Recipe Cuisine: American

Recipe Category: Entrées

Yield: 4 Servings

Prep Time = 0:00Cook Time = 0:00Total Time = 0:00

Ingredients:

• 5 oz Vermouth Extra Dry
• 2 oz Gin
• 2 oz tomato juice
• 3 oz fish stock
• 4 basa fillets (6-7 ounces each)
• 1 fennel bulb cut into 12 wedges
• 3 chopped tomatoes
• 1 bunch of chopped chives
• 3 yukon gold potatoes
• 3 medium bunches of bok choy
• 5 sliced garlic cloves
• 1 chopped red onion
• 5 oz olive oil
• 1/2 pint quartered cherry tomatoes
• 1/4 oz sugar
• 1/4 oz chili flakes
• 3 oz flour
• 4 oz julienned sundried tomatoes
• salt and pepper

Instructions:

• Season the basa with salt and pepper, trim into even pieces and dust with flour. Sear them on the grill with olive oil.
• In a frying pan, heat the olive oil and sweat the garlic, chili flakes and onions. Add the vermouth and reduce.
• Place the grilled fillets and the fennel in a pan and add the chopped tomatoes, tomato juice and fish stock.
• Braise the fish and fennel, and add cherry tomatoes and sugar; salt and pepper to taste.
• Roast the potatoes with the skin on.
• Peel and mash the potatoes with a fork.
• Marinate the sundried tomatoes in gin for an hour.
• In a pan, heat the olive oil and sautee the marinated sundried tomatoes for a few seconds. Add the potatoes and chives and mix gently to combine.
• Make four individual potato patties and sear them on the grill.
• Cut and remove the bottom of the bok choy and separate the leaves. Saute with olive oil, salt and pepper.
• Place the sauteed bok choy in the middle of the plate (3 leaves per plate).
• Arrange the fish on top and then layer with the potato and fennel.
• Drizzle with sauce and garnish with chives.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

This recipe provided to you by:

www.cruisingearth.com