Atlantic bonito in a fricandeau stew
Ingredients:
- 750 g Figueres onion
- 150ml rancio wine
- 350g chanterelles
- 750 g Atlantic bonito (nape cut or cut from head to tail)
- 1.5l water
- 30 g pine nuts
- 50 g almonds
- Saffron
- 200 ml cognac
Method:
1
Peel and brunoise the onion, put it in a saucepan and slowly sauté it until it thickens. Once it turns golden brown, add the rancio wine and reduce. Remove and pour through a sieve to eliminate the excess oil. Clean the chanterelles and cook them in the same pan you sautéed the onion in, until they turn golden brown. Remove and set aside.
2
Put the Atlantic bonito’s nape cut aside, leave in water and salt, roast its bones and head in the oven for 10 minutes at 220°C/230 °C and keep the rest of the fish for other dishes. Take the bones and head out of the oven, put them in a pot, pour in water and boil for 25 minutes and then leave for a further 25 minutes to infuse. Strain the stock and keep it hot.
3
Remove the nape cut from the water and salt and dry it. Slice it, batter it and fry it in the saucepan with the oil left over from the onion and the chanterelles. It does not need to be fried for long, just enough to take colour. Remove it, take out the excess oil, put it in a pan over high heat and flambé it with cognac.
4
Add the onion, chanterelles, stock and pieces of Atlantic bonito together in a saucepan and cook over medium heat. Meanwhile mash up the pine nuts, almonds and saffron, with a dash of black pepper and salt. Add this to the saucepan and cook for 3 or 4 minutes and then serve on a plate. It is ready.
Allergens:
Sulphites, fish, nuts.