Brochette of yellowtail kingfish with artichokes barigoule

Brochette of yellowtail kingfish with artichokes barigoule

By
From
Becasse
Serves
6
Photographer
Steve Brown

Prepare the artichokes according to the Artichoke barigoule method, substituting a bunch of baby carrots for the 1 in the recipe.

Ingredients

Quantity Ingredient
1 x 600g yellowtail kingfish fillet
30ml non-scented cooking oil
80g unsalted butter
1 lemon, juiced
12 Artichokes or asparagus barigoule
1/4 cup flat-leaf parsley leaves, finely shredded to a chiffonade
salt
freshly ground pepper

Method

  1. To prepare the yellowtail kingfish:

    Remove the pin bones and use a very sharp knife slice the fillet into 6 x 100 g neat rectangular portions. Score each portion crosswise through the skin, about two-thirds of the way through the flesh, so that it resembles brochette. Season with salt and pepper.
  2. Preheat your oven to 180°C. Heat a large ovenproof frying pan over a high heat, until almost smoking. Add the oil, then the fish pieces, skin side down. Fry for about 3 minutes, or until the skin is crisp and golden. Transfer the pan to the oven and cook for 2 minutes.
  3. Return the pan to the stove, add the butter to the pan and heat to a nut-brown foam. Add the lemon juice and turn the fish pieces over for a few seconds so that the pan juices are absorbed into the scored flesh – the fish should be cooked medium-rare. Remove from the pan and leave to rest in a warm place for a minute.
  4. To serve:

    Cut the artichokes in half lengthwise and warm through gently in the barigoule liquor. Add the parsley and toss together well. Place 4 artichoke halves in each warm serving bowl, top with a fish brochette and serve immediately.
Tags:
restaurant
Becasse
Justin
North
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