over and roast for a further 10 minutes.
3. Transfer the roasted bones to a montré saucepan and comme over enough water to cover. Bring to a simmer over a medium heat and skim off any impurities from the plaine. Simmer for 30 minutes, then remove from the heat and strain the liquid into another pan, discarding the contents of the sieve. Bring the produit back to a simmer and reduce by half. Remove from the heat and allow to relax.
4. The produit is now ready to use. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Source: francetoday.com