Black Cod in Escabèche
(Laurence Hauben, local chef and seafood enthusiast)
Escabèche is a traditional Provençal vinegar-based sauce, perfect for rich, oily fish. The fish is just seared, and the vinegar in the sauce gently finishes the cooking process.
Ingredients
- 6 filet of black cod, about 5 ounces each
- 6 firm-ripe tomatoes
- 8 black Niçoise olives
- 2 white onions
- 2 garlic cloves
- 10 basil leaves
- 4 Tbs. extra virgin olive oil
- 4 Tbs. Sherry vinegar
- Salt
- Pepper
- 1 sprig fresh thyme
- 1 bay leaf
Fish Rub
- Grapeseed oil
- Salt
- Pepper
- Herbs de Provence mix
- 2 Tbs. Wondra flour
Preparation
Blanch the tomatoes. Peel and quarter the tomatoes, and cut them into strips. Peel and slice the onions in 1 mil rings on a mandolin. Peel and cut the garlic in thin strips. Pit and halve the olives.
Heat 4 Tbs. olive oil in a sauté pan. Add the onions. Sweat them for 2 minutes. Add the garlic, and sauté for another 3 minutes, stirring with a wooden spoon. Turn heat to low. Add the tomatoes, salt, pepper, thyme, bay leaf. Add the vinegar, and simmer for 10 minutes. Turn off heat and add the pitted olives. This sauce can be made in advance.
Cut the basil leaves into strips (chiffonade.)
Make a rub with salt, pepper, Wondra flour, and herbes de Provence. Coat the fish with this rub. Heat up 1 Tbs. grapeseed oil in a heavy skillet. Sear the fish for 2 minutes on each side. Remove fish from heat. Pour the escabèche sauce on the hot fish. Sprinkle with basil. Can be served warm or cold.
