Pan-Seared Fish Fillet

Name: Pan-Seared Fish Fillet
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 servings
Cuisine: French
Ingredients: 2 piece Red Mullet fish fillets; 1 tsp. Etrog citron; 0.5 tsp. Buddha's hand; 1 tbsp. Olive oil; 0.25 tsp. Lime zest; 1 tsp. Sea parsley; 1 tsp. Seaweed; 2 tbsp. Sauce: liver and fish head of re mullet , fennel, onion, garlic, ginger, lemon grass, tomatoes

Chef Daniel Baratier

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This Pan -Seared Fish Fillet is tender with a super crispy skin. French chef, Daniel Baratier, shows you exactly how to make a restaurant-quality dinner in just 30 minutes or less.

Recipe

PRE TIME: 25 min

COOKING TIME: 5 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

2 piece Red Mullet fish fillets
1 tsp. Etrog citron
0.5 tsp. Buddha's hand
1 tbsp. Olive oil
0.25 tsp. Lime zest
1 tsp. Sea parsley
1 tsp. Seaweed
2 tbsp. Sauce: liver and fish head of re mullet , fennel, onion, garlic, ginger, lemon grass, tomatoes

Directions:

Step 1

Wash the fillet, then pat it really dry with paper towels. The drying part is critical, otherwise the skin won’t crisp. When the skillet is cold, carefully add just enough olive oil to evenly coat the skillet. add a piece of parchment paper on the bottom of the pan, and then quickly add the fish, skin side down.

Step 1-1

Let the fish cook without messing with it too much until you can see a golden brown color on the edge of the skin and the edges of the fish flesh become opaque, 3 to 4 minutes. Remove from the heat and let it cook through on the pan slowly. Season the fish with some salt.

Step 2

Cut the citron fruit into quarters. Take a quarter and thinly slice it.

Step 3

Take a tip of buddha's hand off and thinly slice it.

Step 4

In a heated pot, add fish head of re mullet , fennel, onion, garlic, ginger, lemon grass, and tomatoes. Cook until boiling and add fish liver to finish cooking. Use a hand mixer to blend it until smooth.

Step 5