Wednesday, November 24, 2010
Bite with Belkys: Pan Seared Bronzini
Living in South Florida you've probably seen fish prepared hundreds of ways, but one local chef is using an unpopular vegetable to make one of his most popular fish dishes. It's time to grab a Bite with Belkys.
The Chef: Michael Altman
The Restaurant: Town Kitchen & Bar
The Dish: Pan Seared Bronzini with a cauliflower puree and fennel
1 bronzini, butterflied and deboned
1 head of fennel, stalks removed, sliced whole, 1/4 thickness
2 Tbs. of extra virgin olive oil
kosher salt, to taste
black pepper, to taste
1 head of cauliflower, cleaned and trimmed
2 cups of heavy cream
2 cups of water
1 Tbs. of truffle butter
Method of Preparation:
-Start with the fennel. Remove a little bit of the root end and slice it.
-Then, toss the fennel with extra virgin olive oil and grill for about four minutes on each side.
-Cook the cauliflower with heavy cream and water. Chef Michael says you can also use vegetable stock or chicken stock.
-Strain the cauliflower and place it in a blender. As it starts to blend pour in some of the left over liquid.
-Next, add cold truffle butter and blend. Chef Michael says you can make the butter by mixing whole butter with truffle peelings and truffle oil. Lastly, add a pinch of salt and pepper.
-Now, move on to the fish. Season it with salt and pepper.
-Then, in a non-stick pan add a dash f extra virgin olive oil. Cook the fish skin side down and make sure to press on it, so that it does not curl.
Begin with the cauliflower puree. Then, place the fennel on top and finish with the fish. At the restaurant, they garnish with their homemade sun-dried tomatoes, truffle oil and fresh herbs.
Serving Suggestion: Pinot Grigio
FOR MORE INFORMATION:
Town Kitchen & Bar
7301 Southwest 57th Court
South Miami, FL 33143