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.
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.