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.
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
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
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.
GRILLED MONK FISH marinated in Chef Volli´s BBQ sauce on top of fresh tomato, arugula and couscous salad with chunky cucumber and “Skyr” raita.
4 steaks of monk fish each approx. 6.5 (oz) / 185 (g)
Marinade the monk fish steaks in the BBQ sauce for 10 min up to an hour. Grill the steaks on a medium hot grill, allowing 10 minutes per inch of thickness or until the meet is firm. Turn once halfway through cooking time. Baste frequently during cooking and once after taking the monk fish of the grill.
- 2 cucumbers, peeled and diced
- 1 tsp kosher salt
- 2 cups Icelandic Skyr or (plain whole milk yogurt)
- 1 tbs freshly squeezed lemon juice
- 2 tsp finely chopped garlic
- 2 tsp cumin seeds
To make the raita: Place the cumin seeds in a large dry skillet over medium heat. Stir for 2 minutes until fragrant. Remove to a plate and cool. Place in a spice grinder (or clean coffee grinder) and grind well. In a medium bowl, combine the cucumbers and the salt. Mix well and let sit for 15 to 30 minutes, then drain. Add the ground cumin seeds, yogurt, lemon juice and garlic and mix to combine. Let sit for 10 minutes. Chill until ready to serve.
COUSCOUS with fresh tomatoes and arugula salad.
- 1 cup couscous
- 1¼ cups water
- 1 tsp balsamic vinegar
- ½ tsp of salt
- ½ tsp fresh ground white pepper.
- 1 tbs olive oil
- 1 cup diced tomatoes
- 1 cup arugula
Bring the liquid to boil with salt, pepper, balsamic vinegar and the olive oil. Then add in the couscous.
When the mixture is boiling, take it off the heat immediately. Cover and let sit for about 5 minutes, then mix in the diced tomatoes and arugula.
CHEF VOLLI´S BARBEQUE SAUCE (makes about 1½ cups)
- 1 tbs dried oregano
- 1 tbs paprika
- 2 cloves, garlic, chopped fine
- 1 tsp fresh chili pepper, chopped fine
- 4 whole fresh cloves
- 1 whole black peppercorn
- 2 tbs whole mustard seeds
- 2 star anis
- 1 tsp all spice
- 1 tsp coriander
- 1 tbs fresh ginger, copped
- 1 tsp cayenne pepper
- 1 small bay leaf
Put the above dry ingredients in a hop pot and stir well for one minute to bring out the flavor of all the spices.
- ¾ cup ketchup
- 2 tbs Worcestershire sauce
- ½ cup water
- 6 tbs red wine vinegar
- 3 tbs Soy sauce
- 1 tbs brown sugar
After having heated the dry ingredients above in the pot, add the vinegar and the soy sauce and bring to a boil. Now, add the rest of the ingredients, cover the pot and simmer its contents for one hour. Then strain the mixture and thin out with water if needed.