👥6 people
⏲️30m
🕐1h 10m
🍽️main meal
White flaky fish is a great all purpose fish you can cook almost anyway you like.
Ingredients
- 24 ounces seasonal fish
- Kosher salt
- 2 tablespoons sugar
- 2 walnut halves, finely chopped
- 4 tablespoons unsalted butter, softened
- ¼ teaspoon finely grated orange zest
- 1 teaspoon fresh lime juice
- 1 fennel bulb
- ½ quart heavy cream
- 16 garlic cloves
- ¼ cup extra-virgin olive oil, plus more for grilling
- ¼ cup grapeseed oil
- ½ cup baby arugula
- ¼ cup flat-leaf parsley leaves
- ¼ cup basil leaves
- 2 tablespoons chopped dill
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon finely grated lemon zest
- 1 ½ teaspoons fresh lemon juice
- Freshly ground black pepper
- 6 ounces white rice
- 12 ounces evaporated milk
- 1 lime leaf
- 4 each juniper berries
Method
- Set the fish in a small bowl, covered with brine. Let stand for 30 minutes. Remove from the brine, and season with salt and pepper. Then stage on a rack to go on the Egg.
- Meanwhile, in a small skillet, toast the walnuts over moderate heat for about 3 minutes, until golden. Transfer to a small bowl and let cool. Stir in the butter, juniper berries, orange zest, and lime juice. Scrape the butter onto a sheet of wax paper and spread to a 3-by-6-inch rectangle; wrap in the paper. Refrigerate until firm.
- Put the garlic in a small saucepan, add cold water to cover, bring to a boil, and drain. Repeat this process 3 times, reserving 2 tablespoons of the final water. Transfer the garlic and reserved water to a blender. Add 2 tablespoons of the olive oil and 1 tablespoon of the grapeseed oil and puree until smooth. Scrape the garlic puree into a bowl.
- Add the arugula, parsley, basil and dill to the blender and pulse until finely chopped. With the machine on, pour in the remaining ¼ cup each of olive oil and grapeseed oil and puree until smooth. Add the Parmigiano, lemon zest, lemon juice, garlic puree, and pulse to combine. Season the pistou with salt and pepper and transfer to a bowl.
- Place rice in a medium sauce pot and wash 3-4 times until the water runs clear. Cover with evaporated milk and add a lime leaf. Place over medium high heat and bring to a boil. Immediately reduce the heat to a simmer, cover, and cook for 10 minutes. Remove from heat and add salt to taste.
- Cut fennel into small chunks, place in a sauce pot and cover with cream. Cook on low heat for 30-40 minutes until the fennel is tender. Remove from heat and puree with a stick blender. Add salt to taste.
- Preheat the Egg to 350° and set up for indirect cooking. Place fish on the grill and roast for 10-15 minutes until the fish is white and flakey.
- To serve, spoon the fennel cream onto 6 plates and top with the rice and then the fish. Brush the fish with the pistou. Unwrap the butter and cut it into 6 rectangles. Place the butter on the fish and serve.
