This method of poaching in herb flavoured oil ensures the fish is cooked well and ensures it remains firm and moist. Once you start poaching with oil, it is very difficult to cook fish any other way.
This recipe will serve 4
For the sauce;
8 fresh ripe tomatoes
2 tablespoons of extra virgin olive oil
1 teaspoon of aged balsamic vinegar
Sea salt and freshly ground black pepper for seasoning
Herb Scented Oil
4 thick turbot fillets (or any other firm fish such as hake or cod)
3 large banana shallots, very finely chopped
2 medium lemons, finely chopped
1 sprig of rosemary
1 sprig of thyme
1 bay leaf
½ teaspoon of white granulated sugar
1 clove of garlic, crushed
750ml of groundnut oil
A few sprigs of fresh coriander for garnish
Cut the tomatoes in quarters and remove the juice and seeds.
Blend the tomatoes and sugar in a food processor to make a purée. Strain the juice through a sieve then add two tablespoons of extra virgin olive oil, the balsamic vinegar, salt and pepper and whisk vigorously to combine.
Divide the sauce between 4 shallow bowls.
For the fish and herb oil;
In a large deep frying pan, fry the lemon, shallots, thyme, rosemary bay leaf and garlic in a tablespoon of oil.
Place the fish fillets over this mixture and cover with the rest of the oil then slowly bring to the boil. The fish will take approximately 10 minutes to cook.
Drain the fillets and place on top of the tomato sauce. Garnish with fresh coriander sprigs.
Why not serve with some wonderful creamed mash.