Bass with Confit Tomatoes
recipe comes from Chef Ciaran Hickey
who is based in Istanbul, Turkey (see his
biography) and has been provided by the Global
x 6oz (180 g) Sea Bass Fillets
8 ea Tomatoes (Peeled)
12 ea Crawfish Tails
16 ea Basil Leaves
40 ea Cherry Tomatoes
1 ltr (1 pt) Fish Stock
12 cl (4 oz) White Wine
2 ea. Chopped Shallots
180 g (6 oz) Butter
12 cl (4 oz) Cream
the Sea Bass and sauté in a hot skillet and finish
the cooking process in the oven.
the tomatoes in to quarters, remove the core, seeds
and dice(1cm 1/4inch), half the cherry tomatoes. Sauté
the tomatoes with olive oil and the whole basil leaves.
a separate pan sweat the shallots, add the fish stock
and reduce by half, then add the white wine and again
reduce by half.
next step is to add the cream reduce and then begin
to incorporate the butter and finish with chopped
season and sear the crawfish tails.
with lemon wafer.
the lemon wafer thin, place in a bowl and cover with
boiling simple syrup and refrigerate for 24 hours.
the lemon slices, shake free excess syrup and lay
on a silver plate (or baking parchment and leave in
a warm oven (190°F) for 24 hours