▶️ Fish Butchery - LIVESTREAM
Fish Butchery
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
2
Cook Time 🍳
60-90 minutes
Chef
Chef Tucker
Did you catch Chef Tucker butchering that 40lb salmon on Next Level Chef??? Learn to break down a whole fish like a boss! You definitely don’t want to miss this limited opportunity! We’ll pair the filleted fish with some delicious Mediterranean cheesy orzo. Ciao, bella!
Ingredients 🍲
1 each whole branzino ❄
1 each filet knife
½ cup orzo
1 packet Balinese Truffle Salt
1 stick unsalted butter ❄
¼ cup canola oil
¼ bunch parsley ❄
¼ bunch basil ❄
1 ounce Parmesan cheese ❄
3 cups chicken stock ❄
1 each lemon
1 cup cherry tomatoes ❄
2 ounces pitted olives ❄
Cutting board
Chef’s knife
Cast iron or large saute pan
Fish spatula
Medium pot
Wooden spoon
Microplane or cheese grater
Strainer
Large metal spoon
Kitchen towel, dampened
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Directions 📝
PREP 🔪
Chiffonade the basil and chop the parsley.
Grate the Parmesan cheese.
Slice the cherry tomatoes in quarters. 4. Slice the olives in half.
Slice the olives in half.
Remove the fish from the packaging and pat it dry with paper towels. Really ensure that the fish is as dry as possible so it doesn’t slide around on your cutting board. Have a damp kitchen towel on hand.
Follow Chef Tucker’s Butchery 101 tips for the cleanest fish filets!
HOW TO COOK 🍳
In a medium pot, mix together 2½ cups of the chicken stock with the orzo.
Heat up the large saute pan over high heat. Once nearly smoking, add the canola oil.
Season the filets with truffle salt and gently place into the hot oil, skin side down.
Turn the heat down to medium and cook until golden brown and delicious.
Add 2 tablespoons of butter to the pan and baste the back side of the fish until nearly cooked through.
Flip the fish and lightly kiss on the other side. Remove from the pan and set aside.
Time to finish the orzo! Add the remaining half cup of chicken stock to the orzo and heat over medium heat. Add in 2 tablespoons of butter and emulsify. Add in the grated cheese. Add the lemon zest.
Add a splash of lemon juice over the fish filets and add the remaining lemon juice to the orzo.
Season the orzo to taste with truffle salt. Mix in the tomatoes, olives, and herbs. Voila!
Plate the orzo with the filet, crispy skin side up of course! Dig in, Chef!
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