Compiled Recipe – Provencale Style Goatfish

Provencale-Style Goatfish

* 5 200 grams goatfish
* one clove garlic
* four sprigs parsley
* 1 sprig fennel
* 50 mL dry white wine
* 1 mL white wine vinegar
* 75 grams butter
* 5 tbsp olive oil
* 6 peppercorns black pepper
* salt and fresh ground pepper – to taste

1) Gut and clean the fish and cut it into fillets. Don’t remove the skin, and, if you like, leave the tails. Remove the remaining bones with pincers. Do not throw away the fish heads and bones. Add salt and pepper to the fillets. Heat the olive oil in a deep, frying pan, then roast the bones and fish heads with a few peppercorns for 7 to 10 minutes. Pour two glasses of cold water into the pan, then add white wine, fennel and parsley. Boil over medium heat for 20 minutes. Strain the broth. Chop the onion and garlic into small pieces. Melt 1/3 of the butter in a clean, deep frying pan and cook the onion and garlic in it for 10 minutes.

2) Add the broth and vinegar to the pan. Boil for 10 minutes, then take them off the burner and add the remaining butter. Roast the goatfish fillets in a dry, non-stick frying pan over very high heat, first on the side with the skin for 2 to 3 minutes, then flip over and cook for another minute. Put the fillets on warmed plate, pour the sauce over them and serve.

Image Sources:
Provençal Food Specialties


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