John Myers
Ingredients for 3 servings:
- 600 g fish fillet(s) (catfish fillet), flat pieces
- 200 g sugar snap peas
- 100 g mushrooms, brown, small, firm heads
- 100 g arugula
- 9 cherry tomatoes
- Salt and pepper, black, freshly ground
- olive oil
- Clarified butter
- Flour
- Aceto balsamico, (Crema di Aceto Balsamic vinegar)
- Lemon(s), the juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
delicate fish plate complemented with cherry tomatoes and balsamic vinegar
Wash and string the snow peas, wash, trim, and spin dry the arugula. Wipe the mushrooms dry with a mushroom brush or paper towel, trim, and halve them. Wash, dry, and halve the tomatoes. Reduce the balsamic glaze by boiling. Sauté the mushrooms in olive oil and, just before the end of the cooking time, add the tomatoes (skin-side down). Immediately reduce the heat so the tomatoes just “melt,” and season with salt and pepper. Meanwhile, cook the snow peas in butter until al dente and lightly pepper. Lightly flour the prepared fish (clean, acidify, and salt), if desired, and fry in a pan for 2 minutes on each side in a mixture of olive oil and butter until crispy. Place a bed of arugula and snow peas on each plate and place the fried fish fillets in the center. Decorate the mushrooms and tomatoes around the fillets. Top with a few drizzles of balsamic glaze (a balsamic vinegar reduction) and serve. Serve with ciabatta. Serve in smaller quantities as an appetizer.
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