Turbot With Fennel, Tomatoes, Olives, And

INGREDIENTS

INSTRUCTIONS

           FRITTERS:
Preparation of the Braised Fennel: Heat a heavy sauce pan over high
heat. Add the olive oil and trimmed heads of baby fennel and sweat  for
one minute. Season with salt and pepper and deglaze with chicken  stock
to cover. Cover and bring to a boil. Simmer, covered, until  fennel is
tender, approximately fifteen minutes. Chill in stock over  ice and set
aside.  Preparation of the Confit Tomatoes: Preheat oven to 275
degrees. Boil  the tomatoes in water for ten seconds then peel and
quarter them.  Place in a pan with the salt, oil, thyme, and garlic.
Cook at a low  temperature for three to four hours or until tomatoes
are half their  original size. Reserve in the oil.  Preparation of the
Preserved Lemon Zest: Zest the lemons with no pith  into strips
1/3-inch wide and two inches long. Place them in a pot of  cold water
and bring to a rolling boil. Strain and repeat two more  times. Mix the
sugar, salt, and lemon juice in a sauce pot and add  the blanched lemon
zests. Simmer for twenty minutes at low heat until  zests are soft,
tart, and sweet. Reserve in liquid for up to one week  refrigerated.
Preparation of the Fritters: Boil the milk with the butter and salt.
Sift the flour and chick pea flour together, whisk into the milk and
cook until the mixture is very thick. Spread the mixture on an oiled
sheet pan. Place a sheet of buttered parchment on top and flatten it
with a sheet pan. Chill and cut into 3x1/2-inch pieces. Dredge the
chilled pieces in flour and fry in the oil until crisp and golden
brown.  Preparation of the Turbot Stock: Heat a large-bottomed heavy
sauce  pan over a high flame. Add olive oil and cut up fish bones that
have  been patted dry. Sweat for two minutes and add chopped
vegetables,  garlic, basil stems and fennel sticks. Sweat five minutes
and cover  with the cold chicken stock. Bring to a boil, skim, and
simmer gently  for forty-five minutes. Strain through a cheese cloth
and cool.  Preparing the Sauce: Reduce the turbot stock to 1/3 of a
gallon and  add 1/4 cup of the syrup from the candied lemon. Season
with sea salt  and white pepper. Reserve warm.  Presenting the Dish:
Season the fillets with salt and white pepper  and sear in a hot pan
with olive oil. Warm the fennel, olives,  tomatoes, and basil with a
few strips of the lemon, finish with  extra-virgin olive oil and serve
under the fillets of turbot. Recipe  By     : Chef du Jour  Posted to
MC-Recipe Digest V1 #255  Date: Wed, 23 Oct 1996 14:33:24 PST  From:
minnie@juno.com (Louise M McCartney)

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11310
Calories From Fat: 4421
Total Fat: 497.7g
Cholesterol: 1194.6mg
Sodium: 15435.7mg
Potassium: 22714.8mg
Carbohydrates: 1077g
Fiber: 132.2g
Sugar: 450.9g
Protein: 645.2g