*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Extra virgin olive oil
    8                    Heads organic baby fennel
                         Salt and pepper to taste
    2       c            Chicken stock
                         For the Confit Tomatoes:
    4                    Field-ripened organic
                         Coarse sea salt to taste
      1/4   c            Extra virgin olive oil
    8                    Thyme branches
    4                    Cloves garlic -- (4 to 6)
                         Pepper to taste
                         For the Preserved Lemon
                         Zests:8 lemons
    1       c            Sugar
                         Salt to taste
    1       c            Fresh lemon juice
                         For the Turbot Stock:
    2       tb           Olive oil
    5       lb           Turbot bones (gills removed
                         And iced)  1
            c            Shallots
    1       c            Fennel root
      1/2   c            Garlic cloves
   10                    Basil stems
   20                    Dried fennel sticks
    2       ga           Chicken stock
                         For the Turbot Panises
                         (Chick Pea
    2       c            Whole milk
    4       tb           Butter
                         Salt to taste
                         Pepper to taste
    5       c            Chick pea flour
    1       c            Flour
    1       c            Peanut oil
                         For the Turbot:
    1       c            Turbot stock with fennel
                         Sea salt to taste and pepper
                         To taste
    8                    Fillets fresh turbot (3 oz
    2       tb           Extra virgin olive oil
    8                    Heads organic baby fennel
      1/2   c            Pitted late harvest olives
    4                    Field ripened organic confit
    2       tb           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
   Recipe By     : Chef du Jour
                         For the Braised Fennel:
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:33:24 Pst
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