browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Poisson Damase

Posted by on May 23, 2013
Poisson Damase

Poisson Damase

The ocean calls out to me again with a recipe dedicated to my grandfather. A fine French chef in his own right that adored the gifts of the sea. Succulent and savory, I know you would approve. This one is for you Pépère…..

The Recipe!

One fillet (appx. 3/4 lb) of a thick cut fish such as  hake, cod or sea bass.
1 cup of diced shallots
1 cup of diced sweet orange pepper
6 key limes or two regular limes
Butter
Extra virgin olive oil
1/2 cup of dry French white wine such as Sauvignon blanc, Pinot gris or Chardonnay.
Sea salt
Fresh ground pepper

 

Poisson Damase

Poisson Damase

La Methode;
Pre-heat oven to 250 and put a large oven proof platter in it to warm.

Heat 1 1/2 tablespoons of butter and 1 1/2 of oil in a medium to large sauté pan over a low to medium fire. Add shallots and sweet pepper wit a pinch of salt and pepper. Sauté until golden brown, stirring frequently and remove from fire.

In a large blue steel (such as De Buyer) or stainless steel fry pan, melt 1 1/2 tablespoons of butter and add 1 1/2 tablespoons of olive oil over a low to medium heat. Season fish with salt and pepper on both sides. Sauté fish on one side for 4 minutes, turn and sauté another 4 minutes, or until fish flakes easily. Transfer to warming platter carefully and cook remainder of fillets, adding butter and oil each time.
When done coking all of the fish, squeeze the juice of the limes into the pan and add the wine. Increase heat to medium and deglaze the pan by scrapping up the bottom of the pan with a wooden spatula, stirring as you go. Reduce the liquid by 1/4 and add  1 1/2 tablespoons of butter. Reduce heat to low and add the shallot and peppers. Stir well and top each fillet in individual serving plates with mixture. Garnish with slices of lime. Serve with a mixed green salad topped with Roquefort cheese and truffle oil.

Poisson Damase

Poisson Damase

Comments are closed.