The same ingredient performs three completely different roles. Confit garlic provides sweetness, skordalia delivers bold garlic flavour and crispy garlic adds texture.
Serves 4
Ingredients
For the sablefish:
- 4 sablefish fillets (180–200 g each), skin on
- Sea salt and freshly cracked black pepper
- 2 tbsp olive oil
- Garlic Skordalia
- 500 g russet potatoes, peeled and diced
- 6 confit garlic cloves
- 60 ml extra virgin olive oil
- 2 tbsp lemon juice
- Salt to taste
- Crispy Garlic
- 4 garlic cloves, very thinly sliced
- Vegetable oil for frying
For the ouzo beurre blanc:
- 2 shallots, finely diced
- 100 ml dry white wine
- 50 ml ouzo
- 100 ml fish stock
- 200 g cold unsalted butter, diced
- 1 tbsp lemon juice
- Salt and white pepper
Method
- To make the confit garlic, place peeled garlic cloves in a small saucepan and completely cover with olive oil. Cook over very low heat for about 30 minutes until soft and tender without colouring.
- Cook the potatoes in lightly salted water until tender. Drain well and mash until smooth before mixing with the confit garlic, olive oil and lemon juice. Season to taste and keep warm.
- For the crispy garlic, fry the thinly sliced garlic in hot oil until lightly golden. Drain immediately on paper towel as it will continue to colour after being removed from the oil.
- To make the beurre blanc, gently cook the shallots with the wine, ouzo and fish stock until reduced to about two tablespoons of liquid. Lower the heat and gradually whisk in the cold butter a few cubes at a time until the sauce is smooth and glossy. Finish with lemon juice and season to taste.
- Season the sablefish with salt and pepper. Heat the olive oil in a non-stick pan and cook the fish skin-side down until the skin is crisp. Turn carefully and cook for another minute or two until the fish is just cooked through.
- To serve, spoon the skordalia onto warm plates, place the sablefish on top, drizzle generously with the ouzo beurre blanc and finish with the crispy garlic and fresh herbs.
