Roasted Saint-Pierre Fish with Basil Sauce, Lentils, and Herb Salad
Roasted Saint Pierre fish with basil sauce, cooked lentils, and herb salad.
Ingredients
Saint-Pierre fish (head and fins removed, filleted along the spine into 4 pieces, skin removed)
2
butter (for searing the fish)
50 g+10 g
cherry tomatoes (diced)
to taste
lemon (diced)
to taste
black olives (diced)
to taste
fennel
to taste
shallots (diced)
to taste
garlic
to taste
lentils (side dish)
to taste
basil leaves (for sauce and salad)
to taste
chives (chopped)
to taste
chicken stock
to taste
olive oil
100 ml
ginger (chopped and powdered)
to taste
bay leaves
to taste
carrot
1/2
red wine vinegar
to taste
flat-leaf parsley (chopped)
to taste
Instructions
1
Prepare the fish
Remove the head of the Saint-Pierre fish and trim off the dorsal and tail fins. Cut the body into 4 square pieces, keeping the spine intact. Remove the skin from the two fillets.
2
Prepare the basil purée
Blanch the basil leaves destined for the sauce in boiling water with a pinch of salt and baking soda for 30 seconds. Transfer to ice water, drain, and squeeze out the moisture. Chop finely, then pass through a fine sieve to form a purée.
3
Prepare the lentils
Place the lentils in a pot with garlic cloves, a whole shallot, half a carrot, and bay leaves. Cover with cold water and bring to a boil. Cover the pot and simmer for about 30 minutes, salting partway through. Drain and remove the aromatics.
4
Cook the lentils
Sauté the lentils with 10 g butter, minced garlic, minced shallot, and a splash of red wine vinegar over low heat. Adjust the seasoning and stir in the chopped flat-leaf parsley.
5
Make the basil sauce
Blanch the sauce basil leaves in salted boiling water with baking soda. Drain and pass through a sieve. Blend with warm peanut oil and Saint-Pierre fish stock until you have a smooth, silky sauce.
6
Preheat the oven and prepare the fish
Preheat the oven to 200-220°C (level 7). Arrange the Saint-Pierre fish on a porcelain dish. Brush with butter and season with salt and pepper.
7
Roast the fish
Place the Saint-Pierre fish in the oven. After 7 minutes, add the chicken stock. Keep roasting, basting the fish with the cooking juices regularly.
8
Prepare the garnish
Combine the cherry tomatoes with the diced lemon and black olives, then warm everything together.
9
Reduce the roasting juices
Bring the roasting juices to a boil to concentrate them.
10
Plate the dish
Place the fish on warm plates and arrange the vegetables around it. Serve with the tomatoes, lemon, and olives. Drizzle with the reduced roasting juices and garnish with basil. Finish with a sprinkle of Espelette pepper and fleur de sel.
11
Make the sauce (alternate version)
Mix the peanut oil with chopped shallot, minced ginger, and ginger powder. Stir in the chopped chives. Warm gently and brush the mixture over the fish pieces.
12
Prepare the herb salad
Dress the salad herbs with vinaigrette and pile them on top of each plate. Serve with 1 tbsp of warm lentils on the side.
