A whole fish recipe inspired by simple, respectful coastal cooking: cuckoo wrasse takes center stage, simply grilled until the skin is crisp, set over a restrained, briny pool of prawn bisque, melting fennel, and tangy tomato relish.
Ingredients
- 700 g whole cuckoo wrasse, scaled and gutted, very fresh
- 250 ml homemade or artisanal prawn bisque
- 1 piece fresh fennel with fronds
- 300 g ripe seasonal tomatoes
- 1 piece red onion
- 1 clove fresh garlic
- 0.5 bunches fresh flat-leaf parsley
- 4 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- 1 pinch ground cayenne pepper
- to taste fine salt
- to taste black peppercorns
Method
- Remove the fish from the refrigerator and pat it thoroughly dry, including the cavity. Lightly salt the skin and cavity, then let it rest at room temperature for 15 minutes while preparing the vegetables: the skin must be completely dry to the touch to sear cleanly.
- Prepare the fennel: trim the tough stalks, reserve the fronds for garnish, then cut the bulb into thin wedges about 1/2 inch (1 cm) thick. Reserve the clean trimmings to flavor the fish cavity.
- Prepare the bright tomato relish: dice the tomatoes into small 1/4-inch (5 mm) cubes and mix with the finely chopped red onion, red wine vinegar, chopped parsley, a drizzle of olive oil, salt, and pepper. Let macerate at room temperature for 20 minutes until a clear, glossy red juice forms.
- Preheat the oven to 410 °F (210 °C). Toss the fennel wedges with olive oil, salt, and pepper on a baking sheet and roast for 20 to 25 minutes at 410 °F (210 °C): flip them halfway through (after 12 minutes) once the edges turn golden brown, until the tip of a knife slides in with no resistance.
- Gently warm the prawn bisque in a small saucepan over very low heat (about 160 °F to 175 °F / 70 °C to 80 °C) for 5 to 7 minutes without ever letting it boil, until steaming, glossy, and thick enough to coat the back of a spoon.
- Score the skin of the fish diagonally 1/8 inch (3 mm) deep every 3/4 inch (2 cm), without cutting deep into the flesh. Tuck a little parsley and the fennel trimmings into the cavity, then brush the skin with a light film of olive oil.
- Heat a grill pan or plancha over high heat until it reaches 430 °F (220 °C) (a drop of water should sizzle and evaporate instantly). Lay down the fish and sear undisturbed for 5 to 6 minutes, until the skin releases naturally and shows sharp, crispy grill marks.
- Gently flip the fish using two wide spatulas and cook the second side over medium-high heat (about 375 °F / 190 °C) for another 5 to 6 minutes, until the internal temperature reaches 125 °F (52 °C) on a probe thermometer, the eye turns opaque, and the flesh flakes away from the backbone under the tip of a knife.
- Transfer the fish to a warm resting rack and let rest for 4 to 5 minutes off the heat: residual heat will even out the cooking to reach an internal temperature of 131 °F (55 °C) while letting the juices settle.
- Season the warm roasted fennel with a few drops of vinegar and two spoonfuls of the juices from the tomato relish bowl to give it a bright, tangy lift.
- Plate on warmed dishes (around 120 °F / 50 °C): lay down a bed of roasted fennel, spoon a ribbon of warm bisque around it, then place the crisp whole cuckoo wrasse on top. Spoon the drained tomato relish around the sides to keep the skin crisp.
- Finish with the reserved fennel fronds, fresh parsley, a drizzle of extra virgin olive oil, and freshly cracked black pepper. Serve immediately.
Nutrition
Per serving
- Energy
- 564.7 kcal
- Protein
- 55.35 g
- Carbohydrate
- 10.34 g
- Fat
- 33.52 g
- Fibre
- 4.3 g
- Calcium
- 26.37 mg
- Iron
- 0.34 mg
- Magnesium
- 9.17 mg