Panaché of Fish with Warm Balsamic Vinaigrette

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 kg/ lb mixed fillets of Dover sole, sea bass, red mullet and brill
  • 6 well-cleaned scallops, including coral
  • 60 g/2 oz tomato concassé
  • 4 teaspoons finely chopped mixed fresh herbs such as chervil, tarragon, basil, chives


    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 dice) and the finely chopped fresh herbs. Serve immediately.