CookEat Recipe
Kingfish with Fine Herbs
Opened Northern kingfish lightly coated with milk and flour, sauteed in butter and finished in the oven, with a lemon, parsley, chive and chervil pan finish.
Method
Steps
Step 1
Choose two very fresh food-purpose Northern kingfish (Menticirrhus saxatilis) and keep chilled until preparation. Draw them, remove their heads, split them open and remove the spinal bones, keeping the two flesh sides joined by the skin. Check carefully for remaining bones.
Step 2
Season both fish all over with a total of one teaspoon of salt and half a teaspoon of ground white pepper. Lightly wet them with one tablespoon of milk, then gently roll in plain flour for a light coating and shake off loose excess. Cook promptly and discard any unused coating ingredients that have contacted raw fish.
Step 3
Preheat a conventional oven to 200°C. Use a large frying pan suitable for both hob and oven, with room for both opened fish. Heat one tablespoon of butter over controlled medium heat without smoking. Add the fish cut side down and fry for about six minutes, lowering the heat if the butter browns too quickly.
Step 4
Turn the fish carefully with a skimmer or fish slice and put the same pan in the oven, uncovered. Bake for about six minutes, extending the cooking as needed until the thickest flesh of each fish reaches at least 70°C and remains at that temperature for two minutes. Check each fish with a clean thin-tip thermometer.
Step 5
Remove the fish and arrange them on a warmed dish, keeping the cooking butter and juices in the pan.
Step 6
Add half a teaspoon of chopped parsley, half a teaspoon of chopped chives and one saltspoon of chopped chervil to the hot pan. Mix lightly, then squeeze in the juice of half a sound lemon, keeping out the seeds. Pour this herb and lemon pan finish over the fish and serve immediately.
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