Venetian Style Marinated Cooked Pompano Fillets Recipes

PAN-SEARED FLORIDA POMPANO AND SPINY LOBSTER IN SQUAB CONSOMME, AND POACHED FOIE GRAS

Steps:

• In a large saute pan or skillet, melt the butter over medium-high heat. Season the pompano with salt and white pepper. Place the fish, skin-side down, in the pan and sear for 2 minutes. Turn fish and cook 1 minute longer. Remove from heat.
• In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer. Add the foie gras and cook for about 4 minutes.
• In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls. Top with the foie gras and fish. Pour the hot Squab Consomme over the top. Garnish with chervil and serve.
• Preheat a medium saucepan over medium-high heat. Cut the squab carcass into small pieces and place in the saucepan. Stir occasionally until the bones are dark brown. Add the carrots, onion, and celeriac. Cook and stir until the onions are translucent. Add the chicken stock, white peppercorns, thyme and rosemary. Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours. Drain, cool, and reserve stock.
• In a food processor, pulse the reserved squab breast and leg meat until fine.
• In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac. Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat. Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking. When the raft begins to form, stop stirring and monitor the heat closely. Do not allow the liquid to boil. When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes.
• Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth. Set aside for service.

VENETIAN-STYLE MARINATED COOKED POMPANO FILLETS

Steps:

• Cut the fillets in half crosswise or on a diagonal. Season the fillets with salt and pepper and dredge them in the flour, shaking off any excess. Heat 1/4cup of the oil in a large nonstick skillet set over high heat. Working in two batches, brown the fillets on both sides, removing them from the pan when they are just slightly underdone. Drain the fillets on paper towels.
• Wipe out the skillet and add the remaining 1/2cup of olive oil and the onion. Cook over medium heat, stirring occasionally, until the onion is wilted but not brown, about 10 minutes. Stir in the ginger, cinnamon, cloves and coriander and cook for 1 more minute. Add the rest of the ingredients except the pine nuts and cook for an additional 5 minutes. Let the mixture cool for 5 minutes, then season to taste with salt and pepper.
• Transfer the fillets to a serving dish and spoon the onion mixture over them. Sprinkle with pine nuts, cover the dish with plastic wrap and refrigerate for 8 to 48 hours. Remove from the refrigerator about 1 hour before serving.