Seared Butterfish with Grilled Vegetables & Lemon Caper Dressing

Searing is an excellent way to seal
in all the succulent juices of all kinds of meat. The Seared Butterfish with
Grilled Vegetables & Lemon Caper Dressing is a mouth-wateringly delicious
dish that will tantalize your taste buds with a burst of exotic flavours. Perfectly
cooked fish combined with smoky flavours of the grilled vegetables drizzled
with the tangy and salty lemon and caper dressing takes to dish to a whole new
level and makes you come back for more. Read on to know how to make this dish
Michelin style, as served in restaurants like Chatrium Hotel Riverside Bangkok.
Preparation
time: 30 - 40 minutes'''
Ingredients
(feeds 4)'''
Eggplant                                                                       1          pc        
Zucchini                                                                        1          pc        
Carrot, peeled                                                               1          pc        
Red bell pepper                                                             1          pc        
Yellow bell pepper                                                         1          pc        
Green bell pepper                                                          1          pc        
Olive oil
Salt
Freshly ground black pepper
Mixed herbs (thyme & rosemary
chopped)                      
Butterfish (180gr each)                                                   4          pcs       
Salt
Freshly ground black pepper
Olive oil
 Lemon caper dressing (see recipe
below)                       8          tbs       
Preparation
1.     First cut the Zucchini, eggplant and carrots into circular slices and
put them into a bowl and drizzle over some olive oil, powdered herbs, and
season with salt and pepper and cook the vegetables on a grill until they are
thoroughly cooked and until they get nice grill marks.
2.     Next place the bell peppers in another bowl and seasoning it with salt,
pepper herbs and a drizzle of olive oil and roast them in the oven till cooked.
3.     Remove the bell peppers from the oven, let it cool down, peel and
de-seed and cut them into different shapes as same as the vegetables.
4.     Season the fish as same as the vegetables and cook the fish on a griddle
with a little bit of olive oil until it’s adequately cooked and satisfactorily
browned.
5.     Arrange the grilled vegetables one after the other nicely on the plate
and place the fish next to the arranged vegetable. Rain slightly the dressing
over and around the fish and serve hot
with a glass of red wine on the side.
Lemon-Caper
Dressing'''
Olive oil                                                                        100       ml
Lemon confit, chopped (see recipe below)                      1          tbs
Lemon, juiced                                                               1          pc        
Tomato, concasse                                                         2          pcs       
Capers                                                                          1          tbs       
Herbs, mixed, chopped (dill, parsley, tarragon)            1          tbs       
Salt & Pepper
Preparation
·        
Simply add all the
ingredients into a bowl and mix them thoroughly checking the seasoning.
Lemon Confit
Lemons                                                                        5-6        pcs       
Sugar                                                                           500       gr         
Water                                                                            500       ml         
Description
Lemon Confit is a concoction
of soggy lemon peel
and juice; it is an extremely versatile ingredient which can be added to almost
all kinds of food items to impart a lemony zingy and tangy flavour. The variety
of food that Lemon Confit can be
infused includes blended salad dressings,
dips, garlic hummus, pureed soups and even dressings for meat and fish.
Preparation
1.    
Add sugar and
water into a saucepan and bring it to a boil.
2.    
Lower the
heat and let it simmer for 2 minutes until the sugar is fully dissolved.
3.    
Wash the
lemons and trim from both ends about half a centimetre and cut into thin slices
removing the seeds.
4.    
Place the
lemons on a baking pan in rows adding the sugar syrup mildly over the slices
and then place a baking paper on top of the lemon and cover the pan with foil. (randomly prick the baking paper with a knife
before placing it over the pan this allows additional moisture to escape).
5.    
Bake for
30-40 minutes until the lemon slices become translucent and sugar becomes
syrupy.
6.    
Let it cool
and refrigerate it in a jar or a bottle in its syrup.