Fillet with Citrus - Photo Le Gavroche
Le Gavroche restaurant in London was recently rated best on the world by a travelers survey. Chef Michel Roux, scion of chef Albert Roux, presided over the kitchen. We worked together in 1981 when i was sous chef at the venerated nosh palace.
I have interpreted the photo on Le Gavroche's web page and adapted it for the great local black cod that is harvested from the Santa Barbara channel. Simplicity is the essence of the preparations. The fish is rich, with a large-flaked texture and lends itself to slightly acidic counterpoints. Sea bass or salmon are other options.
Tastefully, Chef Michael
Prepare the citrus segments, no membrane or seeds. Prepare lemon oil. Sweat the fennel in olive oil until soft.
Score the skin side of the fish in a crisscross pattern. Season fish, sauté skin side down then flip over and bake at 375 until done, 6-8 minutes.
Dress fish on the fennel, garnish with citrus segments, micro basil and a drizzle of lemon oil.
Lemon Oil: Remove the zest (the peel of the lemon) from 4 lemons using a lemon zester tool. If you do not have a lemon zester tool, use a grater or a knife. Only remove the outer yellow part of the lemon peel. The inner white part of the peel is bitter.
Pour the extra virgin olive oil into a small saucepan, add the lemon zest.
Heat the olive oil and lemon zest mixture on a stove over low heat for 15 minutes, stirring occasionally.
Turn off the heat from the stove, stir the mixture and cover the saucepan and allow to steep for 2 hours.
Strain through a fine meshed strainer, pressing to remove all the oil. Store in the fridge in a closed container.