Fish Fillet with Yellow Tomato Sauce and Zucchini Terrine
Valentine's Day Easter Recipes Fish and Seafood Low Calorie Recipes Vegetables Meat Dishes
The terrine and fish are very light, slightly sweet. And the tangy yellow tomato sauce comes to balance them with its subtle acidity. Notice that the sauce contains aromas from both: basil (which we find in the terrine) and fish aroma (which was left in the sauce by the fish cooked in the tomato steam). This way I replicated one of the dishes I liked at the wine tasting at Via restaurant in Cluj. The only difference being that the fish was sea bass, and I used halibut.
What wine goes with this dish? Chardonnay, Feteasca Alba, or Riesling. At Via it was paired with White ARTISAN 2009 (Sahateni).
Ingredients
600 g fish fillet (I used 2 halibut fillets of 300 g each)
salt
Yellow Tomato Sauce
500 g very ripe yellow tomatoes (I used yellow cherry tomatoes)
3 garlic cloves
4 basil leaves
2-3 tablespoons olive oil
salt, pepper
Servings: 4
How to prepare fish fillet with yellow tomato sauce and zucchini terrine
- Start by preparing the zucchini terrine following the recipe here.
- Cut the fish fillets into pieces suitable to fit in the pan you'll cook them in (I cut each fillet into 4 pieces). Salt them on both sides and let them sit until needed.
- Score the tomatoes at one end and drop them into boiling water. Count to 10 then remove them with a spatula and plunge directly into cold water. Peel and slice them (if using cherry tomatoes, cut them in half).
- Heat the oil in a wide pan and add the sliced garlic. Turn heat to minimum and let the oil infuse with garlic until it becomes slightly golden.
- Add the tomatoes then, sprinkle with salt and pepper, and bring to a boil. Turn heat to low.
- Place the fish fillets on top of the tomatoes and cover the pan. Let the fish cook in the steam for about 7-10 minutes.
* if all fillets don't fit in the pan at once, steam them in batches - Remove the fillets with a spatula onto a platter, being careful not to break them - they're fragile.
- Turn heat to medium under the pan with tomatoes and cook for another 5 minutes until the sauce reduces nicely.
- Pass the tomato sauce through a fine sieve, making sure only the seeds and any skins you didn't peel remain in the sieve.
- Return the strained sauce to the pan, adjust salt and pepper. If it's acidic, add a little sugar (about 1 level teaspoon). Add the torn basil. Simmer the sauce for another 2-3 minutes to reduce a bit more.
- To serve: place 2-3 tablespoons of tomato sauce in each plate, place a slice of terrine on top and the fish fillet. Sprinkle the fish with a little black pepper and use a basil leaf as garnish.
Peeled yellow tomatoes
Tomatoes simmering
Place the fish fillets on top
