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Seared Blackfish with a Ginger Beurre Fondue

Date Added: May 7, 2010 Continental Entrees
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Prep Time

7 mins

Cook Time

7 mins

Ready In

14 mins

Serving

4

*to adjust serving size click on "serving box".

Description

This tasty dish is all about the fresh Ingredients. Perfectly seasoned and seared to perfection Black fish. Served with Baby Bok Choy. The exceptional part of this dish is the Ginger Riesling Burre Fondue. Try it with your favorite seafood fish.


Ingredients

  • 24  Ounce(s) Weight Black Fish, cut into 4 pieces, skin on
  • 1
  • 4  Each Baby Bok Choy
  • 2
  • 1  To Taste Salt and Pepper
  • 3
  • 4  Table Spoon(s) Oil, Blended (75% neutral / 25% olive oil)
  • 4
  • 2  Table Spoon(s) Butter
  • 5
  • 3  Tea Spoon(s) Garlic, minced
  • 6
  • 1/2  Cup(s) Wondra Four, seasoned with salt & pepper
  • 7

Directions

    1. Blanch the Bok Choy salted boiling water cool and set aside
    2. Preheat oven to 350 degrees
    3. Season fish with salt and pepper
    4. Dredge fish in Wondra Flour
    5. In a hot saute pan, add 2 tablespoons of oil
    6. Sear fish skin side down until golden and crispy
    7. Flip over and finish in oven for 4 minutes
    8. In another hot pan, add 2 tablespoons of oil
    9. Add the garlic and Bok Choy
    10. saute the Bok Choy until it is heated through
    11. Plate up with bok choy then top with fish and finish with sauce on top

    Ginger Beurre Fondue

    Ingredients

  • 1/4 Cup(s) Mirin
  • 1/2 Cup(s) Riesling Wine
  • 1/2 Cup(s) Chicken Stock
  • 1/4 Cup(s) Fresh Ginger, sliced
  • 6 Ounce(s) Weight Butter, salted, cold
  • Directions

    1. In a sauce pot, add the ginger, mirin, Riesling and chicken stock
    2. Let reduce to 2 ounces
    3. Reduce flame to low then whisk in butter until melted
    4. Taste and season if necessary

COMMENTS

likuidmotion

Sep 19, 2013

Fish

If that filet is over 4.5 oz I'll punch myself in the face. You already cooked the fish, no need to go into the oven. You're "beurre fondue" isn't au sec yet so why the *&*$ are you whisking in SALTED butter(season your fish maybe?)..and not using water, more like a beurre blanc sans shallots. Using teflon pans? Are you intent on poisoning your clientele? What a horrific video. I hope no one eats at your restaurant.

Inappropriate

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