Fried Gemfish Fillets in a Spring Vegetable Consommé
Consommé and potatoes can be prapered a day ahead, so all you have to do is heat them up, which takes roughly as long as it does for the fish to cook.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
For the Consomme:
- 1 tomato
- 1/2 lebanese cucumber
- sea salt
- ground white pepper
- 1 tbsp fresh peas
- 1 tbsp cubed carrot
For the Gemfish:
- 250 g fillet of gemfish look for a thick piece that can be cut into 4 squares
- 2 tbsp flour of your choice for dusting
- olive coconut or macadamia oil for frying
- 1 tbsp microherbs micro rocket or alfalfa
Boil potatoes for about 15 minutes or until soft. Allow to cool slightly then peel the skin off and cut into 3 thick slices.
Using a food processor / chopper chop the tomato and cucumber, reserving a thin slice of cucumber. Pour the mixture onto a sieve placed over a bowl and allow the juices to drain into the bowl. Season with salt and white pepper. Add carrot cubes and peas to the broth, transfer to a small saucepan and bring to the boil. Cook for about 3 minutes.
In the meantime, heat 1 tbsp oil in a small frypan and dust fish and potato slices with salt, pepper and flour. Fry fish for 4 minutes skin side up, and a further 2 minutes skin side down. Fry potatoes in the same frypan until golden.
Arrange fish and vegetables in a bowl, add the consommé and sprinkle with some micro herbs and the cucumber slice diced into tiny cubes - flesh only, no seeds.