Poisson D'arrivage Recipe
+ haricot + noisette + chou rave + romesco
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until bright green and tender-crisp. Remove and plunge them into ice water to stop the cooking. Drain and set aside.
- 2
Cook the Kohlrabi
In the same pot, add the diced kohlrabi and cook for about 10-12 minutes until tender. Drain and set aside.
- 3
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Season the fish fillets with salt and black pepper. Place the fish in the skillet and cook for about 3-4 minutes on each side or until cooked through and golden brown. Remove from heat.
- 4
Toast the Hazelnuts
In a dry pan, toast the chopped hazelnuts over medium heat for 3-4 minutes until fragrant and golden. Be careful not to burn them.
- 5
Assemble the Dish
On a serving plate, place the cooked kohlrabi and green beans. Top with the seared fish fillets, then drizzle with romesco sauce. Garnish with toasted hazelnuts and lemon wedges.