Butter Fish with Root Vegetables
Appetizers • Author's
Description
To prepare the bread crumbs, John combines 130 ml of water, 5 grams of yeast, and 30 grams of squid ink in a bowl. He adds a mixture of 325 grams of flour and 5 grams of salt to make a dough. He incorporates 30 ml of sunflower oil and lets it rise for an hour. He cuts the dough into pieces, rolls them out thinly, bakes at 200 degrees for twenty minutes, lets it cool, and then grinds it in a coffee grinder.
Ingredients
- Scorpion fish fillet 20 oz
- Jerusalem Artichoke 5 pieces
- Fingerling Potatoes 20 pieces
- Goat cheese 5 pieces
- Butter 0 oz
- Almond 5 oz
- Cauliflower 5 oz
- Spinach 5 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For almond milk, blend the almonds with 200 ml of water, leave in the refrigerator for a day, then strain through cheesecloth. Just before serving, heat to 160°F and season with salt to taste. For the spinach sauce, blend the spinach and strain through a fine sieve, season with salt, add a little olive oil, and also heat before serving.
Step 2
For the cauliflower puree, separate the cauliflower into florets and boil until al dente. Drain the water and dry it in the oven to remove excess moisture, then blend it into a puree with the addition of warm butter. Peel the burdock root and sunchoke. Cut the burdock root into 5–6 cm pieces and slice the sunchoke like an apple.
Step 3
Put the potatoes to boil, bring to a boil, and cook for fifteen minutes on low heat. Sauté the Jerusalem artichoke and salsify root in olive oil over medium heat until golden brown. Drain on paper towels. The fried roots will be partially cooked on the inside, which is exactly what is needed for crunchiness.
Step 4
Sear the piece of fish in olive oil on all sides until golden brown. Transfer it to a paper towel to absorb excess oil.
Step 5
Cut the fish into small, neat sticks and coat them in breadcrumbs. If you don't feel like doing that, you can serve the fish as is; just sprinkle a little salt on it to taste.
Step 6
Cut the fish sticks coated in bread crumbs into small cubes. At least that's what Paco does — but you can skip this step at home. You can also make the sticks any size you prefer.
Step 7
First, pour a little almond milk onto the plate, then create a circle around it with spinach sauce. Arrange the potatoes on top, followed by the other root vegetables.
Step 8
Then add the fish cubes and finish the dish with a cauliflower puree. Paco does this using a piping bag. Serve while it's still warm.
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