Onaga Fillet Cooked Skin Side Crisp, Confit Tomato with Truffle Juice and Fried Basil Recipe

Name: Onaga Fillet Cooked Skin Side Crisp, Confit Tomato with Truffle Juice and Fried Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tomatoes, large, well ripened; 1/2 cup olive oil; 1 tablespoons rock salt; 2 cups chicken stock; 1/2 ounces black truffle, chopped; 1 cup truffle juice; 2 1/2 ounces butter; 18 basil leaves; 2 cups frying oil; 1 (5 to 6 pounds) fresh onaga boneless fillet, skin on; 1/2 cup extra virgin olive oil

Servings: persons

5 tomatoes, large, well ripened
1/2 cup olive oil
1 tablespoons rock salt
2 cups chicken stock
1/2 ounces black truffle, chopped
1 cup truffle juice
2 1/2 ounces butter
18 basil leaves
2 cups frying oil
1 (5 to 6 pounds) fresh onaga boneless fillet, skin on
1/2 cup extra virgin olive oil

1
Confit tomato: Skin the tomatoes, cut each into 4 quarters and de-seed.
2
Place the tomatoes on a baking sheet, sprinkle with olive oil and a few grains of rock salt.
3
Place in a preheated 180 degree oven for 2 hours.
4
Remove from oven and reserve.
5
Truffle juice: In a small pot combine chicken stock, truffles and truffle juice.
6
Cook until reduced by 1/3.
7
Remove from heat.
8
Whip in 1/2 of the butter, and add 1 teaspoon extra virgin olive oil.
9
Reserve in a warm place.
10
Fried basil: In a pan heat 2 cups of frying oil to 320 degrees.
11
Fry basil quickly so it is crisp.
12
Remove and reserve.
13
Cooking the onaga: Cut onaga fillet in 6, (6-ounce) portions.
14
Slice the skin side with a knife, just deep enough to score the skin.
15
In a very hot pan place 1/2 cup olive oil.
16
When the oil is hot, add the Onaga fillets, skin side down, and half of the butter.
17
Cook the fillets to 80 percent doneness on the skin side.
18
Baste often the exposed side.
19
Do not overcook, but the skin side should appear caramelized, while the other side is still pink and moist.
20
Set aside on a rack, skin side up and keep warm.
21
Plating: On each plate, 3 segments of tomato, brushed with extra virgin olive oil, 3 basil leaves, 1 onaga fillet and hot truffle oil all around.

2038

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tomatoes, large, well ripened, 1/2 cup olive oil, 1 tablespoons rock salt, 2 cups chicken stock, and more.

Yes, Onaga Fillet Cooked Skin Side Crisp, Confit Tomato with Truffle Juice and Fried Basil falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Onaga Fillet Cooked Skin Side Crisp, Confit Tomato with Truffle Juice and Fried Basil

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