Recipe From Bosmans
Serves 2
Ingredients
200 g fresh angel fish fillets
4 prawns
1 white onion
1 clove garlic
1 sprig of thyme
1 sprig of rosemary
Olive oil
1 zucchini
1 red pepper
1 yellow pepper
4 cocktail tomatoes
2 large tomatoes
1 litre fish stock
½ a bunch of celery
500 ml balsamic vinegar
Salt & pepper
Fresh herbs
1 tblsp caper berries
1 tblsp Maizena corn flour
½ a baguette (2 slices)
Method
Stock
Chop the onions, garlic, celery, two large tomatoes and half of the peppers into rough pieces. Heat the olive oil in a pot and sauté the garlic, onions, celery and peppers for 2½ minutes. Add the fish stock and allow it to simmer for 2½ hours. Add the rosemary and thyme at the end so as to infuse their flavours into the stock (do not boil). Strain the mixture through a sieve and thicken it with a little corn starch and olive oil. Leave it to simmer lightly for another ten minutes in order to “cook out” the starch flavour.
Vegetables
Wash the rest of the vegetables (zucchini, peppers and tomatoes) and cut the cocktail tomatoes in half. Peel the peppers and chop them into cubes. Cut the zucchini into squares or triangles. Heat olive oil in a pan and sauté the peppers on low heat until they are half cooked. Add the zucchinis and caper berries. When cooked (golden brown), the bell pepper should also be soft. Add the tomatoes and give the mixture a quick stir. The tomatoes should be heated, but not too soft. Season the vegetables with salt and pepper. Place them on paper towel, add some freshly chopped herbs and keep warm.
Balsamic Reduction
Pour the balsamic vinegar into a large pot and reduce it to a sticky reduction.
Fish & Prawns
Heat a non stick pan with sunflower oil. Place the fish medallions in the pan, skin side down, and fry until golden brown on one side. Place the pan in a pre-heated oven at 160 °C for three minutes. Remove the pan from the oven, turn the fish over and add the four prawns and fry together until it is cooked to your preference.
Baguettes
Cut two baguette slices and grill them in a non stick pan until they are lightly browned. Remove them from the pan and keep them aside for later.
Plating
Place the vegetables in the centre of a deep bowl with the fish and prawns on top. Gently drizzle the vegetable broth and balsamic reduction around it. Garnish with herbs and a splash of olive oil and serve with toasted baguette slices.
Tip
Should you prefer to keep the skin on the angel fish, ensure that you pan fry the skin so that it is crispy. You are also welcome to replace the angel fish with any other fish of your choice.
