Whitefish Gorbachev Recipe
Pecan Crusted, Smoked Tomato Butter, Popped Tomatoes
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Ingredients
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For the Pecans Crust
For the Smoked Tomato Butter
For the Popped Tomatoes
For the Whitefish
Method
For the Pecans Crust
- 1
Prepare the Pecan Mixture
In a medium bowl, combine finely chopped pecans, breadcrumbs, grated Parmesan cheese, dried thyme, salt, and black pepper. Mix well.
- 2
Add Olive Oil
Drizzle olive oil over the pecan mixture and stir until the mixture is evenly coated and crumbly.
For the Smoked Tomato Butter
- 3
Combine Ingredients
In a small bowl, mix the softened unsalted butter with pureed smoked tomatoes, minced garlic, chopped fresh basil, lemon juice, salt, and black pepper until well combined.
- 4
Chill the Butter
Transfer the mixture to a piece of plastic wrap, shape it into a log, wrap it tightly, and refrigerate until firm.
For the Popped Tomatoes
- 5
Prepare the Pan
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 6
Toss Cherry Tomatoes
In a bowl, toss cherry tomatoes with olive oil and salt until evenly coated.
- 7
Roast the Tomatoes
Spread the tomatoes on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, or until they burst and are slightly caramelized.
For the Whitefish
- 8
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 9
Season the Whitefish
Pat the whitefish fillets dry with paper towels. Season both sides with salt and black pepper.
- 10
Add Olive Oil
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the seasoned whitefish fillets.
- 11
Sear the Fish
Sear the fillets for about 3-4 minutes on each side until golden brown.
- 12
Add Pecan Crust
Remove the skillet from heat and press the pecan mixture onto the top of the whitefish fillets.
- 13
