Turbot à la Provençale (cont'd)
Preparation:
Make sure you have lined up and prepared all the ingredients listed above, eggs boiled, potatoes cooked, veggies sliced etc.
Peppers, Tomatoes and Zucchinis: Heat the grill of your oven and place the yellow pepper and tomato slices skin side up on a baking tray. Add the zucchini slices and baste all of them with 2 tbsp. of olive oil. Put them under the grill, but keep an eye on them. The peppers are done when black speckles are all over the skin. The tomatoes should have shrivelled with the skin starting to peel off. The zucchinis should look a bit brownish and soft. It could take anywhere from 10 to 15 minutes depending on your grill. If tomatoes and zucchinis are done before the peppers take them out, put them on a plate and return the peppers until they are ready. Cool the peppers and tomatoes a bit and pull the skin off. Set aside.
Green Beans: Bring water to a boil and cook the green beans for about 10-12 minutes. They should still have a bite. Run them under cold water and drain them well. Set aside to cool.
Potatoe Cakes: Mash the cooked potatoes with a fork, add the beaten eggs and mix it well. Add parsely, salt and pepper and mix it again. Add the 2 tbsp. flour and continue mixing. The potatoe mash should have a firm consistency, not runny. If not add a bit more flour. Heat 2 tbsp of olive oil in a frying pan. When lightly smoking add the potatoe mixture by tablespoon forming separate heaps. Tap them gently to form a round cake. Reduce the heat to moderate high and fry the cakes gently until they are nicely brown, 2-3 minutes on each side. Add more olive oil if necessary to fry more cakes. Keep them warm in a 100°C (200°F) oven. There should be 2 cakes per serving, so don't make them too big.
Fish: Divide your fillets into 4 portions about 125 gr (1/4 lbs) per serving. Salt and pepper them, dust lightly with flour. Heat olive oil in a saucepan, add the fish fillets and sear them rapidly over high heat. Lower the heat to moderate high and continue sautéeing the fillets for 3-4 minutes on each side. Check if the fillet flesh has turned opaque, if not sauté a bit longer. You may need to do this in two batches, it depends on the size of your saucepan. Do not overcrowd, it's diffcult to turn the fillets with the spatula, be careful! You can keep the fillets warm in the oven while sautéeing the next batch.
Vinaigrette: Mix the 200 ml (about 3/4 cup) extra virgin olive oil, the white balsamico vinegar and salt and pepper to taste.
Assembling the dish: Take 4 plates and drizzle the bottom of each with 1 tbsp. of vinaigrette. Form a crown with the roasted peppers, tomatoes, green beans, zucchinis intercalating them to form a nice pattern. Drizzle a bit of vinaigrette over them and salt and pepper if needed. Place 2 potatoe cakes in the center of your pile. Top it with the fish fillet. Garnish the plate with the cooked eggs, capers and the black olives. Serve with extra vinaigrette if necessary.