Seared Fillet Of Seabass With Tomato And Onion Confit And Sherry Vinegar Nage Infused With Tarragon Recipes

Steps:

• Confit tomato: Skin the tomatoes, cut each into 4 quarters and de-seed. Place the tomatoes on a baking sheet, sprinkle with olive oil and a few grains of rock salt. Place in a preheated 180 degree oven for 2 hours. Remove from oven and reserve.
• Truffle juice: In a small pot combine chicken stock, truffles and truffle juice. Cook until reduced by 1/3. Remove from heat. Whip in 1/2 of the butter, and add 1 teaspoon extra virgin olive oil. Reserve in a warm place.
• Fried basil: In a pan heat 2 cups of frying oil to 320 degrees. Fry basil quickly so it is crisp. Remove and reserve.
• Cooking the onaga: Cut onaga fillet in 6, (6-ounce) portions. Slice the skin side with a knife, just deep enough to score the skin. In a very hot pan place 1/2 cup olive oil. When the oil is hot, add the Onaga fillets, skin side down, and half of the butter. Cook the fillets to 80 percent doneness on the skin side. Baste often the exposed side. Do not overcook, but the skin side should appear caramelized, while the other side is still pink and moist. Set aside on a rack, skin side up and keep warm. Plating: On each plate, 3 segments of tomato, brushed with extra virgin olive oil, 3 basil leaves, 1 onaga fillet and hot truffle oil all around.

Steps:

• Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
• Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
• Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.