Butchering a Fish Class
What you'll learn
Mise En Place
Large Pot with Lid
Basil, ¼ bunch
Parsley, ¼ bunch
Parmesan cheese, 1 oz
Cherry tomatoes, 1 cup
Pitted olives, 2 oz
Whole branzino, 1x
Chicken stock, 3 cups
Orzo, 1 ½ cup
¼ cup canola oil, ¼ cup
Balinese Truffle Salt, to taste
Unsalted butter, 4 tbsp
- Chiffonade the basil and chop the parsley.
- Grate the Parmesan cheese.
- Slice the cherry tomatoes in quarters.
- Slice the olives in half.
- Remove the fish from the packaging and pat it dry with paper towels. Really ensure that the fish is as dry as possible so it doesn’t slide around on your cutting board. Have a damp kitchen towel on hand.
- Butcher the fish.
How to cook
- In a medium pot, mix together 2½ cups of the chicken stock with the orzo. Bring to a boil over medium heat, then, once boiling, turn down to a simmer and cook for about 12 minutes.
- Heat up the large saute pan over high heat. Once nearly smoking, add the canola oil.
- Season the filets with truffle salt and gently place into the hot oil, skin side down.
- Turn the heat down to medium and cook until golden brown and delicious.
- Add 2 tablespoons of butter to the pan and baste the back side of the fish until nearly cooked through.
- Flip the fish and lightly kiss on the other side. Remove from the pan and set aside.
- Time to finish the orzo! Add the remaining half cup of chicken stock to the orzo and heat over medium heat. Add in 2 tablespoons of butter and emulsify. Add in the grated cheese. Add the lemon zest.
- Add a splash of lemon juice over the fish filets and add the remaining lemon juice to the orzo.
- Season the orzo to taste with truffle salt. Mix in the tomatoes, olives, and herbs. Voila!
- Plate the orzo with the filet, crispy skin side up of course! Dig in, Chef!
From the chef
Chef Tucker here! Unlock the secrets of fish butchery and elevate your culinary skills in this hands-on and flavorful experience. Join me as we dive into the art of handling and preparing various fish cuts while mastering the creation of a delectable cheesy orzo accompaniment.
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