On the 9th Day of Cooking Christmas, we give to you another of two-star Michelin Chef Gérard Pangaud’s recipes – this time for a great main dish!
ROCKFISH WITH MUSHROOMS AND TOMATOES
Olive oil, salt and pepper
4 pieces rockfish, 4 to 6 ounces
Ingredients for the sauce:
2 shallots, chopped
4 ounces mushrooms, washed and chopped
2 large tomatoes, chopped
2 cups fish stock
1 cup white wine
Oregano (fresh or dry)
3 ounces butter
Preparation of tomatoes and mushrooms
2 green tomatoes, peeled* and seeded
2 red tomatoes, peeled and seeded
8 large mushrooms, washed and sliced
2 tbsp white wine
Preparation of tomato compote
1 shallots, copped
3 ounces tomatoes, chopped
1 garlic clove, crushed
Preparation of the sauce: In a saucepan, sweat the shallots with olive oil for few minutes. Add the mushrooms and tomatoes, and sweat 5 more minutes. Add the parsley, oregano, white wine and fish stock. Cook on medium-low heat for 30 minutes.
Reduce so that 1/4 of the liquid remains. Strain and preserve liquid.
Preparation of tomato and mushroom garnish: Cut tomatoes in long pieces 1/3” wide. Sauté the mushrooms in olive oil for 2 minutes without coloration, add the white wine and reduce it till dry. These will serve as a bed for the fish.
Preparation of the tomato compote: Sweat the shallot, then add the chopped tomatoes, a clove of garlic, oregano leaves and cook for 15 to 20 minutes.
Preheat the oven at 350 degrees
Cut the olives in two, heat the tomato compote.
To cook the fish: Brush the fish with olive oil and add salt and pepper.
Sauté two minutes on each side, then cover with the tomato compote and finish cooking in the oven for 4 to 6 minutes depending on the thickness.
To finish: Heat the sauce base, and add slowly the butter.
Sauté the sliced tomatoes and mushrooms in olive oil.
Put them on a plate, put the fish on top, put the olives all over the plate and zest the lime on top.
Put the sauce around.
*How to peel a tomato? Check out these three methods. Chef Pangaud prefers the Poaching Method.