Tuesday, October 13, 2009

Steamed fish over petits pois bonne femme

I have unashamedly pinched this from Gordon Ramsey's show, "The F-Word". However because i have a terrible memory, I am sure I have done something differently. I will be doing this dish for a champagne dinner in a couple of weeks, and thought it a good idea to try it out. Also it was Madame's birthday and we ALWAYS have champagne. So the stars were aligned.

First a quick trip to Rex's Seafood Market (Lovers' Lane in Dallas) to check out the fish. I ended up with red snapper (gulf, wild) the other choice was striped bass (California/farmed). In retrospect I should have chosen the striped bass.

2 fillets (red snapper) with the skin on
24 basil leaves
1T Extra virgin olive oil
salt/pepper to taste
2T pure olive oil (not extra virgin) - you could use another vegetable oil if you prefer
5 oz frozen pearl onions
3 oz guanciale or pancetta
5 oz frozen petits pois

Score the skin side of the fish - cutting just through the skin, but not into the flesh. Oil 2 pieces of cling wrap (each big enough to enclose one fillet) lightly with the extra virgin olive oil. Lay 12 basil leaves onto each oiled piece of cling wrap. Salt, pepper and oil the skin side of the fish and lay skin side down on the basil. Salt and pepper the other side of each piece. Wrap the fish tightly in the cling wrap.

Bring a large pot of water almost to the boil. Slip the wrapped fish into the water and hold at a simmer for 8-10 minutes depending on the thickness of the fish.

Meanwhile, heat the pure olive oil until almost smoking and toss in the pearl onions. saute on high heat for about 7 minutes - until the onions are sklightly browned. Add the chopped guanciale and cook until the guanciale has become slightly crispy. Add the pease and toss quickly until the peas have warmed through.

Serve the fish skin side up on a mound of the peas/onions/guanciale. A bottle pf Perrier Jouet seemd to help too!

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