Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Worst Cooks in America
Seared Red Mullet with Pea Mélange, Wild Asparagus and Cucumber Pickle
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- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 801
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 14 g
- Sugar
- 30 g
- Protein
- 55 g
- Cholesterol
- 129 mg
- Sodium
- 2076 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 801
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 14 g
- Sugar
- 30 g
- Protein
- 55 g
- Cholesterol
- 129 mg
- Sodium
- 2076 mg
Ingredients
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Directions
Special equipment:
cheesecloth; kitchen twine- For the cucumber pickle, add the mirin, fish sauce, sugar, sambal and garlic to a large bowl and whisk together until fully combined. Add the cucumber and fennel, making sure the liquid fully covers them. Set aside for at least 15 to 20 minutes or up to 1 hour.
- Set up a pot of boiling salted water to blanch all the vegetables. Cut a large square of cheesecloth and add the English peas to the center. Tie the cloth together with kitchen twine to make a sachet, or pouch. Add the sachet to the boiling water and cook for 2 to 3 minutes, just long enough for the peas to be warmed through. Remove the peas from the boiling water and place in a large bowl of salted ice water to shock. Add the sugar snap peas and the wild asparagus to the same pot of water and blanch for another 2 to 3 minutes or until tender. Remove from the boiling water and place in the same bowl of salted ice water to shock. Finally, add the spring onions for 1 minute and remove. Separate the white parts from the greens. Thinly slice the white parts and coarsely chop the greens and set aside. Once all the vegetables in the ice bath have cooled, remove from the water and pat dry. Slice half the sugar snap peas on the bias and reserve for garnish.
- For the pea purée, add half the English peas, the whole sugar snap peas, the spring onion greens, crème fraîche, tahini, olive oil, a pinch of salt and 1 1/2 cups chicken stock to a blender. Blend until slightly smooth, then add the lovage and mint and blend for another few seconds to make sure the herbs have broken down. Transfer to a bowl and set aside for plating.
- Add the bacon to a cold large high-sided skillet. Turn on the heat to low and cook the bacon for about 5 minutes or until the fat has rendered and it’s become crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate and set aside. To the same skillet, add the reserved spring onion whites, remaining English peas and the sliced sugar snap peas and sauté in the bacon fat for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock, the wild asparagus and the butter and bring the heat to low to gently melt the butter. Add 1/4 teaspoon fennel pollen, the lemon zest and more salt to taste. Once the sauce has come together, sprinkle the crisped bacon back in the skillet. Remove from the heat and set aside.
- For the fish, slice three slits on the skin of the fish and pat dry on all sides with a paper towel. Right before cooking, sprinkle both sides of the fish with salt and the remaining 1/2 teaspoon fennel pollen across. Preheat a large nonstick sauté pan with a nice drizzle of olive oil over medium-high heat. Once the oil shimmers, carefully add the fish skin-side down. Do not overcrowd the pan; you may need to cook the fish in batches. Oil the bottom of another skillet and lightly press the skillet onto the flesh of the fish. This will make sure all the skin makes full contact with the pan and allows the skin to get crispy. Once the skin is crisp and the fish is almost cooked through, 3 to 4 minutes, flip and cook for 1 minute on the flesh side, then remove to a baking sheet lined with a cooling rack.
- Toss the micro fennel and micro mint with the lemon juice and a light drizzle of olive oil.
- To serve, spread some of the pea purée on one side of a plate. Spoon some of the bacon, asparagus and pea sauté over the top. Arrange a few cucumber and fennel pickles on the plate next to the purée and lay a piece of fish over it, skin side up. Garnish the fish with a few pieces of wild asparagus and the microgreens.
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