Fried Zander with New Onions and Onion Oil
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Thomas Rode Andersen
Former Michelin chef
Thomas Rode gives you a recipe for turbot with onions in different varieties - a delicious dish with the light turbot and onions that have been allowed to caramelize and become sweet.
If you make this dish on the large griddle like Thomas Rode, you can prepare fish and onions at the same time thanks to the large cooking surface. With few, good ingredients, this recipe is both simple to prepare and impressive to serve.
Servings
: 4
servings
Ingredients
4
pcs
turbot fillet á 75 g, carefully scaled and deboned
4
new onions, root removed, outer layer and top removed. Save the top
16
pcs
fine spring onions, root removed and outer layer and top removed. Save the top
1
dl
olive oil, preferably fruity
1
handful
broad-leafed parsley
Possibly an aromatic herb such as rosemary, lemon thyme, sage etc.
1
shallot, peeled and finely chopped
2
tbsp
pickled capers, finely chopped
The juice of half a lemon
Salt and freshly ground pepper
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Instructions
Sauce
Step 1/3
Add olive oil, the onion tops and parsley as well as the aromatic herb you may wish to flavor the sauce with to a blender, and let it run until the oil begins to steam from friction heat. It should be approximately 53 degrees warm.
Step 2/3
Pour the oil into a fine sieve and let it drip through.
Step 3/3
Add the finely chopped shallots and capers, and season to taste with lemon juice as well as salt and freshly ground pepper.
Onions
Step 1/6
Split the new onions.
Step 2/6
Heat your griddle over a flame or on the stove.
Step 3/6
Drizzle the moderately hot griddle with olive oil, and sprinkle flake salt directly on the plate.
Step 4/6
Place the split onions on it with the cut side down.
Step 5/6
Let the onions fry until the cut side is caramelized and the onions are almost tender. Turn them.
Step 6/6
Drizzle more oil on the plate, and now place the spring onions on the plate. Fry them until they are tender and lightly charred.
Turbot
Step 1/6
Buy the turbot absolutely fresh, and let it sit uncovered in the refrigerator overnight.
Step 2/6
Season the fish with salt and freshly ground pepper.
Step 3/6
Heat your griddle over a flame or on the stove.
Step 4/6
Sprinkle salt flakes directly on the hot plate, and place the fish on it with the skin side down.
Step 5/6
Gently press the fish pieces completely flat against the plate using your smasher, and fry them at high heat. Do not touch the fish until all the liquid has evaporated from the skin and it begins to set and become crispy.
Step 6/6
When the fish flesh begins to turn white all the way around at the edges and the skin is golden, loosen the fish and turn it over, heat for approximately 15 seconds and then remove from the plate and drain.
Plating
Step 1/2
Plate the spring onions and new onions on a warm dish or plates. Place the fish on top with the crispy skin side up, and sprinkle with flake salt.
Step 2/2
Put a little of the sauce around the fish and serve the rest on the side.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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