Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes

Name: Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 3 Tbsps butter; 227 grams boneless and skinless fillet of salmon, tuna, halibut, grouper, red snapper, sturgeon, sea bass, or albacore, no thicker than 1/4 inch; 237 milliliters finely chopped celery; 237 milliliters dry white wine; 2 kgs fish carcasses; 12 sprigs fresh cilantro; 57 grams fresh ginger, peeled, finely chopped; 2 sprigs fresh parsley; 1 sprig fresh tarragon or chervil, or 1/2 teaspoon dried leaves; 1 sprig fresh thyme or 1/2 teaspoon dried leaves; 3 cloves garlic, finely chopped; 237 milliliters finely chopped onion; 1 teaspoons salt; 4 servings Salt; 158 milliliters chopped tomatoes; 1 gallon water

Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes might be just the main course you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 712 calories, 116g of protein, and 18g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of thyme, bay leaves, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat the oven to 350 degrees F. or preheat the broiler.

Equipment you will use

Oven

Pound the fish slices until they are evenly 1/8-inch thick.

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Fish

Put 4 heat resistant plates in the oven or under the broiler until hot.

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Oven

Remove and brush each 1 with 1/2 teaspoon of the butter.

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Butter

Season the paillards of fish with salt and pepper and put 1 on each plate.

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Salt And Pepper

Fish

Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes.

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Fish Stock

Tomato

Garlic

Ginger

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Frying Pan

Whisk the remaining butter into the sauce and pour it over the fish.

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Butter

Sauce

Fish

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Whisk

By the time you garnish the plates with the cilantro, the fish will be done.

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Cilantro

Fish

Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone.

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Water

Fish

Put the celery, onion, herbs, and salt in a pot.

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Celery

Herbs

Onion

Salt

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Pot

Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.

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Water

Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes.

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Vegetable

Herbs

Water

Fish

Add the wine, and simmer for another 10 minutes.

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Wine

Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer.

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Stock

Fish

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Sieve

Ladle

Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed.

Ingredients you will need

Stock

Equipment you will use

Sieve