Braised Market Fish w/ dry morroccan olives, fennel, orange & duxberry mussels
4 PC 6oz portions of a flaky white fish like (Pollack, Hake, Haddock, Tom Cod) The fish should be skinned & boned.
4 TBSP Highest Quality extra virgin olive oil
1 Spring Onion Diced
2 Fennel Bulb Diced
2 Lbs Duxberry Mussels
2 TBSP Fennel Seeds Whole
2 TBSP Pickled Fennel Bulb
2 TBSP Fennel Fronds or leaves
1 cup Dry White Wine (white burgundy, Chablis)
1qt Fennel broth (or fish stock)
1 cup Dry Pitted Morroccan olives
12 Parisian Gnocchi ( or potato gnocchi or dumplings or even fingerling potatoes)
Preheat oven to 350 degrees F.
Ask your fish monger or local chef to bone out & portion the fish for you.
Sprinkle with salt and 1 TBS fennel, wrap in moisture absorbing paper towels, set aside in refrigerator.
In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onion and fennel season with salt and fennel seed. Sauté until softened and lightly browned, about 10 minutes. Remove from pan. In mixing bowl combine the olives, fennel broth and the onion mixture. This can be made in advance.
In the same pan heat 2 Tbsp EVO until over medium heat until hot. Add your fish filets, presentation side down. Allow the fish to caramelize/brown a little before flipping it over. Then add the mussels & gnocchi, and place in oven for 7 to 10 minutes. The mussels should open at the same as the fish is cooked just through.
Deglaze the pan with the wine, allow to reduce by half. Add the fennel broth and allow to simmer. Remove pan from heat and allow to settled down and rest for 5 minutes. Finnish the pan sauce with 2 TBSP EVO.
In a mixing bowl combine some dry black olive, fennel fronds, pickled fennel and orange zest.
Garnish Fish with this light acidic salad.