CookEat Recipe
Bluefish Norwegienne
A piece of bluefish cooked with white wine and demi-glace, finished with horseradish, capers and anchovies and served with heart-shaped croutons.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Use one contiguous fresh skin-on boneless centre piece of bluefish weighing three pounds before trimming. Neatly trim that same piece, checking for any remaining pin bones, and keep it cold until needed.
Step 2
Measure two gills of finished demi-glace, then loosen this measured portion with a little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring this diluted portion to a full rolling boil while stirring and verify 165°F before use.
Step 3
Place the fish in a large hob- and oven-safe frying pan with the half gill white wine, the diluted measured demi-glace, juice of a quarter lemon, one ounce butter, half a teaspoon salt and one saltspoon cayenne. Butter a piece of oven-safe food-contact parchment with additional butter and cover the fish closely. Bring the pan liquid to a boil on the hob and boil for five minutes.
Step 4
Transfer the paper-covered pan to the 350°F oven. Cook for about twenty-five minutes, continuing as needed until the thickest centre of the fish reaches 70°C. Lift the same whole piece onto a warm serving dish and keep it hot while finishing the sauce. Remove and discard the paper.
Step 5
Strain the actual pan sauce through clean cheesecloth into a saucepan and boil it for five minutes. Freshly grate the horseradish, drain the capers, and drain four whole cooked ready-to-eat anchovies packed in olive oil, cutting the anchovy bodies into small pieces. Freshly chop the parsley.
Step 6
Add the tablespoon grated horseradish, two tablespoons drained capers, the four chopped anchovies and half a teaspoon chopped parsley to the strained sauce. Mix well and boil for three minutes.
Step 7
Pour this sauce over the fish. Arrange six freshly finished golden heart-shaped bread croutons around it and serve promptly.
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