Food2

Rachel's Fish & Salsa Sauce

Rachel Bryden’s

Menu

29th May 2011

Sauteed Fish on a Bed of Israeli Couscous accompanied by a Raw Salsa and a Reduction Sauce

STEPS

Pick up and prep all the vegetables, fruit and aromatics needed.

1.                  COUSCOUS

In a pan melt a little butter and add your chosen aromatics.  Cook on low heat until the vegetables are soft and translucent.  Measure out your Couscous and add it and the aromatics to a bowl.   Boil stock and add to couscous. Cover and leave to absorb.

2.                  SALSA

Combine all the vegetables for  the Salsa.  Add olive oil and acid, salt and pepper and

taste for seasoning.  Try to keep the cuts on the vegetables all the same size.  This helps with visual appeal, how the Salsa feels in your mouth and also helps with taste as the dressing is absorbed evenly.

3.           SAUCE

Prepare aromatics for the sauce.  Add butter  to the sauté pan.   Add the aromatics to the pan and sweat the vegetables.  Add wine and cook until the wine is nearly gone.  This is called a “glaze”.  It’s important to do this first so that the raw alcohol taste is cooked out of the sauce.  Add the stock to the pan and reduce again.  Finish your sauce.  Add any citrus or other flavourings (except soft herbs) to the sauce and bring to the boil.  Turn the heat to very low and add frozen cubes of butter, one at a time.  Swirl and stir very quickly in the pan making sure to incorporate all the butter so that the sauce emulsifies.  Take of the heat and add any herbs.  This is the time to strain your sauce if you wish.

Set aside until you are ready to finish the dish.

4.                  FISH

Turn the fillet so that the skin side is facing you and score the skin in a criss cross pattern.  This is to prevent the fish curling up in the pan.  Be careful not to cut past the skin.  Season fish and set aside.  When ready to sauté dry the fish thoroughly and flour very lightly.  Dust off as much flour as possible.   Put both oil and butter in the pan.  Get the pan screaming hot and put the fish in skin side down.  Cook until the skin is crispy and the fish is cooked ¾ of the way through,  Turn and cook briefly on the skin side  To make sure that your fish is cooked put the point of a sharp knife into the middle of the fish. If the point comes out warm the fish is cooked.   Take out of the pan, put on a plate, cover with foil and leave to rest.

5.                  PLATING

Add a mound of couscous to the plate.  Put the fish on top of the couscous and top with the salsa.  Add the sauce around the couscous.

PROPORTIONS FOR TWO PEOPLE

COUSCOUS

  • ½ cup couscouse
  • 1 cup stock
  • Any aromatics and herbs.
  • You may also want to add ingredients such as nuts, dried fruit and cheese.

SALSA

  • Approximately 1 cup of assorted fruit and vegetables of your choice
  • Onion
  • Garlic
  • Salt and Pepper
  • Acid (such as vinegar or citruc juice
  • Olive oil (optional)
  • Herbs

REDUCTION SAUCE

  • ½ cup of assorted herbs and aromatics
  • ½ cup wine
  • 1 ½ cups stock
  • A few teaspoon fuls of a finishing acid (such as vinegar or citrus juice) (optional)
  • 4 oz frozen butter cut into cubes.

Past Class Recipes

Jamaica Observer Food Awards 2013


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