Leek Consommé

Whenever I try and experiment on something or create a new dish, I worry about four things: 1. What tips and techniques can I impart to my readers, 2. Will my shutterbug like it? 3. How do I make it look simple but make it deceptive with flavors? 4. How do I make it different to make it my own creation? Trust me, it is not always easy. Many things that I have made and photographed, have never seen the light due to the fact that, one or more of the above questions were not able to be answered.

Everyday is a new learning and it is not always easy to recreate a lot of dishes, and not worth making for one person or two as it requires many stages of cooking. Usually I don’t like to post things which cannot be easily recreated , but sometimes it is required to know that , one can infact recreate what you call “fine-dining” at home. So if you follow this recipe all you need to do is to get the fish done at the time of serving and the rest can be prepped in advance so that you can easily serve this for 6 people in less than 10 mins! So are you ready? wink emoticon

Focus on the main component, the fish; get it right and the rest will fall in place.

Crispy Seared Rawas with Herbed Potatoes and Leek Consommé

Leek Consommé

200 grams of Fish (you can use the bones and flesh after the fish is filleted) 
5 table spoon finely sliced leek
1 teaspoon French Bouquet Garni (Use the dried one)
2 medium size potatoes (sliced 1/3rd inch thick)
6-8 baby carrots
600 ml water
1 teaspoon white pepper crushed
1 tablespoon white wine vinegar

In a deep pan, put all the ingredients above and on medium heat, brig it to boil and then simmer it till the potato is cooked 90%. Turn off the heat, strain it through a muslin cloth and save the potatoes and baby carrots for the dish.

Searing fish.

Fillet of rawas with skin (cut in to 3’’ by 2’’ by 1’’)
4 tablespoon olive oil
25 grams butter
Sea salt for seasoning

Method

Damp the fish with a kitchen cloth to remove any moisture from the surface. Make 2 or 3 scores with a sharp knife on the skin so that it just deep enough to reach the flesh. This is to ensure the fish doesn’t warp while searing to crisp. Season it lightly with sea salt and keep it aside. Now follow this 3 step process

1. Take a thick-bottomed pan (use a smaller size which can go in to the oven) and over medium heat add 3-4 tablespoon of olive oil. When the oil just begins to smoke place the skin side of the fish. After 30 seconds just reduce the heat a bit and let the fish continue searing for another 1 ½ minutes. Slowly lift the fish with a tong and see for deep golden brown color. Then flip the fish slowly and cook it for another 1 minute.

2. take it out from the heat flip the fish back again with the skin side down and transfer the pan directly to the oven which is preheated at 200 degree Celsius. Let the fish remain in the oven for 5 minutes

3. Transfer the pan back to medium heat and add 25 grams of butter with a bit of olive oil (this will stop the butter burning) and then again sear it both sides for 1 minute pouring the melted butter over the fish with a spoon frequently. Now the fish is ready and transfer it to a plate for final plating

Dressing

In a whisking bowl, add 1 teaspoon of the oil which the fish is cooked with 3 tablespoon of olive oil, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice. Whisk it thoroughly till it forms the right consistency

Herbed Potatoes & Baby Carrots

Herbed Potatoes

Cube the potatoes which is cooked with the consommé and transfer it in a pan over medium heat with 1 tablspoon of butter. Keep tossing till the potatoes slightly change color and then sprinkle a pinch of bouquet garni and take it out from the heat.

Blanched baby carrots

In a pan over medium heat blanche the baby carrots in 1 tablesppon of butter for 30 seconds and remove from the heat and keep it aside for the garnish along with a sprig of dill.

Platting

Carefully place the herbed potatoes on the middle of the plate. Place the seared fish on the top of the potatoes and arrange the baby carrots on top of the fish with the sprig of Dill as shown in the pic.

Pour in the consommé around the plate until the baby potatoes are half sunk and sprinkle the dressing on top of the fish! Voila !!!!

Categories: Travel Cuisine

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