Wednesday, January 18, 2012
Croaker with mushrooms infusion
300 gr. fillet of croaker
1 handful of wild mushrooms 1 clove garlic 1 red pepper
400 ml infusion
mushrooms 1 tablespoon soy sauce
For the broth / infusion:
200 gr. wild mushrooms of second choice
1 onion 1/2 leek 1 celery
3 spichhi garlic 3 bay leaves
1/2 sprig of rosemary 2.5 liters of water
The croaker (also called drums, hardheads) is a fish prized for its excellent and delicate meat, perfect for cooking with water, steamed . This is a recipe by Julio Rodriguez Mark Martin, my colleague and fellow warrior chef. And one of his dishes that impressed me the most, because of its simplicity and finesse. These are the combinations I look for, few flavors in perfect harmony with each other. The idea came from how to take advantage of some old mushrooms, the last and yet half died, remaining in the bottom of the basket. So he made a broth / infusion where he then finished cooking the fish. All served with fresh mushrooms sauteed with garlic and chilli.
For the broth: take mushrooms of second choice. You normally do not wash mushrooms, but clean with a cloth or brush to remove the earth. In this case as we make exeption as they go directly into the water. Rinse them with cold water and directly in the pot with the onion, leeks, garlic, bay leaf, celery and a sprig of rosemary. Add water and simmer for one or two hours until it evaporates one third of the liquid, foaming every so often to remove the impurities. Once ready drain the broth and then drained a second time using a cheescloth to filter any earth left.
In a frying pan sautéed some nice fresh mushrooms with garlic, oil and chilli. When cooked set the mushrooms out of the pan and the fish skin side down only. One minute and take the fish out. Add the broth (200 ml aprox. Per person), bring to a boil, add a little bit of soy sauce and salt to taste. Return the fish to finish cooking (2-3 min aprox.). Serve with the sautéed mushrooms.