Wednesday, 24 August 2016

JAPUTA - Poached whole on the bone

JAPUTA (Palometa negra) RAY's BREAM


Ingredients

One whole Ray's bream, cleaned 
Sprig of fresh thyme
Two cloves of garlic
2 shallots or one small onion chopped
2 celery stalks, chopped
1 glass white wine and equal quantity of water
Half teaspoon fennel seeds
Lemon peel
Splash of Anis Secco (Pastis/Ricard/Pernod)

Method

After a determined effort to descale this fish, weighing just over 1kg, I seasoned the fish, inside and out with salt and freshly ground pepper and stuffed the belly with .
a sprig of fresh thyme and garlic and put to one side. 

Use a large saute pan with a lid. Gently fry the chopped onion in just enough olive oil to soften, add the chopped celery and fennel seeds and continue frying gently for a few minutes add the wine and water and simmer gently for a few minutes.

Make deep slashes on either side of the fish and insert slivers of lemon peel into the slashes. I used preserved lemons . : Place the whole fish in the poaching liquid, add a splash of Anis if you like the flavour, put on the lid and poach gently for 30 minutes.

John Austin
Santa Pola, Spain 
August 2015

No comments:

Post a comment