Fish - Alan's Cookbook

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<strong>Fish</strong> and potato bourride A lovely assembly, meaning a dish put together from ingredients that are wonderful on their own. Tender white fish Pugliese bread Small yellow potatoes Leeks Aioli Clam broth Chicken broth Bouquet Orange Lemon juice Salt and pepper Serves: 6 per lb fish Cooking time: 1 hour Any white fish that is not normally made into “steaks” will work here. If you can’t get Pugliese, any good solid Italian bread will do. For the bouquet, use a combination of parsley, thyme, lavender, and a tiny sprig each of fennel and tarragon. The basic idea here is fish on a bed of potatoes and leeks over toast, served in a bowl with an inch of bourride binding everything together. First make the bourride. Combine a couple jars/ cans each of clam and chicken broth, put in the bouquet, and reduce to 1/3 volume. Remove the bouquet when it starts to look used up. While this is reducing, make an aioli (page 34), Add aioli about 1 part to 3 to the reduced broth and whisk vigorously to blend. Correct seasonings and set aside. Concurrently, slice the potatoes and boil in water until nicely done. Drain. Also concurrently, wash and slice the leeks (one will do for 4 people). Sauté them very gently in butter until tender and set aside. Toast slices of the bread, one per serving. Fry the fish in oil and lemon and pepper until barely done. To assemble, place a piece of toast in a soup bowl, arrange leeks and potatoes generously on top. Place a piece of fish atop all, and pour bourride around the mound. Zest a bit of orange peel over everything and garnish with a spring of parsley. - 148 -
Catfish del pacifico A Mexican favorite. Catfish filets Olive oil Flour White wine Garlic Poblano chilis Lemon Cumin powder Salt and pepper Make sure the filets are fresh. Use a whole poblano for each filet. Destem and deseed the poblanos and cut them into bite-size pieces. Coarsely chop the garlic. Cook them together in oil and a bit of wine until tender but not overdone. Remove the chilis from the cooking liquid. In a frying pan suitable for the fish, make a roux (page 25) with flour and oil. Add the cooking liquid and more wine to make a thick but still liquid sauce. Adjust seasoning with the salt and pepper. Zest some lemon rind into the sauce and add juice to taste. Add a generous amount of cumin— it should be a really obvious flavor. Now place the filets into the sauce, followed by the peppers and garlic. Cook gently for several minutes, until a fork passes easily through the fish. Like most fish, it’s much better to undercook than overcook this, so best err on the side of impatience. Remove from heat and serve. Serves: 3 per lb fish Cooking time: 30 minutes - 149 -
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Fish - Alan's Cookbook

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