November 16, 2011

Spicy clarified Butter Poached Seabass coated in Rapeseed with Caramelised Radicchio and Orange "Huileyon"

For several months I have been planning to unite rapeseed oil and rapeseeds in one dish. If I am not wrong, I had the first idea somewhen in spring and wanted to combine it with tiny red radishes, but then I did not find the opportunity to do so. However, today the roasted rapesseeds turned to be one of the main ingredient in this fish dish, after all that beautiful piece of seabass is coated with it. The actual plan was to serve it among an orange beurre blanc, well orange, because I served caramlised radicchio with it, that is just great in combination with citrus fruits. So a simple and light starter was born, however if you want to turn it into a main, serve fennel or salsify puree among it. Instead the beurre blanc I decided to make a "huileyon" that is actually a sauce Hollandaise, but prepared with oil instead of clarified butter. The idea was born in the mind of a friend, who has a gorgeous blog in Hungarian, and some time ago has also started to post in English. Go check out his truly amazing dishes! Ah and the fish in my dish was poached in clarified butter infused with cardamom, sichuan pepper, star anise and some mace.

2 tablespoons dry white wine
2 tablespoons fresh orange juice
2 egg yolks

zest of 1/2 an orange
70-90 ml rapeseed oil
salt, pepper

In a heavy bottomed saucepan bring white wine to the boil and reduce until there is only about 1/3 left. Remove from the heat and let it cool. Stir in egg yolks and orange juice and beat it over simmering water until pale and creamy. Remove it from the heat and whisk in rapeseed oil, only adding a little at once. Season with salt, pepper, orange juice and stir in orange zest.


Rosa's Yummy Yums said...

Just amazing!



Eline said...

I have never eaten rapeseeds and do not know where to buy them. They look nice! Are they not overwhelming in taste on the mild seabass?

chriesi said...

Thank you Rosa!

@Eline: I've found them in farmer's shop, but rape seems anyway to be popular in Switzerland, don't know how that is in Austria. Well, the seeds did not bother at all, at least according to my taste, however I think next time I am gonna ground the roasted seeds, because that way the coating will look better and smoother. Though then the crunchy effect is gone, so I rather mix ground seeds with whole ones.

Eline said...

rapeseedoil is very popular - in summertime there are a lot of yellow fields throughout the country. But I have never eaten or seen the seeds.

chriesi said...

If you like, I can send you some. :)

Related Posts with Thumbnails