Crispy Rouget With Wild Asparagus And Spring Garlic Broth
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.5 tbsps
Extra-Virgin Olive Oil6 medium
Asparagus (trimmed and diced)1
Salt1 cup
Olive Oil1 cup
Onion (diced)1 large
Celery (stalk, diced)1 cup
Carrot (diced)3 sprigs
Thyme (fresh)2 cups
White Wine (dry)1 cup
Chicken Stock2 small
Onion (diced)1 small
Fennel (bulb, trimmed and diced)Directions:
1
Prepare the garlic broth, then reserve
2
Heat the 1 1/2 tablespoons of oil in a medium skillet over medium heat
3
Add the shallots and the diced asparagus
4
Season with salt and pepper and cook, stirring occasionally, until the asparagus is tender, about 10 minutes
5
Set aside to cool
6
Lay a butterflied rouget skin side-down on a clean surface
7
Spread a thin layer of the asparagus and shallot mixture over the exposed fish flesh
8
Fold the fish around the filling so it resumes its natural shape
9
Using butchers twine, tie the stuffed rouget at 1-inch intervals running from head to tail
10
Stuff and tie the remaining rouget
11
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat
12
Season the rouget with salt and pepper
13
Add the fish to the pan and saute until the fish is opaque and flaky, about 3 minutes per side
14
Meanwhile, combine the Garlic Broth and wild asparagus in a small skillet (add a little water if the broth does not almost cover the asparagus)
15
Bring the broth to a simmer over medium heat, gently poaching the asparagus until just tender, about 2 to 3 minutes
16
To serve, ladle Garlic Broth into 6 shallow bowls
17
Place a rouget in each bowl then garnish with poached asparagus
18
Heat 2 tablespoons olive oil in a medium saucepan over medium heat
19
Add the fish heads and bones and cook, stirring occasionally until the flesh is opaque and the bones softened, about 15 minutes
20
Transfer the head and bones to a bowl and reserve
21
Add the remaining 2 tablespoons olive oil to the pan
22
Add the onion, celery, carrot, leek, shallot, and garlic whites
23
Cook, still over medium heat, stirring occasionally, until the vegetables soften, 10 to 15 minutes
24
Add the tomatoes, saffron, thyme, and bay leaves
25
Cook, continuing to stir from time to time, until the tomato juices are released and begin to concentrate, about 10 to 15 minutes more
26
Add the wine and bring to a simmer
27
Give the stock base another stir and add the reserved fish bones and heads, the Fish Fumet, and the chicken stock
28
Bring the broth to a simmer
29
Simmer the broth over medium heat, skimming occasionally until the broth is flavorful about 20 minutes
30
Line a fine sieve with cheesecloth
31
Set the strainer over a pot
32
Ladle the broth through the strainer
33
Return the broth to the stove
34
Add the garlic greens and simmer gently until reduced by about one quarter, 15 minutes or so
35
Once again strain the broth through a fine sieve lined with cheesecloth
36
Chill the broth then keep refrigerated until ready to use
37
Put the bones, onions, fennel, leek, celery, garlic, thyme, bay leaves, peppercorns, star anise, and wine in a large pot
38
Add water to cover and slowly bring to a simmer over medium heat
39
Reduce the heat to medium-low and continue to cook at the gentlest simmer, skimming occasionally but not stirring, until fragrant, about 20 minutes
40
Line a fine sieve with cheesecloth
41
Set the sieve over a pan or bowl and ladle the fumet through the sieve, taking care not to disturb the bones and vegetables at the bottom of the pot
42
Refrigerate or freeze until ready to use
43
Cook's Note: Use bones from lean white fish like snapper or bass
44
Bones from dark fleshed and oily fish (mackerel, tuna, salmon) are too strong tasting for fumet