CORVINA CON TUMBET-CROAKER FISH WITH VEGATABLES AND BASIL DRESSING

After visiting the Autonomous Communities of Valencia and Basque Country; today we will be in Balearic Islands.  The  croaker fish with vegatebles is one of the most well known recipes of the Mallorcan cuisine. The Autonomous Community of Balearic Islands is composed of Mallorca, Menorca, Ibiza, Formentera and Cabrera. Its official language is Catalan together with Spanish. Despite the fact that Ibiza is a much more popular holiday destination; for me Mallorca and Menorca are the best ones with respect to their natural beauties and cuisines. The music and cuisine and Mallorca is influenced by the Sephardic culture. With that influence the island is a perfect location for enjoying delish pastries such as“Coca”or “Ensaimada”. Due to our hatred relationship with gluten I am not able to eat them, thus I cannot share the recipes of those pastries as I have a principle of not sharing any recipe that I do not personally cooked at least once. For the time being I am just sharing the photos of those tasty pastries to accompany you while you are enjoying the local traditional song of Mallorca. 

Xaloc-Cami Perdut

Corvina Con Tumbet (Croaker Fish With Vegetables)

Ingredients:

  • 1 croaker fish or 2 seabass (800 grams) 
  • 200 ml olive oil
  • 2 cloves of garlic
  • 2 potatoes
  • 2 mini –baby courgettes (or 1 zuchini )
  • 2 mini –baby eggplants (or 1 eggplant) 
  • 3 peppers (green or orange)
  • 6 cherry tomatoes
  • 2 bay leaves
  • 2 leaves of thyme

For the emulsion

  • ½ lemon
  • ½ bunch of basil 
  • 200 ml olive oil
  • 500 ml fish stock (fumet)

Cut the fish into 2 fillets, then slice the fillets into the rectangular pieces with the size of 5×2 cm. Keep the bones and head of the fish in the iced water for 10 minutes. Pour the fumet into a saucepan, then add the bones and head of the fish, boil it for 15 minutes. Strain the fumet and boil until it reduces to the half amount with the texture of demi-glace (around 150-200 ml) 

Peel the potatoes, cut them in rectangular slices of 5×2 cm. Add 200 ml olive oil, garlic, thyme, bay leaves and the skin of ½ lemon, slices of potatoes into a saucepan. Cook them slowly.(confit)

Scald the courgettes, peppers and tomatoes. (Boil some water with plenty of salt; keep the vegetables in it for 15-20 seconds, then keep them in water with ice for 20-30 seconds. )Peel the tomatoes and keep them aside. Add the courgettes and peppers into the saucepan filled with olive oil and potatoes. Cut the mini eggplants into 4 pieces, soak them in an abundant amount of salt for 5-10 minutes, then rinse, dry and add them into the saucepan with other vegetables.    

Triturate 1/2 bunch of basil with 200 ml of olive oil in a blender for 3-4 minutes, afterwards strain it through a cheesecloth.  

Add the juice of half lemon and 150 ml of fumet (with the texture of demi-glace) into a large bowl. Whisk it while pouring the basil oil slowly to emulsify until it gets the texture of mayonnaise. 

Take out the potatoes, courgettes, peppers and eggplants from the saucepan when they are cooked. Add the cherry tomatoes and cook them around 3-4 minutes. Finally strain the oil in order to utilize it  to cook the fish. 

Add some salt to the fish slices. (to the part with the skin) Heat a large frying pan, add the olive oil that we strained after cooking the vegetables.  Place the fish slices into the pan when the oil is heated. (The skin of the fish should be in direct touch with the surface of the pan) Cover the pan and cook one size of the fish until the skin gets a little bit crispy. There is no need to turn the other side of the fish as it will be cooked with the heat provided by the cover.  

Pour one spoon of basil emulsion on the plate. Then place 2-3 slices of fish and add 1-2 pieces of each vegetable, decorate with basil sprouts.

Enjoy your meal /Buen provecho!

Corvina Con Tumbet

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