THOMAS KELLER'S MEDITERRANEAN BASS WITH SQUID, FENNEL, AND TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Place squid in a small bowl; add enough milk to cover. Let soak, refrigerated, for at least 2 hours or up to 1 day.
- Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add fennel; cook until tender, about 5 minutes. Using a slotted spoon, transfer to ice bath; drain, and set aside.
- Preheat oven to 325 degrees. In a small saucepan, bring shellfish broth to a simmer over medium heat; reduce by half.
- Meanwhile, drain squid on paper towels; season with salt and pepper. Heat 1/8 inch olive oil in a medium ovenproof skillet over medium heat; add fennel, garlic, and thyme. When oil begins to sizzle, transfer pan to oven. Add tomato confit after 2 minutes.
- Lightly coat a large skillet with canola oil; set over medium-high heat. Season both sides of the fish with salt; season the flesh side with pepper. Add fish to pan, skin-side down, reducing heat to medium-low; weight fillets briefly with another skillet to prevent curling. Remove skillet, and cook until skin is golden and crisp, 4 to 5 minutes. Using a spatula, turn over fish and cook for 1 minute; drain on paper towels.
- Bring shellfish broth to a simmer; add squid, and simmer until bodies begin to curl, about 1 minute. Stir in parsley; remove from heat.
- Remove pan from oven; drain fennel and tomatoes on paper towels.
- Divide fish among 4 serving plates, centering them skin-side up; arrange fennel, tomatoes, and squid around fish. Pour one-quarter broth around each serving. Serve immediately.
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Rukesh Subedi
[email protected]This recipe was a flop. The fish was overcooked and the sauce was bland.
Riya William
[email protected]I'm not sure I would make this again, but it was a good learning experience.
Maite tamang
[email protected]This dish is perfect for a special occasion.
Mhamde Slai
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Hollye Villegas
[email protected]This recipe was a bit complicated for me, but the dish turned out great in the end.
jonshan jonshan
[email protected]I wasn't a fan of the fennel, but the fish and squid were cooked well.
Mukarram Khan
[email protected]This dish was a bit too salty for my taste, but overall it was still good.
han mohd
[email protected]The fish was cooked perfectly and the sauce was flavorful. I would definitely make this again.
Ieti Leiataua
[email protected]This was my first time cooking Mediterranean bass and it was a success! The recipe was easy to follow and the dish turned out delicious.
Mathan Kumar
[email protected]I followed the recipe exactly and it turned out great! The squid was a little chewy for my taste, but the fish and fennel were cooked perfectly.
Amad Azeem MAzeem
[email protected]This dish was absolutely amazing! The flavors were so well-balanced and the fish was cooked perfectly. I will definitely be making this again.