Hey guys ! Salut. This is Alex
So today we are making a white fish
fennel, orange zest and chervil tartine.
This episode is part of a series about tartines
As known as French inspired, open-faced sandwiches
those modern recipes are tasty, easy, healthy
and they will let you experience the taste of France
where ever you are on the planet, on a thight budget.
Trim off the top of a fennel but keep those precious leaves.
Trim the bottom aswell and remove the first layer.
Do not waste those fiberous parts because they can be used to make fish stock.
If you find a baby fennel inside just ...
Don't share it with your guests, share it with nobody, okay !
It's one of our guilty, selfish pleasures.
I mean basically cooking is a generous act, so you've got
find some selfish actions here and there.
Otherwise you will just loose yourself.
The worst explanation ever !
Cut it finely than drop it in a bowl for instant pickling
Along with vinegar, salt, sugar, water and a few spices
like fennel seeds to intensify, mustard seeds (it's a pickling classic),
and juniper berries to add more layers of flavour.
And while we are there let's also pickle a few slices of red onion
not yellow. Red, just because I like the red.
I believe
we all are
princes deep inside.
Place a frying pan or a skillet over low heat.
A skinless white fish filet can be very, very fragile
so here's a little trick to help you out next time you'll be cooking it:
Cut out a disk out of parchement paper and
place it at the bottom of your pan.
That way, without adding a drop of fat and even if you have the worst pan ever
it's never gonna stick.
Now create a bit of steam.
Cover with a lid and cook it until the fish is whiter
and you can separate the flakes by gently pushing them with your fingers.
Toast a slice of bread until it's nicely charred and crispy
I'm using sourdough bread but I reckon that tartine
would pair even better with Vollkorn Brot.
You know that dark, whole-rye, hearty bread
I think it's German or Danish. Let me know in the comments.
Kill me in the comments !
Now gently rub that abrasive surface not with garlic
but with the skin of an orange.
I said gently because you don't want to be smacked in the face
with bold orangy flavour.
Next, flavoured butter.
I'm using chervil, a cooking herb which stands somewhere
between parsley and cellery but literally any herb would work.
Though I'm trying to come up with an herb that would not work like
dill, mint, thyme, no everything works. Maybe rosemary? I don't know
let me know in the comments if you can find some really shitty ideas, like the worst.
Oh! it's going to be super productive.
Generously spread the toast with that flavoured butter
and then add fish and fennel bits.
Top it all up with onion slices, orange zest, fennel leaves,
flaky salt and freshly ground black pepper.
And a million dollar question is how do you get this
at the table without ruining it. And the answer is simple.
You can't. It has to be done in the kitchen by the chefs themselves.
In some way it's like a lot of Chinese dishes.
You've got delicate flaky fish, richness from butter and bread
freshness from fennel and chervil and orange,
crunch from bread and fennel and onions
than you've got kick from black pepper and onions
and finally you've got this delightful yet subtle orange after taste.
So guys, that's it. I hope you've enjoyed this recipe
and if you did give it a like, thumbs up and shout-out over your social media.
Instagram, facebook, twitter. Spread it like butter.
right bro? And last, people, click subscribe
because I make new videos every week and though they
can be super French it's not always always the case, okay?
In the meantime take care. Bye bye, salut !