Philippe Batton recipes

recipe white01 detail

Pan fried ITOYORI with tomato confite

Time: 20mns
Preparation
  1. recipe white01 img01Scale and gut the fishes、Cut the fillet and remove the bone.
  2. Put the bones in clean water, wash with running water for 15 to 30 minutes.
 

Sauce

  1. recipe white01 img02Chopped the bones and panfried with olive oil in a very hot pan.
  2. Add the chopped shallot and sauté with the bones
  3. Deglaze with dry white wine, reduce it half.
  4. add the fresh cream make it cooked for 10mns.
  5. Seasonning with salt and pepper.
  6. Drop in a chinois and then heated up with butter.

Tomato confite

  1. recipe white01 img03cut tomatoes into quarters and make confit gently in hot oil at 60 degrees 10mins.
 

Fried Basil

  1. Fry the basil in oil at 160 degrees.

Tapenade

(Already prepared tapenade can be find in small jars in supermarkets)

  1. recipe white01 img04For those who prefer the real home made one there is Chef Batton recipe
  2. Make reduce the balsamic vinegar until 1/5
  3. Choose in preferance the small Nicoise olive black ones.
  4. Remove pits, crushing the flesh, chop the capers, lemon and anchovies
  5. then put all the ingredients in a bowl and mix together.
  6. Add a drop of reduced balsamic vinegar and a teaspoon of olive oil.
 

Finish

  1. recipe white01 img05Panfried the fillets ITOYORI with olive oil in a very hot friepan on the skin side first.
  2. recipe white01 img06Cook for one minute, turn and cook one minute.
 
  1. recipe white01 img07Place some tapenade on the cooked fish fillet.
  2. put the sauce on the plate. Place tomatoes around fillets ITOYORI.
  3. Decorate with fried basil leaves.
4 pers
Ingredient
recipe white01 ingredients

Preparation

ITOYORI
4 Pieces

Sauce

Shallots
1 piece
Olive oil
20cc
White wine
200cc
Fresh cream
250cc
Butter
50g

Tomato confite

Tomato
4 pieces
Olive oil
300cc
Salt.Pepper
some
Balsamic Vinegar
100cc

Fried basil

Basil
1 bunch

Tapenade

Tapenade
1 pot
Black olives
100g
Capper
10g
Lemon
10g
Anchovy
25g
Balsamic vinegar
some
Extra virgin
some
olive oil
 
 
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