Sautéed Fillet of Jolthead with Basil and Tomato Broth with Fresh Chanterelles
The jolthead is the king of porgies. Most porgies we see in America are caught off the Atlantic coast (some in the Caribbean). The jolthead is plentiful along the North Carolina coast. It is pretty to look at (golden silver with blue gill markings), and delicious to eat because it is plump. They grow quite big, but 2 pounds is a common size. If you are ambitious, you can scale, and fillet your own fish, as Chef Howell demonstrates. However, you can also purchase skin-on fillets. If joltheads are not available, substitute a lean, firm-fleshed flat fish such as other varieties of porgy, or red snapper, sea bass or even tilapia. In the restaurant, the fillets are sautéed to order. At home you may want to sauté them one at a time, then transfer them to a baking sheet to finish cooking, all at once, in the oven. The fresh chanterelles, used in the Basil and Tomato broth, are available imported and domestic from May to February. If not available, substitute white button mushrooms or cremini.
Ingredients
- Basil and Tomato Broth with Fresh Chanterelles (recipe follows)
- Jolthead, porgy, red snapper, sea bass or tilapia fillets - four, 8-ounce, skin-on
- Salt and freshly ground pepper, to taste
- Extra virgin olive oil - as needed
- Mixed chopped fresh herbs - 4 teaspoons (Italian parsley, sage, thyme)
- Butter - as needed
- Fresh basil leaves - for garnish
- Basil and Tomato Broth with Fresh Chanterelles (makes about 4 cups)
- Extra Virgin Olive Oil - 2 tablespoons, divided
- Fresh chanterelle mushrooms - 8 ounces, cleaned, trimmed
- Butter - 1 tablespoon
- Shallots - 4, peeled, chopped, divided
- Leeks - 2, white part only, cleaned, trimmed, sliced
- Fish Stock (see Basics) - 2 cups (approximately)
- Yellow cherry or pear tomatoes, - 1 pint, halved
- Red cherry or small plum tomatoes - 1 pint, halved
- Puréed garlic (available in jars) - 1 teaspoon, roasted
- Salt and freshly ground pepper, to taste
- Puréed basil or prepared pesto (available in jars) - 3 tablespoons
- Basil-infused olive oil (available in gourmet stores) - 2 tablespoons
Instructions
To prevent the fillet from curling up during cooking, score each fillet lengthwise on skin side with a sharp or serrated knife, cutting through the skin. Season each fillet on both sides with salt and freshly ground pepper to taste. Dust the skin side lightly with superfine (Wondra) flour
Film the bottom of a small skillet with olive oil and heat over high heat. One at a time, sauté the seasoned fillets, skin side down, until the skin has browned, about 2 minutes. Turn fillet over and sprinkle skin-side with 1 teaspoon mixed chopped herbs. Add 1 to 2 tablespoons of butter to the sauté pan, swirling to melt. Lift fish with spatula or spoon so melted butter runs under fish, and baste fish with the butter from the pan. Place each fillet on a baking pan until all are cooked. Then roast in a 350 F oven until just cooked through, about 2 to 3 minutes more.
To serve: Spoon one-fourth, about 1 cup, of Basil and Tomato Broth on dinner plate. Place jolthead fillet on top. Top fillet with a few of the chanterelles from the broth. Garnish with several fresh basil leaves.
In a small skillet heat 1 tablespoon of the olive oil over medium heat. If the chanterelles are large, cut in half. Add chanterelles to skillet and sauté for 3 to 4 minutes. Add the butter and half the chopped shallots and sauté briefly, stirring. Cover and reserve, warm.
In a 2-1/2 quart saucepan heat the remaining tablespoon of olive oil over medium heat. Add the sliced leeks and sauté to soften. Do not burn. When leeks are translucent, add the remaining chopped shallots. Sauté briefly and add the reserved chanterelle-shallot mixture. Add enough of the fish stock to cover the vegetables and bring to a boil. Add the tomatoes, the roasted garlic, and season with salt and freshly ground pepper to taste. Reduce heat to a simmer. The tomatoes should be cooked but not overcooked and shapeless. Just before serving, add the puréed basil or pesto and the basil oil. Heat, stirring gently to mix ingredients.
