Panaché of Fish with Warm Balsamic Vinaigrette

Name: Panaché of Fish with Warm Balsamic Vinaigrette
Yield: Serves 6
Cuisine: Italy
Ingredients: 4 teaspoons finely chopped mixed fresh herbs such as chervil, tarragon, basil, chives; 1 kg/2½ lb mixed fillets of Dover sole, sea bass, red mullet and brill; 60 g/2 oz tomato concassé; 6 well-cleaned scallops, including coral; 1 clove garlic, crushed; salt and freshly ground black pepper; 70 ml/2½ fl oz balsamic vinegar; 70 ml/2½ fl oz extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1 kg/2½ lb mixed fillets of Dover sole, sea bass, red mullet and brill
6

Europe
Italy
Marche
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Season the fish and place in a steamer with the scallops. Cook until lightly done, 3–4 minutes.

Meanwhile, mix together the ingredients for the vinaigrette with salt and pepper to taste and warm up in a saucepan. When the fish is ready, transfer the fish to 4 warm dinner plates and pour the warm vinaigrette over but do not be too generous.

Decorate with tomato concassé (small di