Sea Bream Fillet with Zucchini Flakes on Marinated Vegetables

Summary

Ingredients

• 2 small fish (s), sea bream or 4 skinless fillets
• sea-salt
• some olive oil
• 12 shallot (s)
• 0.5 ½ bell pepper (s), red, pitted and peeled
• 0.5 ½ bell pepper (s), yellow, pitted and peeled
• 0.5 ½ bell pepper (s), green, pitted and peeled
• 1 small carrot (s), peeled and cut into lozenges
• 1 stick (s) celery
• 50 ml olive oil
• 2 anchovy fillet (s)
• 0.25 ¼ chilli pepper (s), pitted and finely chopped
• 1 sprig lemon thyme
• 1 bay leaf, fresh
• 8 threads saffron
• 10 pepper berries, pink, pink
• 300 ml vegetable stock
• 2 tablespoon vinegar, homemade vanilla vinegar
• 2 teaspoons lemon (n) jam *
• 1 pinch (s) sugar
• 2 small zucchini
• Lemon (s) jam: *
• 2 lemon (s), preferably organic
• 20 g sea salt, coarse
• 20 g suar
• 1 teaspoon honey
• 1 clove (s)
• 8 grains coriander
• 0.5 ½ vanilla pod (s), the pulp

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Instructions

1. Lemon confit:
2. Wash the lemons with hot water, then cut them into very thin slices with a sharp knife, possibly use a slicer. Remove the stones from the lemon slices, mix the slices with the other ingredients in a small saucepan. Cover and heat the lemon mixture over a very low heat until a brew has formed. Now take out the clove and puree the mixture with a hand blender. Set aside until further use.
3. Vegetable side dish:
4. First prepare the vegetables as they should marinate for about 6 hours. Peel the shallots, cut off some of the root stalk, but the shallots should still hang together. Cut the peppers first into strips, then into diamonds. First cut the carrot into slices, then also into diamonds. Wash the celery and pull the strings.
5. Bring a small saucepan of salted water to a boil. Blanch the shallots in it for approx. 4 minutes, lift them out and soak in ice water.
6. Now blanch the carrots in the stock for 2 minutes, then add the celery and blanch for another 2 minutes. Lift everything out of the brew and quench in ice water. Keep the brew. Heat the olive oil in a pan, melt the anchovy fillets in it, add the garlic with the chilli and sweat, add the thyme, bay leaf, peppercorns and saffron and pour on the vegetable stock. Season with vinegar and lemon confit, salt and pepper and bring to the boil. Put in the shallots and carrots and cook to the point, then add the remaining vegetables and cook until all the vegetables are cooked but still bite. Cool in the marinade and let it steep.
7. Fish fillets:
8. First cut off the back and pelvic fins of the sea bream with scissors. With a fish scaler or the back of a heavy knife, scale the fish from the tail towards the head under running water. To fillet, cut off the head first. Now use a sharp knife to cut out the fillets from head to tail along the middle bone. Always cut along the bone. To peel the fillets, place the knife between the fish skin and the fish meat and make a cut so that you can grip the skin with your fingers. Now pull the skin back and forth along the knife edge. Rinse the fillets and use fish tongs to remove any remaining bones.
9. Cut the zucchini into thin slices, add a little salt and leave to stand for approx. 3 minutes. Then dab off the escaping water with a paper towel. Place the zucchini slices on top of the sea bream fillets.
10. Brush a baking sheet with olive oil and sprinkle with sea salt. Place the fish fillets on the sea salt and cook the fish for 30 - 40 minutes at 80 ° in the oven.
11. Reheat the vegetables in the marinade.
12. Presentation:
13. Lift the vegetables out of the marinade with a skimmer and place them in the center of the preheated plate as a base. Put the fish fillet on top. Garnish with a sprig of chervil and some edible flowers.

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