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Рецепт Moroccan Bass In Tomato Vegetable Broth
by Global Cookbook

Moroccan Bass In Tomato Vegetable Broth
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Ингредиенты

  • 1/4 lb onions
  • 1/4 lb leeks, white parts only
  • 2 ounce shallots
  • 1/4 lb celeriac
  • 1/4 lb carrots
  • 2 ounce parsnips
  • 1 1/2 lb tomatoes seeded, minced fine
  • 2 x garlic cloves halved
  • 1 x lemongrass stalk
  • 8 sprg Italian parsley
  • 1 x fresh bay leaf
  • 3 sprg fresh thyme
  • 4 x white peppercorns
  • 1/2 Tbsp. coriander seeds
  • 1/2 Tbsp. fennel seeds
  • 1 x star anise
  • 1 tsp sea salt
  • 3/4 ounce coriander seed
  • 1/4 ounce anise seed
  • 1/4 ounce raw fennel seed
  • 1/4 ounce roasted fennel seed
  • 1/2 ounce mustard seed
  • 1/4 ounce cardamom seed
  • 1/8 ounce cumin seed
  • 3/8 ounce ginger pwdr
  • 3/8 ounce cinnamon stick
  • 1/4 ounce white peppercorns
  • 1/4 ounce black peppercorns
  • 1 x bay leaf
  • 1/4 tsp whole mace (or possibly powdered)
  • 1 lb fillet of wild sea bass, skin on
  • 1/2 tsp spice mix
  • 1/2 Tbsp. sea salt
  • 1/4 c. minced cilantro
  • 1/4 tsp finely-minced lemon zest
  • 1/4 tsp finely-minced orange zest
  • 1 1/2 c. thin-sliced and blanched vegetables
  •     (zucchini, squash, baby carrots, young turnips, haricot verts, spinach, tomatoes)
  • 1 pch cayenne
  •     Equal portions of the following herbs,
  •     (sufficient to make about 1/3 c. total)
  •     Chiffonade of green and purple basil
  •     Tarragon snipped off the stem
  •     Snipped chervil
  •     Chives about 1 1/2" long
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Herb tops for garnish

Инструкции

  1. To make the broth, peel and chop the onions, leeks, shallots, celeriac, carrots, parsnips, minced tomatoes, and garlic. Put the vegetables in a pot with 3 qts of water.
  2. Add in the remaining broth ingredients and simmer the broth slowly for 1 hour, skimming when necessary and correcting the seasoning in the last 15 min. Then strain and cold the broth quickly.
  3. To make the spice blend, put all the spices in a coffee grinder and grind to a fine pwdr.
  4. To cook the bass, heat one c. of broth in a shallow pan. Cut the fillet into 4 portions. Season it with the blend of spices and the salt and cilantro. Place fillets in the broth and poach the bass, spooning the broth over the fish, till it is snowy white on the outside and just cooked and translucent/soft in the middle, about 5 min.
  5. Heat 3 c. of broth in another pot. Add in the lemon zest, orange zest, thinly sliced and blanched vegetables, cayenne, and herbs. Season with salt and pepper.
  6. Put the fish fillets in 4 heated, wide soup plates, ladle over some of the vegetables and herb broth, and garnish with herb tops.
  7. This recipe yields 4 servings.
  8. Suggested Wine: Champagne Veuve Cliquot Brut, Reserve, 1988