Скачать или смотреть Recipe: Provençal Fish | Andrew Zimmern

Provence has become more than just a flavor profile, it’s a lifestyle, timeless, fragrant, and deeply appealing in a world craving more and more comfort and authenticity. Provençal cooking emphasizes freshness and simplicity. Try this recipe for Provençal Fish! A one pan dish packed with flavor.

Simple Fish Filet Provencale: Spilled Milk

2 fish filets, about 8-12 ounces each.., any white fleshed mild fish will do
A cup or so of flour
A few small potatoes
Some sliced shallot if you like, if not some onion.
Fresh parsley/thyme/rosemary, tied in a bouquet garni
A glug or so of white wine
Some oil cured olives
Some cut tomatoes
A few cloves of sliced garlic
Olive oil
A squeeze of lemon
Some chopped parsley

Place about a quarter cup of olive oil in a large pan over medium high heat.

Slice the potatoes (thin but thicker than a potato chip) and brown them, adding the bouquet garni to perfume the potatoes.

Reserve potatoes to a side plate, seasoning with salt and pepper.

Add the garlic, tomatoes and the shallots if you are using them. Season them while in the pan.

Cook for several minutes, reserve to the side plate.

While all this is going on, take your fish filets, dredge in the flour (well seasoned) and adding more oil to the same pan, add the fish, brown lightly on both sides.

Reserve to the side plate, adding back in all the other ingredients.

Add the wine, chopped parsley and olives.

Add the fish back, and cook together for a few minutes, the sauce will thicken. Place the fish on plates and spoon the vegetables and sauce around the fish, discarding the bouquet garni and seasoning with a spritz of lemon.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.