Not too long ago 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 thought to create a fish dish with carrots and bisque. A bisque is the decreased inventory of shellfish (shrimp or lobster) and has a pronounced taste. A pleasant bisque is strong-flavored, however balanced on the identical time. Once 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 an amazing 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 positively be making this once more.
Serves 4 as a major 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
- recent 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) recent 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 extensive 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 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 cook 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 recent carrot juice.
Divide the fish right into a parts. A turbot has light-colored pores and skin on one aspect and dark-colored pores and skin on the opposite aspect. (This can be a trick for it to have the ability to mix in with both a lightweight surroundings like sand or a darkish surroundings like rocks by swimming or resting with the suitable aspect up.) By dividing either side into 4 items, so 4 mild and 4 darkish items, you’ll be able to 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 just isn’t for taste however for stopping the fish from getting caught to the plastic. Vacuum seal the fish, and place within the fridge for not less than one hour to permit the salt to enter the fish (which is best for the feel). Then cook dinner the turbot sous vide for quarter-hour at 48C/118F. This time is simply legitimate for those who vacuum seal the fish in a single layer, because the time is decided by the thickness. For those who personal only one sous vide equipment, you’ll be able to first cook 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 putting the fish within the water. It’s no drawback to permit the carrots to chill when you are cooking the fish, because the carrots might 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 effectively.
Stir the bisque effectively and convey it to a boil. Permit the bisque to cut back slightly, till it has the suitable taste and thickness. For those who assume the flavour is powerful sufficient however the bisque continues to be too skinny, you might 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 baggage fastidiously and pat it dry with kitchen paper. Mud solely the pores and skin aspect with flour.
Pan-fry the fish on the pores and skin aspect 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 all the fish on the identical time, or fry it in batches (and maintain heat in an oven at about 60C/140F).
Serve the carrots and fish with the bisque on preheated plates. You’ll be able to place the carrots and bisque on preheated plates earlier than frying the fish to make it simpler to serve the whole lot 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).