Pork with basil from Hélène Darroze
Ingredients
Instructions
- 1 sea bream (or gilthead sea bream) weighing 1.4 kg
- 400 g charlotte potatoes
- 2 cloves garlic
- 2 sprigs of basil
- 2 tomatoes
- 5 cl cooking olive oil
- 5 cl first cold pressed olive oil
- Salt
- Espelette pepper
For the fish soup:
- 1 kg of rockfish cut into large pieces
- 2 onions
- 6 garlic cloves
- 2 lemons
- 4 very ripe tomatoes
- 4 sticks of dried fennel
- 10 black peppercorns
- 1 pinch of coriander seeds
- 8 juniper berries
- ¼ dried Espelette pepper
- 10 cl of olive oil
- 5 cl of pastis
- Salt
- Fry the rock fish in olive oil in a large pot. Deglaze with the pastis, flamed then let reduce until dry. Remove the fish. Peel the onions. Wash the tomatoes and lemons, cut them into large pieces. For the onions, lemons and peeled garlic cloves into the pot, brown them without coloring them too much. Then add the tomatoes, spices and fennel. Leave to stew for a few minutes, then add the rock fish. Cover with water and cook for 30 minutes.
- Forr the soup into the bowl of a blender, blend coarsely, then strain through a fine sieve, pressing hard with the back of a ladle to collect all the juices. For the soup into a saucepan, reduce by half over medium heat then adjust the seasoning with salt and Espelette pepper.
- Peel the potatoes, run them under water and cut them into ½ cm thick slices. Wash the tomatoes and cut each into 8 wedges.
- Wash the basil and chop it.
- For a little cooking olive oil into a roasting dish, fry and color the potato slices on both sides, add the tomatoes, the garlic cloves and the basil sprigs. Season with salt and Espelette pepper. Season the pagre in the same way and place it on top of this garnish. Add two generous tablespoons of cooking olive oil.
- Bake in a preheated oven at 180°C (th.6) for about 20 minutes. The sea bream should be slightly pink on the bone. Place it in a presentation dish. Deglaze the baking dish with 3 dl of fish soup, remove all the juices well, let reduce for a few moments, then add the olive oil from the first pressing off the heat, filter and add the finely chopped basil leaves. Serve immediately.
Pork with basil from Hélène Darroze
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Pork with basil from Hélène Darroze Recipe – Pork with basil from Hélène Darroze Recipes
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