*  Exported from  MasterCook  *
 
                 TURBOT WITH FENNEL, TOMATOES, OLIVES, AND
 
 Recipe By     : Chef du Jour
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Braised Fennel:
    1                    extra virgin olive oil
    8      heads         organic baby fennel
                         Salt and pepper to taste
    2      cups          chicken stock
                         For the Confit Tomatoes:
    4                    field-ripened organic tomatoes
                         Coarse sea salt to taste
      1/4  cup           extra virgin olive oil
    8                    thyme branches
    4      cloves        garlic -- (4 to 6)
                         Pepper to taste
                         For the Preserved Lemon Zests:8 lemons
    1      cup           sugar
                         Salt to taste
    1      cup           fresh lemon juice
                         For the Turbot Stock:
    2      tablespoons   olive oil
    5      pounds        turbot bones (gills removed and iced)  1
                          cup shallots
    1      cup           fennel root
      1/2  cup           garlic cloves
   10                    basil stems
   20                    dried fennel sticks
    2      gallons       chicken stock
                         For the Turbot Panises (Chick Pea
                          Fritters):
    2      cups          whole milk
    4      tablespoons   butter
                         Salt to taste
                         Pepper to taste
    5      cups          chick pea flour
    1      cup           flour
    1      cup           peanut oil
                         For the Turbot:
    1      cup           turbot stock with fennel
                         Sea salt to taste and pepper to taste
    8      fillets       fresh turbot (3 ounces each)
    2      tablespoons   extra virgin olive oil
    8      heads         organic baby fennel
      1/2  cup           pitted late harvest olives
    4                    field ripened organic confit tomatoes
    2      tablespoons   basil leaves
    8                    preserved lemon zests
 
 Preparation of the Braised Fennel:
 Heat a heavy sauce pan over high heat. Add the olive oil and trimmed
 heads of baby fennel and sweat for one minute. Season with salt and
 pepper and deglaze with chicken stock to cover. Cover and bring to a
 boil. Simmer, covered, until fennel is tender, approximately fifteen
 minutes. Chill in stock over ice and set aside.
 Preparation of the Confit Tomatoes:
 Preheat oven to 275 degrees.
 Boil the tomatoes in water for ten seconds then peel and quarter them.
 Place in a pan with the salt, oil, thyme, and garlic. Cook at a low
 temperature for three to four hours or until tomatoes are half their
 original size. Reserve in the oil.
 Preparation of the Preserved Lemon Zest:
 Zest the lemons with no pith into strips 1/3-inch wide and two inches
 long. Place them in a pot of cold water and bring to a rolling boil.
 Strain
 and repeat two more times. Mix the sugar, salt, and lemon juice in a
 sauce pot and add the blanched lemon zests. Simmer for twenty minutes
 at low heat until zests are soft, tart, and sweet. Reserve in liquid for
 up
 to one week refrigerated.
 Preparation of the Fritters:
 Boil the milk with the butter and salt. Sift the flour and chick pea
 flour
 together, whisk into the milk and cook until the mixture is very thick.
 Spread the mixture on an oiled sheet pan. Place a sheet of buttered
 parchment on top and flatten it with a sheet pan. Chill and cut into
 3x1/2-inch pieces. Dredge the chilled pieces in flour and fry in the oil
 until crisp and golden brown.
 Preparation of the Turbot Stock:
 
 Heat a large-bottomed heavy sauce pan over a high flame. Add olive oil
 and cut up fish bones that have been patted dry. Sweat for two minutes
 and add chopped vegetables, garlic, basil stems and fennel sticks. Sweat
 five minutes and cover with the cold chicken stock. Bring to a boil,
 skim, and simmer gently for forty-five minutes. Strain through a cheese
 cloth and cool. 
 Preparing the Sauce:
 Reduce the turbot stock to 1/3 of a gallon and add 1/4 cup of the syrup
 from the candied lemon. Season with sea salt and white pepper. Reserve
 warm. 
 Presenting the Dish:
 Season the fillets with salt and white pepper and sear in a hot pan with
 olive oil. Warm the fennel, olives, tomatoes, and basil with a few strips
 of the lemon, finish with extra-virgin olive oil and serve under the fillets
 of turbot.
                
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 NOTES :