I really should be planning my move to Germany but can’t seem to get into the exit mode. After all, it’s only next door and if I forget anything I can always come back and get it. Forgot my traveling knives in the U.S., left my Kindle in the hotel and didn’t buy any yellow mustard. Whatever. My husband will pick them up when he goes back in August. Too old to travel 😦
Scorpion fish, or rascasse is a medium firm fish with a sweet, slightly wild taste. The spines and fins are venomous and I’m sure the fishmonger was very careful when he filleted it. My inspiration for this recipe is taken from The Kitchen of Oz http://www.thekitchenofoz.com/index.php/2011/01/cooking-in-paris/, apparently a student attending cooking school in Paris for this recipe. Thank you Oz.
I liked the lime, red pepper thing that was happening in this recipe, so I took it a little deeper with the ole Scotch of the Bonnet, eschewing the lime zest for a hearty squeeze of lime juice 🙂 The sauces of beurre noisette and balsamic velour were brilliant!
Oops! How did the ole Scotch of the Bonnet end up with the courgettes instead of with the fish? Magic!
Scorpion Fish Fillets with Yellow Courgettes
4 shallots, finely chopped
2 tbsp olive oil
2 yellow courgettes, halved vertically and sliced
3 oz coppa, cut into strips
1 inch scotch bonnet, cut into little bits
A hearty squeeze of lime juice
2 oz butter
4-5 scorpion fish fillets
1 1/2 tbsp olive oil
Velours de balsamic (balsamic vinegar reduction)
Saute the shallots in the olive oil until translucent. Add the courgettes and saute until crisp tender. Add the coppa and cook for another minute. Add the scotch bonnet and lime juice, mix well and set aside, keeping warm.
Brown the butter in a sauce pan over low heat, stirring constantly until brown. Set aside, keep warm.
Season the fillets with salt and pepper, then brown in the olive oil, 3 minutes per side.
Dot, swirl or drizzle some velours de balsamic on each plate, then mound the courgettes on top. Place a fillet on top of the courgettes and drizzle with the butter.
Wine suggestion: Muscadet