Frutti di mare

Frutti Di Mare

Fruit of the sea”

We are so lucky to live in beautiful Southern California, and even more fortunate to have an abundance of delicious fish.

Our frutti di mare recipe is comprised of local golden spot bass, with PEI mussels, uni sauce, and dressed with a chorizo vinaigrette.

It truly lets these ingredients shine and allow the quality of the fish to speak for itself.

Want to make an epic plate of seafood?

Use this guideline for simple techniques that will truly have your guests begging for more.

Frutti Di Mare

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Ingredients

  • 3 lbs. Prince Edward Island mussels
  • 2 ea. sea bass
  • 4 oz. sea urchin
  • 8 oz. butter
  • 3 ea. shallots
  • 1 head garlic
  • 4 oz. Spanish chorizo
  • 1 ea. red onion
  • 1 ea. fennel bulb
  • 1 ea. lemon
  • aged sherry vinegar
  • extra virgin olive oil
  • espelette pepper
  • ground coriander
  • thyme
  • chervil
  • chives
  • tarragon
  • parsley

Instructions

  1. Step 1: Clean and cook the mussels
  2. Step 2: Make the chorizo vinaigrette
  3. Step 3: Make the uni butter
  4. Step 4: Pick the herbs
  5. Step 5: Make the uni sauce
  6. Step 6: Cook the fish and plate
  7. Step 5: Make the
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Frutti Di Mare Step 1: | Clean And Cook The Mussels

If you use good quality seafood, you truly don’t have to do much other than follow a few simple rules which we will be discussing throughout this post.

Always make sure you are buying fish from a trusted fish monger. We use Catalina Offshore. They are the best in San Diego, period.

Start by pulling off the beards of the mussels, and rinsing in cold water.

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If any mussels are open, lightly tap the shell on a hard surface. If they don’t close up, throw them in the trash because they are no longer alive.

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Next, make an ice bath of cold salty water and add the mussels for ten minutes. (This will allow the mussels to relax and open up to purge themselves of any dirt by mimicking their natural habitat.)

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In a large flat sided saute pan, add the extra virgin olive oil, shallots, and thyme. Cook on medium high heat until translucent.

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Add the cleaned mussels and white wine.

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Cover with a lid, and cook for 2-3 minutes just until the mussels open.

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Quickly move the mussels to a sheet pan using a spider and spread evenly.    (Do Not discard the cooking liquid)

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Next, move the mussels to the freezer and chill quickly for 15-20 minutes, and then strain the cooking liquid. Chill over an ice bath.

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Once the mussels are cold, pick them from the shells and check for any left over beards.

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Keep reserved mussels on Ice

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Mussels Recipe:

3 lbs. Prince Edward Island mussels

2 tbs. extra virgin olive oil

2 ea shallots

1/2 bunch thyme

1 cup chardonnay

Note: Always use a good quality chardonnay to cook the mussels. Preferably one that you would pair with the dish.

Frutti Di Mare Step 2: | Make The Chorizo Vinaigrette

We believe this vinaigrette is perfect for keeping fish moist, and adding the right balance of fat and acidity.

We use Palacios chorizo. The same product we used in our Epic Arroz Con Pollo.

Start by dicing the chorizo and mincing the garlic, fennel, and red onion. Measure out the sherry vinegar and spices.

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Next, render the chorizo on medium heat for roughly five minutes.

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Add the garlic and cook for another five minutes.

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Add the red onion and fennel and cook for five minutes.

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Add the spices and cook for 5 minutes.

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Add the sherry vinegar and reduce by half.

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Remove from the heat, add the extra virgin olive oil, and season with salt and pepper.

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Keep at room temperature until ready to plate.

Chorizo Vinaigrette Recipe:

4 oz. Palacios chorizo

2 tbs. minced garlic

1/2 cup minced red onion

1/2 cup minced fennel

3 oz. aged sherry vinegar

1 tsp. espelette pepper

1 tsp. ground coriander

1/2 cup extra virgin olive oil

Frutti Di Mare Step 3: | Make The Uni Butter

Among other things, the best sea urchin comes from the California coast. It is important to get the freshest uni possible, and use a good quality butter.

Start by blending the uni.

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Next, add the softened butter and blend until emulsified.

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Store on ice until you are ready to make the sauce.

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Uni Butter Recipe:

4 oz. sea urchin

4 oz. room temperature butter

Frutti Di Mare Step 4: |Pick The Herbs

Fine herbs are a classic combination of chives, chervil, tarragon, and parsley and goes extremely well with fish.

Simply mince the chives and pick the rest of the herbs.

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Fine Herbs:

1 bunch chives

1 bunch tarragon

1 bunch chervil

1/4 bunch flat leaf parsley

Frutti Di Mare Step 5: | Make The Uni Sauce

Ideally, it’s important to start this sauce as you start cooking the fish.

Bring the reserved mussel liquid to a simmer and reduce by half.

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On low heat, whisk the uni butter into the mussel liquid.

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Add the mussels.

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Season with lemon juice and salt.

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Frutti Di Mare Step 6: | Cook The Bass And Plate

Always buy whole fish and break it down yourself if you have the time. You can easily substitute this fish with what’s in season.

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It’s important to get the skin of the fish as dry as possible for this step. Use paper towels and season all sides with salt and pepper.

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Heat one tablespoon of grapeseed oil in a large saute pan on medium high heat and place the fish skin side down.

Press the fish using a flat metal fish spatula. This is so the skin gets crispy, has full contact with the pan, and won’t curl.

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Cook until you start to see the side of the fish turn opaque. Add 2 tbs. of butter along with shallots, garlic, and thyme. Baste the flesh with the fragrant butter until the fish is cooked, but still moist. Always serve fish immediately after cooking.

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To plate, start by making a pool of the uni sauce and mussels. Place the bass over the mussels and sprinkle the skin of the fish with the minced chives. Dress the fish with the vinaigrette, and garnish with the remaining fine herbs.

Conclusion:

Good seafood doesn’t need any manipulation. If you buy top quality then it will speak for itself.

This frutti di mare recipe is very easy to execute, and not complicated whatsoever. Just make sure that you don’t overcook the bass and you serve it immediately.

There is no better Chef than Eric Ripert when it comes to handling seafood. This guy oversees one of the best restaurants in the country, Le Bernadin, in New York.

If you want to become a better cook… (especially at cooking fish), then get his book On The Line.

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