6 portions
Who does not enjoy a Fish filet on a sunny day, grilled, done in a pan with olive oil. Yeah yeah!
Let’s make this filet your wingfish to make you look like a Star Chef. It also involves different preps coming together, below is the ingredients list and instructions for each.
Fish
Ingredients:
| 6 | Fish filets (salmon, tilapia, cod, etc.) |
| 1 litro | Cold water |
| 72 g | Salt (coarse salt or kosher salt) |
| 50 g | Sugar |
| 1 | Lemon, sliced |
| 2 | Garlic cloves, crushed |
| To taste | Salt |
| To taste | Pepper |
| 1 teaspoon | Black peppercorns |
| 2 sprigs | Thyme or rosemar |
| 2 | Bay leaves |
| Olive oil | |
| Lemon for serving |
Procedure:
1. Prepare the brine:
- Mix 4 cups of cold water, 1/4 cup of salt, and 1/4 cup of sugar in a large container. Stir until the salt and sugar are dissolved.
- Add the lemon slices, crushed garlic cloves, and, if desired, the black peppercorns, thyme/rosemary, and bay leaves.
2. Brine the fish:
- Place the fish filets in the brine, ensuring they are completely covered.
- Cover the container and refrigerate for 30 minutes for thin filets (tilapia) or up to 1 hour for thicker filets (salmon, cod).
3. Rinse and dry the fish:
- Remove the fish filets from the brine and rinse them with cold water.
- Pat them dry with paper towels.
4. Cook the fish:
- Heat a large skillet over medium-high heat and add a bit of olive oil.
- Lightly season the filets with salt and pepper (remember they’ve absorbed some salt from the brine).
- Cook the filets in the hot skillet for about 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
Cauliflower puree
Ingredients:
| 1 | Large head of cauliflower, cut into florets |
| 2-3 | Cloves of garlic, peeled |
| 3 tablespoons | Butter or olive oil |
| To taste | Salt |
| To taste | Pepper |
| Optional: | Grated cheese, fresh herbs (like parsley or chives) for garnish |
Procedure:
1. Cook the cauliflower:
- Bring water to a boil in a large pot with a pinch of salt.
- Add the cauliflower florets and peeled garlic cloves to the pot.
- Cook over medium-high heat until the cauliflower is tender when pierced with a fork, about 10-15 minutes.
2. Drain and prepare:
- Drain the cauliflower and garlic well.
3. Make the mash:
- Place the cooked cauliflower and garlic cloves in a food processor or blender.
- Add the butter or olive oil.
- Process until smooth and creamy. If needed, scrape down the sides of the processor or blender and blend again to ensure everything is well incorporated.
Gremolata
Ingredients:
| 120 g | Fresh parsley, finely chopped |
| Zest of 1 lemon | |
| 2 | Cloves garlic, minced |
| To taste | Salt |
| To taste | Pepper |
| 150 ml | Olive oil |
Procedure:
1. Prepare the ingredients:
- Finely chop the fresh parsley.
- Zest the lemon to get the outer yellow skin, avoiding the bitter white pith underneath.
- Mince the garlic cloves finely.
2. Combine the ingredients:
- In a small bowl, mix together the chopped parsley, lemon zest, minced garlic, salt, and pepper.
3. Add olive oil:
- Gradually add olive oil to the mixture, stirring continuously, until you reach the desired consistency. The sauce should be loose and easily pourable.
4. Adjust seasoning:
- Taste and adjust seasoning with more salt and pepper if needed. You can also adjust the amount of lemon zest or garlic according to your preference.
Service options:
- Individual plates: make a bed of puree on the plate, flatten with spoon, rest the fish filet on top and add a little of the gremolata sauce
- Family style: place the fish filets on a tray, the pure and gremolata on a separate bowl each.
