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SAUTÉED REDFISH

Sautéed Redfish With Baby Eggplants, Cippolini Onions and  White Wine and Anis Emulsion

The Deepwater Redfish is uniqe from most of the fishes that we chatch around Iceland, he has a high fat content and and the flawor if rich, it also has larger scales that makes it rather easy to scrape the scales of the skin because in my opinion thet skin is bautiful and shoud be cooked with this fish. This is my inspiraron for this dish.

Serving 4

17 oz / 480 gr Redfish fillet ( cut in to 4 even steaks )

2 baby eggplants ( cut in sticks and take the seed out )

4 Cippolini onion ( peeled and cut in quarter )

4 tablespoons olive oil

2 tabespoon butter

Salt and Black Pepper

Instructions:
In a medum hot pan wiht 2 tablespoons of olive oil and sauteed the fish skin side down and don’t move it for about 2 minuts, be caues the skin might tear. Season it with salt and black pepper, next put in 1 tablespoon of butter and it will start to melt and turn brown and gives the fish a nice golden color and a little nutty flawor, flipp it over and cook it for about a minut on the other side or until it is done.
For the vegetable
For the vegetable you need a medum hot pan with 2 tablespoons of olive oil and cook the Cippolini onoins for about 5-7 min until starting to get soft, then add in the baby eggplant and sautée for about 2 min. season with salt and pepper

White Wine and Anis Emulsion

1 cup / 240 ml white wine

½ cup / 120 ml fish stock – (see Appeendices) or vegetable stock

1 star anis

1 tablespoon Shallot onion ( finnly minced )

1 teaspoon olive oil

4 tablespoons butter

Coarse salt and freshly ground black pepper

Instructions:
In a medum hot sauce pan put the olive oil with the shallot onions and the star anis and cook them of for a about a minut, then add in the white wine and let it reduce by half, add in the fish stock and bring it to boil. Strain thorugh a fine mash sieve and wisk in the butter, season to taste with salt and pepper, use hand blender to froth and serve.
I put the fish on th plait with the vegetable scatter a  round then I put the white wine and ansi emulsion around and over the vegetable, this can be a fun, simple and eligant appitizer.