Nc Red Drum Recipe
farro, scarlet turnips, watermelon radish, basil oil, tomato-guajillo broth
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Ingredients
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Red Drum & Seasoning
Farro Salad
Tomato–Guajillo Broth
Basil Oil & Garnish
Method
Red Drum & Seasoning
- 1
Prepare fish
Pat the red drum fillets very dry with paper towels. Score the skin lightly in a few places if thick. Season both sides with kosher salt and freshly ground black pepper; let sit at room temperature 10 minutes while other components cook.
- 2
Sear the fillets
Heat a large skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl. Place fillets skin-side down and press gently with a spatula to ensure even contact. Cook skin-side down without moving 4–5 minutes until skin is golden and crisp. Flip, add 1 tbs butter, spoon melted butter over the tops and cook 1–2 minutes more until fish reaches an internal temperature of about 125–130°F (opaque and flakes easily). Transfer to a warm plate and tent loosely with foil; reserve pan juices for finishing.
Farro Salad
- 3
Cook farro
Rinse 1 cup pearled farro under cold water. In a medium saucepan bring 2.5 cups water and 1/2 tsp salt to a boil. Add farro, reduce to a simmer, and cook uncovered 18–22 minutes until tender but still slightly chewy. Drain any excess water and spread farro on a tray to cool slightly.
- 4
Prepare vegetables and dress
While farro cooks, peel and dice scarlet turnips into 1/4-inch pieces and thinly slice the watermelon radish. In a bowl combine 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Add warm farro, diced turnips, and chiffonaded basil leaves; toss to combine. Fold in the thin watermelon radish slices gently. Taste and adjust seasoning.
Tomato–Guajillo Broth
- 5
Rehydrate chiles
Place the guajillo chiles in a small bowl and cover with hot water. Let soak 10–15 minutes until softened. Drain and reserve soaking liquid.
- 6
Cook broth ingredients
Heat 1 tbs olive oil in a medium saucepan over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add quartered tomatoes and cook 4–5 minutes until they begin to break down. Add rehydrated guajillo chiles, 2 cups vegetable stock and 1 tsp salt. Bring to a simmer and cook 8–10 minutes to meld flavors.
- 7
Blend and strain
Transfer the contents to a blender (add up to 2–3 tbs of the reserved chile soaking liquid if needed for texture). Blend until smooth. Pass through a fine-mesh sieve into a clean saucepan, pressing to extract liquid. Stir in 1 tsp sherry or red wine vinegar and 1/4 tsp freshly ground black pepper. Keep warm over low heat (do not boil) until plating.
Basil Oil & Garnish
- 8
Make basil oil
Blanch the packed basil leaves in boiling water 10 seconds, then immediately plunge into an ice bath. Drain and squeeze out excess water. In a blender or with an immersion blender combine blanched basil, 1/2 cup extra-virgin olive oil and 1/4 tsp salt. Blend until vibrant green and smooth. Pass through a fine sieve or chinois for a satin oil. Keep at room temperature (or refrigerate briefly and bring back to room temperature) and give a gentle whisk before using.
- 9
Finish plating components
Warm the farro salad briefly if desired (room temperature is fine). Reheat the pan juices from the fish, stir into the tomato–guajillo broth to add depth (about 1–2 tbs) and adjust seasoning of the broth to taste. Slice the seared red drum crosswise if desired into two pieces per fillet for plating.
- 10
Plate
Ladle 3/4 cup tomato–guajillo broth into shallow bowls. Spoon about 1/2 cup farro salad slightly off-center. Place a seared red drum fillet (or two pieces) on top of the farro so the skin stays visible. Spoon a thin streak of basil oil around the fish and dot small amounts on the farro. Garnish with watermelon radish slices, additional micro basil leaves and a light grind of black pepper. Serve immediately.