Cooking time: About 1 hour
An original recipe from Michel Del Burgo.
This Mediterranean-inspired dish, with a touch of sweetness from the slow-cooked tomatoes, comes to us from Michel del Burgo. He says he loves the piquillo pepper for its versatility both in hot and cold dishes, to which it adds a unique sweet flavor with a touch of heat. Among his creations we can mention a cold piquillo mousse with marinated sardines, whole peppers stuffed with confit or lamb shoulder, and a piquillo vinaigrette served with small grilled squid.
- For the confit, quickly blanch the tomatoes, peel them and place them on parchment paper with olive oil, sugar, salt and pepper and dry in a 90° C (200° F) oven for 2 hours. This can be done a day ahead.
- Clean and scale the turbot and set aside.
- Clean the calamari or squid and dry them well with a cloth. If you are using calamari, cut them into rings.
- Slice the onion into very thin rings and fry at 140° C (285° F) until lightly golden. Set aside.
- Coarsely chop the peppers and confit tomatoes.
- Choose a large cast iron Dutch oven with a lid that will accommodate the whole fish, and cook the fish meunière-style (lightly floured and sautéed in butter).
- Gently whisk 20 g (4 tsp.) butter in a small saucepan to make the jus basquaise. Remove from the heat and add the piquillo peppers, confit tomatoes and calamari, stirring constantly. Add the whole parsley leaves and finely chopped basil. Stir gently and season.
- To serve, place the braised calamari and tomatoes on plates, draining them well.
- Place the turbot on top and spoon the juice over top. Top the fish with the fried onions and sprigs of chervil.
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