Edible Whole Foods: Braised Fish

Fred shows us how he prepares braised fish in this edition of Edible Whole Foods.

FOR THE FISH AND BRAISING
SAUCE:
 

1 pound
fillet of any firm white fish such as grouper, Chilean sea bass, cod or tile
fish cut into two portions

1
tablespoon finely chopped bacon

1
scallion, thinly sliced

1 cup
beef broth

1
teaspoon Worcestershire sauce

1
tablespoon fresh rosemary leaves, chopped

2 cloves
garlic, smashed

1
tablespoon butter

2
Tablespoons Chopped chives

FOR THE
TOMATO-HORSERADISH VINAIGRETTE:

2
tablespoons double concentrated tomato paste

2
tablespoons balsamic vinegar

1 tablespoon
honey

1
teaspoon prepared horseradish

1
teaspoon Worcestershire sauce

1/3 cup extra virgin
olive oil

Salt and
pepper to taste

1-teaspoon
fresh thyme leaves

 Made
the vinaigrette first. In a blender add the tomato paste, vinegar, honey, and
Worcestershire sauce. Blend until combined. 
With the motor running, slowly add olive oil until emulsified.  Stir in salt and pepper to taste.  (Can be made ahead up to this point.)  Just before serving, stir in fresh thyme
leaves.

 In
a cold 12″ sauté pan, place chopped bacon. 
Cook over low heat until crisp and most of the fat is rendered.  Remove bacon and all of the fat but
1-tablespoon.  Reserve bacon.  Salt and pepper fillets.  Place pan with bacon fat over medium hat and
heat almost to smoking.  Place fillets in
hot pan and sear on one side for 3-4 minutes. 
Turn fillets.  Cut heat down.  Add scallions.  Sauté until softened.  Add beef broth, Worcester sauce, rosemary and
garlic.  Bring to a simmer and continue
cooking while spooning the liquid over the fish for about 6-8 minutes.  Remove fillets and keep warm.  Bring pan to high heat and reduce liquid to
about 1/3 cup.  Remove from heat and swirl
in the tablespoon of butter until completely blended.  Strain into a bowl.

 To
assemble, put a tablespoon of brown butter sauce in the position of 12:00,
3:00. 6:00, and 9:00 around the plate. Put 1/2 teaspoon of the vinaigrette in
the center of each pool of brown sauce. With the tip of a knife, run it through
the vinaigrette. You should have a heart. Of course you can also just drizzle
each sauce around the plates. In the center of each plate, place some lightly
wilted spinach. Place the fillet on top of the spinach and garnish with the
reserved bacon and the chopped chives. Serve.

 

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