Wolf Fish Steak with Clams
Main Dishes • Author's
Description
Recipe by John Smith, head chef at The Gourmet Kitchen.
Ingredients
- Olive Oil 1 tablespoon
- Basil 0 oz
- Spinach 5 oz
- Parsley 0 oz
- Clams (Vongole) 5 oz
- Shallot 1 piece
- Ground ancho chili pepper 1 piece
- Capers 0 oz
- Apple Wine 5 fl oz
- Butter 5 oz
- Fish Oil 20 fl oz
- Tomatoes 5 oz
- Sugar 0 oz
- Salt to taste
- Furikake seasoning 0 oz
- Chilean sea bass fillet 2 pieces
Step-by-Step Guide
Step 1
Prepare the vongole sauce. Slice the shallots into half rings, cut the chili in half, remove the seeds, and finely chop it. Chop the capers and cut the tomatoes into wedges.
Step 2
Rinse the shells under a strong stream of cold water, and discard any shells that are open.
Step 3
Heat olive oil in a large sauté pan. Add shallots and sauté until the onions are translucent. Add capers and chili pepper, and sauté for another half minute before adding the vongole. Pour in the white wine, cover the pan with a lid, and let the wine simmer for 3 minutes.
Step 4
Add the tomatoes, then after 30 seconds, pour in the broth. Bring the sauce to a boil, season with salt and pepper, and remove from heat. Discard any shells that did not open.
Step 5
Remove the shellfish from the sauce and set aside. Bring the sauce to a boil, add the fillet of the fish, cover the pot with a lid or parchment paper, and cook the fish over medium heat for 10–12 minutes.
Step 6
Before serving, take out the fish and transfer it to two plates. Arrange the shells next to the fish.
Step 7
Bring the sauce to a boil, then add chopped parsley, basil, olive oil, and spinach leaves. As soon as the spinach wilts slightly, remove the sauce from heat.
Step 8
Drizzle the sauce over the dentex with vongole, place the spinach on the plates. Sprinkle with furikake and serve.
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