SLOW-ROASTED FISH WITH MUSTARD AND DILL
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven? It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him. The experiment worked beautifully. A week later, to serve with Portuguese white wines, I had the opportunity for an encore. This time it was a two-pound porgy, and again, after exactly an hour, the bone lifted easily from the perfectly cooked, moist and silken flesh. Lemon, ginger, mustard and herbs brought it into harmony with the wines.
Provided by Florence Fabricant
Categories dinner, for two, roasts, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
- Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
- Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
- When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 1434 milligrams, Sugar 4 grams, TransFat 0 grams
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Hifza Waseem
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the results are delicious.
Krish Johnatan
[email protected]I'm not a big fan of fish, but I thought this recipe was pretty good. The fish was cooked well and the sauce was flavorful.
Nezukoko
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
MILON MIAH MD
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. For example, I would add more herbs and spices to the sauce.
Jennifer I
[email protected]I would have liked the recipe to include more instructions on how to prepare the fish. I'm not sure if I cooked it correctly.
Andrew Gray
[email protected]I thought the sauce was a bit too tangy for my taste.
Bitz Leon
[email protected]I followed the recipe exactly and the fish turned out dry and overcooked. I'm not sure what went wrong.
Mahendra Acharya
[email protected]I'm going to make this recipe again and again. It's that good.
Sami Gujjar1122
[email protected]I made this recipe for my friends and they loved it. They said it was the best fish they had ever had.
Sammy Gist
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
RJ SHOHAG
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish, but I'm glad I did. The fish was moist and flaky, and the sauce was creamy and flavorful.
Guitar Boy
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are readily available.
Thibu Ezekiel Mabuela
[email protected]This recipe is a keeper! The fish was cooked to perfection and the mustard-dill sauce was divine. I served it with roasted vegetables and mashed potatoes, and it was a hit with the whole family.