Ingredients
- 4 fillets of Fera fish, skinned, about 120 g each
- Butter
- Salt, pepper
To prepare the Fera fish
Remove the underbelly of the Fera to obtain attractive strips of fish, then season with salt and pepper. Using a brush, baste a sheet of cooking film with a little softened butter. Carefully place a fish fillet on the film then lay a second fillet head to tail and gently roll. Do the same thing with the two remaining fillets. Preheat the oven. Cook on the steam setting at 85 °C for 6 minutes. Check the temperature of the fish is at 42 °C.
Ingredients for the escabeche
- 30 g diced carrot
- 30 g diced celeriac
- 20 g chopped onion
- 1 clove of garlic, chopped
- 10 g tomato paste
- 4 sprigs of thyme
- 1 dl white wine
- 3 dl fish stock
- 5 cl olive oil
- 4 basil leaves, ground
- Salt, pepper
To prepare the escabeche
Saute the diced carrot and celeriac and the chopped onion in a little olive oil. Season with salt and pepper. Add the garlic and tomato paste and continue to saute. Deglaze with the white wine and reduce to 2/3. Add the thyme. Add the stock and cook for about 5 minutes. The vegetables should remain slightly crunchy. Strain the sauce through a sieve and finish by adding a dash of olive oil and the ground basil leaves, then adjusting the seasoning to taste. Set the vegetables aside for later.
Ingredients for the garnish
- 12 petals of sun-dried tomatoes
- 40 g black olives, pitted
- Fleur de sel
- Four peppercorn blend
- Basil oil
- A handful of young seasonal shoots
To prepare the garnish
Cut 2 slices measuring about 6 cm from each fish. Carefully remove the film and brush with olive oil. Season with fleur de sel and four peppercorn blend. Decorate attractively with the tomato petals, black olives and a few seasonal shoots. Place the vegetables on the plate, then gently place a slice of Fera in the middle. Finishing by pouring over some of the hot sauce along with a few drops of basil oil.
Cooking level
With preheating
6 minutes | steam setting 85 °C