Tomov blog št. 2

Pozdravljeni, pred Vami je drugi Tomov blog. Recept smo preizukusili. Uporabili smo file halibuta in jed je bila čudovita. Malo zadrege se pojavi pri zeliščni solati, vendar smo recept priredili na našo ponudbo zelenjave tako, da smo dodali malo mehke solate in malo domačega radiča (brez kreše in krebuljice). Limonin Aioli je presežek. Dober tek, vam voščimo.

Če Vam je bil všeč moj zadnji recept, ki sem ga objavil na blogu o Aioli, vam danes ponujam elegantno ribjo jed, ki se odlično poda z limoninim aioli. Svetujem fileje poširane ribe z nežnim okusom, ki se odlično ujamejo z okusom solate iz zelišč, hrustljavimi kruhovimi kockami, francoskimi olivami Picholine...na vse to prelijemo še limonin aioli in simfonija je zaključena. Morda se sliši kot zapleten recept, vendar vse elemente lahko pripravimo tudi dan prej. Ribe lahko postrežemo tople, na sobni temperaturi ali pa celo ohlajene.

Poširani file ribe v belem vinu z zeliščno solato in limoninim Aioli

porcij 8-10

Za to jed, uporabite katero koli blago, nežno ribo kot na primer file halibuta (grenlandska plošča), brancina, orade ali kakšne druge ribe z debelimi fileji. Poleti rad uporabljam tudi file divjega lososa. Fileji zelo tankih rib (kot npr. file lista ali platese), niso primerni, ker so preveč občutljivi. Močna tekočina, imenovano «court bouillon », oplemeniti okus ribe v kratkem času kuhanja ("kratka juha").Ni potrebno, da se strogo držimo seznama sestavin, začimb in drugih aromatskih sestavin, nekatere lahko izpustimo ali pa dodamo tiste po lastnem okusu.

Aioli: za recept Aioli (glejte moj zadnji blog)

lupinica in sok 1 limone

Zeliščna solata (glede sestavin lahko improviziramo):
1/2 šopka peteršilja
1 šopek krebuljice
1 majhen šopek pehtrana
1 šopek drobnjaka
1 šopek notranjih listov zelene
1/2 šopka vodne kreše
za 2 veliki pesti rukole
ekstra deviško oljčno olje
sol in sveže mlet poper po okusu
1 skodelica kruhovih kock (samo iz dobrega kruha, kocke zlato popražimo v zmerno topli pečici)
1/2 skodelice francoskih olive vrste "Picholine" (zelene olive)

Court bouillon:
stebla peteršilja, krebuljice in pehtrana
1 steklenica sauvignon blanc ali drugega suhega belega vina
4 skodelice vode
1 žlica soli
1/4 skodelice olivnega olja
3 trakovi limonine lupine
2 stebla zelene, grobo narezana
2 šalotki, grobo narezani
3 lovorjevi listi
2 žlički popra v zrnu
2 žlički koriandra v zrnu
2-3 ščepce feferona

Potrebujemo dober kilogram ribjih filejev brez kosti in kože. Ribjefileje: halibuta, brancina, divjega lososa ali orade, narežemo na kose (vsak 10-12 dag), rahlo posolimo

Prvič, pripravimo Aioli. Drobno naribamo limonino lupinico in jo vmešamo v Aioli – pazimo, da uporabimo samo zunanji, rumeno obarvanim del limone. Vmešamo 2 ali 3 žlice limoninega soka, po okusu dodamo več lupinice in soka, dokler aioli ni tak kot želimo. Pokrijemo in shranimo v hladilniku do serviranja.

Zelišča za solato najprej operemo, zelišča in šopke dobro posušimo na brisači. Odtrgamo posamične liste z vejic peteršilja in krebuljice. Liste pehtrana grobo sesekljamo. Stebelca peteršilja, krebuljice in pehtrana prihranimo za court bouillon. Liste zelene natrgamo in sesekljamo drobnjak. Vodno krešo oberemo z vejic in zavržemo le največja stebla. Operemo in osušimo rukolo in vodno krešo. Združimo liste zelenjave, peteršilja, krebuljice, pehtrana, drobnjaka, liste zelene, vodne kreše in rukole v veliki skledi. Pokrijemo in držimo na hladnem do serviranja. Na kruhove kocke po želji lahko dodamo izkoščičene olive.

Court Bouillon
Ko pripravljamo Court Bouillon, v široki ponvi zavremo vsa prihranjena stebla zelišč, vino, vodo, sol, oljčno olje, limonino lupino, zeleno, šalotko, lovorjev list, poper, koriander in feferone. Pustimo vreti 3 do 4 minute in znižamo temperaturo.Z lopatko nežno položimo kose rib v tekočino.Juha naj brbota okrog rib.Kuhamo jih tako dolgo, dokler ne izgubijo svoje prosojnosti (v sredini fileja), takrat bi morali biti kuhani Čas kuhanja je seveda odvisen od debeline, velikosti in gostote ribe, približen čas je 4 do 5 minut. Previdno odstranimo fileje iz juhe in juho postavimo na stran, da se ohladi.Ribe lahko serviramo tople ali ohlajene na sobno temperaturo.Če želimo segreti ribe, storimo to tako, da Court Bouillon zavremo in ga vrelega vlijemo čez ribe (v plitvi posodi).

Ko želimo jed servirati, najprej zabelimo zelišča ter dodamo kruhove kocke, olive in sok limone. Začinimo z ekstra deviškegim oljčnim oljem. Dodamo ščepec ali dva soli in malo sveže mletega popra. Dobro premešamo in postavimo na krožnik,čez položimo kose zakrknjene ribe. Vsak kos ribe okrasimo z žlico Aioli-ja in takoj serviramo. Preostali Aioli naj bo na mizi, na voljo gostom.

Še izvirnik:

To assemble the dish, first toss the herb mixture, croutons, and olives with a big squeeze of lemon and a drizzle of extra-virgin olive oil. Add a pinch or two of salt, and a little freshly-ground pepper. Toss well, and arrange the salad on a platter. Place the poached fish pieces over the herb salad. Put a small dollop of aioli (about a tablespoon) on each piece of fish, and serve immediately. Pass the remaining aioli at the table.

#2

If you enjoyed the last post about Aioli, here is an elegant fish dish featuring a lemony aioli. Fillets of poached fish are served atop a delicate, flavorful salad of herb leaves, crispy croutons, and French picholine olives, then lemon aioli is drizzled over everything. The stems from the herbs infuse the poaching liquid for the fish. While it may sound like a complex recipe, all of the elements can be prepared ahead of time. The fish can be served warm, at room temperature, or even chilled.

POACHED FISH IN WHITE WINE WITH HERB SALAD AND LEMON AIOLI
Serves 8 to 10

For this dish, any mild, light-fleshed, thick-filleted fish, such as halibut or bass, can be used. In summer, wild salmon is delicious prepared this way. Thin-filleted fish, such as sole, are too delicate. The strong poaching liquid, called "court-bouillon", introduces flavor to the fish during its short cooking time ("court-bouillon" translates to "short boil"), but don't feel strictly bound to the ingredient list—the spices and other aromatic ingredients may be omitted or varied as you wish.

for the aioli:
1 recipe Aioli (see last blog post)
zest and juice of 1 lemon

for the herb salad (feel free to improvise)
1/2 bunch parsley
1 bunch chervil
1 small bunch tarragon
1 bunch chives
inner leaves from 1 bunch celery
1/2 bunch watercress
2 loosely-packed cups arugula leaves
juice of 1 lemon
extra-virgin olive oil
salt and freshly-ground pepper to taste
1 cup bite-sized croutons (made only from good bread, olive oil, and salt, toasted in a moderate oven until golden)
1/2 cup French picholine (green) olives

for the court-bouillon:
reserved stems from parsley, chervil, and tarragon
1 bottle sauvignon blanc or other dry white wine
4 cups water
1 tablespoon salt
1/4 cup olive oil
3 strips lemon zest
2 stalks celery, thickly sliced
2 shallots, thickly sliced
3 bay leaves
2 teaspoons whole peppercorns
2 teaspoons whole coriander
2 to 3 pinches peperoncini

about 2 1/2 pounds boneless, skinless fish fillets: halibut, wild salmon, or bass, cut in 3- or 4-ounce portions, seasoned lightly with salt

First, prepare the Aioli. Finely grate some of the lemon's zest into the aioli--the outer, brightly-colored portion only. Stir in 2 or 3 tablespoons of the lemon's juice, and taste, adding more zest and juice until the aioli is as lemony as you want. Cover and refrigerate the aioli until close to serving time.

To make the herb salad, first wash the herb bunches well, and lay on towels to dry. Pick the individual leaves or small sprigs off the parsley and chervil. Strip the leaves off the tarragon and chop them coarsely. Reserve the parsley, chervil, and tarragon stems for poaching the fish. Pick the celery leaves into bite-sized pieces. Cut the chives into 1-inch pieces. Pick the watercress into sprigs, discarding only the largest stems. Wash and spin dry the arugula and watercress. Combine the parsley leaves, chervil leaves, tarragon, chives, celery leaves, watercress, and arugula in a large bowl. Cover and chill until serving time. Keep the croutons and the olives nearby (you may pit the olives if you wish).

To make the court-bouillon, put the reserved herb stems, wine, water, salt, olive oil, zest, celery, shallots, bay leaves, peppercorns, coriander, and peperoncini in a wide pot, and bring to a boil. Boil for 3 to 4 minutes, then lower the heat slightly. Using a slotted spoon, gently place the pieces of fish in the liquid. Keeping the liquid circulating around the fish, cook the fish just until it loses its opacity in the center—the fish should be just cooked through. Timing will depend on the thickness, size, and density of the fish; generally it takes about 4 to 5 minutes. Carefully remove the fillets from the court-bouillon to a rack to cool. Pick off any bits of spice or herb stem clinging to the fish. The fish may be served warm, or room temperature, or chilled. If you would like to reheat the fish, do this by bringing the strained court-bouillon back to a boil, then pouring it over the fish in a shallow dish.

To assemble the dish, first toss the herb mixture, croutons, and olives with a big squeeze of lemon and a drizzle of extra-virgin olive oil. Add a pinch or two of salt, and a little freshly-ground pepper. Toss well, and arrange the salad on a platter. Place the poached fish pieces over the herb salad. Put a small dollop of aioli (about a tablespoon) on each piece of fish, and serve immediately. Pass the remaining aioli at the table!