This Pan Seared Fish Fillet is tendery with super crispy skin. French chef Daniel Baratier shows you exactly how to make a restaurant-quality dinner in just 30 minutes or less.
Pan Seared Fish Fillet
TIME: 30 min
SERVING: 1 People
- 2 piece Red Mullet fish fillets
- 1 tsp Etrog citron
- 0.5 tsp Buddha's hand
- 1 tbsp Olive oil
- 0.25 tsp Lime zest
- 1 tsp Sea parsley
- 1 tsp Seaweed
- 2 tbsp Sauce: liver and fish head of re mullet , fennel, onion, garlic, ginger, lemon grass, tomatoes
Wash the fillet, then pat it really dry with paper towels. The drying part is critical, otherwise the skin won’t crisp. When the skillet is cold, carefully add just enough olive oil to evenly coat the skillet. add a piece of parchment paper on the bottom of the pan, and then quickly add the fish, skin side down.
Let the fish cook without messing with it too much until you can see a golden brown color on the edge of the skin and the edges of the fish flesh become opaque, 3 to 4 minutes. Remove from the heat and let it cook through on the pan slowly. Season the fish with some salt.
Cut the citron fruit into quarters. Take a quarter and thinly slice it.
Take a tip of buddha's hand off and thinly slice it.
In a heated pot, add fish head of re mullet , fennel, onion, garlic, ginger, lemon grass, and tomatoes. Cook until boiling and add fish liver to finish cooking. Use a hand mixer to blend it until smooth.
Transfer the seared fish fillets onto a serving plate. Carefully place them in the center.
Add the seaweed, sea parsley, citron and budda's hand fruit slices around the fillets. Add a bit of freshly-grated lime zest on top of the fillet.
Drizzle with some olive oil.
To finish, add the prepared sauce, using only the foam on the top, on the fillets.