Braised Basa Fillet with Tomato, Chili and Fennel Recipe - Carnival Cruise Lines

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Carnival Cruise Lines
Braised Basa Fillet with Tomato, Chili and Fennel




Braised Basa Fillet with Tomato, Chili and Fennel - Carnival Cruise Lines


Braised Basa Fillet with Tomato, Chili and Fennel - Recipe


Serves: 4


Ingredients:

  • 5 oz Vermouth Extra Dry
  • 2 oz Gin
  • 2 oz tomato juice
  • 3 oz fish stock
  • 4 basa fillets (6-7 ounces each)
  • 1 fennel bulb cut into 12 wedges
  • 3 chopped tomatoes
  • 1 bunch of chopped chives
  • 3 yukon gold potatoes
  • 3 medium bunches of bok choy
  • 5 sliced garlic cloves
  • 1 chopped red onion
  • 5 oz olive oil
  • 1/2 pint quartered cherry tomatoes
  • 1/4 oz sugar
  • 1/4 oz chili flakes
  • 3 oz flour
  • 4 oz julienned sundried tomatoes
  • salt and pepper

Directions:

  • Season the basa with salt and pepper, trim into even pieces and dust with flour. Sear them on the grill with olive oil.
  • In a frying pan, heat the olive oil and sweat the garlic, chili flakes and onions. Add the vermouth and reduce.
  • Place the grilled fillets and the fennel in a pan and add the chopped tomatoes, tomato juice and fish stock.
  • Braise the fish and fennel, and add cherry tomatoes and sugar; salt and pepper to taste.
  • Roast the potatoes with the skin on.
  • Peel and mash the potatoes with a fork.
  • Marinate the sundried tomatoes in gin for an hour.
  • In a pan, heat the olive oil and sautee the marinated sundried tomatoes for a few seconds. Add the potatoes and chives and mix gently to combine.
  • Make four individual potato patties and sear them on the grill.
  • Cut and remove the bottom of the bok choy and separate the leaves. Saute with olive oil, salt and pepper.
  • Place the sauteed bok choy in the middle of the plate (3 leaves per plate).
  • Arrange the fish on top and then layer with the potato and fennel.
  • Drizzle with sauce and garnish with chives.