Kumu with Lemongrass Sauce
The sweetness of the fish and tanginess of the lemongrass combine beautifully in this delicate dish.
Yield: serves 4
- 1 small carrot
- 1⁄2 small red pepper
- 1 stalk celery
- 1⁄2 cup <a href="http://www.saveur.com/article/recipes/homemade-fish-stock">Fish Stock</a>
- 1 tsp. minced shallot
- 1 tsp. ginger, peeled and minced
- 1 tsp. minced inner stalk of lemongrass
- 4 tbsp. butter
- 1⁄2 tsp. chopped tarragon
- Salt and freshly ground black pepper
- 8 (3-oz.) kumu or red mullet filets
- 1 tbsp. peanut oil
- 4 sprigs chervil
- Peel carrot, pepper and celery, then cut into 1⁄8" cubes.
- Place carrots, peppers, celery, fish stock, shallots, ginger, and lemongrass in a saucepan and bring to a boil over medium-high heat. Lower heat and simmer until reduced by half. Whisk in butter and tarragon. Season to taste with salt and pepper. Cover and keep warm.
- Lightly score skin sides of fish filets with a sharp knife. Season both sides of fish. Heat peanut oil in a large frying pan over medium-high heat until it just begins to smoke. Fry fish flesh side down for 1 minute, then turn and cook the other side for 2 minutes or until just firm.
- Spoon sauce onto four plates and arrange fish on top. Garnish with chervil.