CHORIZO-ROLLED FISH FILETS

IMG_2545

The camera has made its way back to the table!  The renovation is renovated! I have been a little awestruck since finishing my 2-year home extravaganza and have been soaking up my newfound time and comfort.  It’s a tiny unimpressive house, but we fixed it up all by ourselves and with the help of YouTube videos, websites, observations, trial and error, a few superheros, and a conversation or two at the checkout line of the hardware store. We’re happy.

So on with the show!

This is a delicious and simple recipe that you really can’t mess up. Great summer fare!

IMG_2538I happen to live in a place where wild rosemary grows all over the hillsides and I collected some during a recent hike. The original recipe called for thyme, so if you prefer thyme, by all means, use it.

The “white fish” in the recipe is called “carrelet” in French, which can be translated to “European Plaice”. You can use any mild white fish that you like, or that you can find.

IMG_2544

While at the fish monger’s, I spotted a large basket full of a green scaly branches that looked like a cross between a green bean and asparagus. The fish monger told me that it was “pousse-pied.” It grows in the Atlantic and can be cooked like green beans, but without any salt. I purchased a handful. After some google searching, I found that the plant is called salicornia and has many different names, such as “sea beans.” I boiled them for a couple of minutes in unsalted water, and they were very tasty just like that.

IMG_2551

It was difficult to find a wine match for this meal.. White fish, spicy chorizo, and tomatoes. We didn’t want a tannic red wine to cover up the fish, or a white wine to be overshadowed by the chorizo and tomatoes. A fruity red didn’t seem right either.  We settled on the “Petite Réserve” from Domaine Peyres-Combe, a white wine from Gaillac, round but lacking in aromas that we usually associate with nice whites… no flowers, no fresh white-fleshed fruit… Still, something about it had been captivating at the tasting. I might say that it had a good energy and a good structure that really filled the mouth. We didn’t expect much from it, just something different…

It turned out to be a real marriage! This wine that had seemed at best mediocre but a good price turned into a superb sidekick! The lack of fresh fruit and flowers was perfect for the meal. A rich flavor, slightly reminiscent of leather (and in a good way!) became evident, and replaced the rich feeling that well-worn tannins might provide in a red wine. In the end, it was rustic and soulful with a touch of elegance, like the dish. Bastien and I were charmed.

Chorizo – Rolled Fish Filets:

Serves about 4

  • 100 g chorizo
  • 50 g bread crumbs
  • 2 tbsp sun-dried tomato purée (or just sun-dried tomatoes in oil)
  • 5 tbsp olive oil
  • 4 large fish filets with no bones sliced into 8
  • 8 cherry tomatoes sliced in half
  • a few thyme or rosemary branches
  • a dash of white wine
  • salt and pepper

Preheat the oven to 390°F (200°C).

Slice the chorizo in pieces and mix in a food processor with the bread crumbs, sun-dried tomato, and 1 tbsp olive oil. Blend until everything is well mixed.

Place the fish filets on a cutting board and spread the chorizo preparation on each filet. Roll the filets and place in an oiled shallow baking dish. Place the tomatoes and thyme or rosemary around the fish and drizzle with the rest of the olive oil and the white wine.

Bake for 20 to 25 minutes.

Serve right away.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: