Recipess

PRINT Print
x

Share

Aug 15, 2012
Add to Bookmark


Pescado Al Fresco

By: Bigby's Restaurant


Pescado Al Fresco

Tender pieces of cream dory fillet made more flavorful after being generously drizzled with onion jus.

Serves 4

 

For the pesto
50 grams fresh basil leaves
1 cup olive oil
1 tablespoon plus 1 teaspoon grated Parmesan cheese
6 cloves garlic, peeled
1 to 2 tablespoons walnuts
1/2 teaspoon salt
1/2 teaspoon white pepper

For the fish
600 grams cream dory fillet
salt and pepper, to taste
500 grams potatoes
1/2 cup all-purpose flour
1/4 cup oil
1 to 2 teaspoons pesto

For the onion jus
1 teaspoon oil
450 grams white onions, sliced
4 cups chicken stock

For the shoestring potatoes
1/4 cup oil
500 grams potatoes, cut into very thin strips

 

1  Make the pesto: Blend basil, olive oil, Parmesan cheese, garlic, walnuts, salt,  and pepper in a food processor until smooth.

Prepare the fish: Wash and cut cream dory into 50-gram pieces. Season with salt and pepper.

Lightly dredge fish in flour.

4  Heat oil in a nonstick sauté pan and cook fish until golden brown.

5  Top each fish with pesto.

Make the onion jus: Heat oil in a saucepan and saute onions over medium heat until translucent and caramelized.

7  Pour in chicken stock and simmer for 10 minutes.

8  Make the shoestring potatoes: Heat oil in a pan and fry potatoes until golden.

To assemble, top fish with a mound of crispy shoestring potatoes and ladle about 1/4 cup onion jus around.

 

Recipe courtesy of Bigby's Restaurant and Cafe




You may also like these recipes


PRINT Print
x

Share


COMMENTS
Username
Email Address
Website
Comment
 
 
NOTE: Yummy.ph is a CLEAN ZONE. Editors reserve the right to delete obscene comments.
Filter comments by:
  • Be the first one to comment...
Filter comments by:
 

Poll

What is your version of comfort food?




VIEW RESULT»
PREVIOUS POLLS
YUMMY'S AUGUST 2014 Issue

Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!