Catfish steak with vongole
2 servings
60 minutes
Recipe from Dmitry Pogorelov, chef of the Hamster restaurant.
1
Prepare sauce with vongole. Slice shallots into half rings, cut chili in half, remove seeds and slice thinly, chop capers, and cut tomatoes into wedges.
- Shallots: 1 piece
- Green chili pepper: 1 piece
- Capers: 40 g
- Tomatoes: 200 g
2
Rinse the shells under a strong stream of cold water, discard all shells with open valves.
3
Heat olive oil in a large saucepan. Add shallots and sauté until the onion is translucent. Add capers and chili pepper, sauté for another half minute, then add vongole. Pour in white wine, cover the saucepan with a lid, and let it simmer for 3 minutes.
- Extra virgin olive oil: 1 tablespoon
- Shallots: 1 piece
- Capers: 40 g
- Green chili pepper: 1 piece
- Venus shells (vongole): 160 g
- White wine: 80 ml
4
Add tomatoes, then pour in the broth after 30 seconds. Bring the sauce to a boil, season with salt and pepper, and remove from heat. Discard any shells that did not open.
- Tomatoes: 200 g
- Fish broth: 600 ml
- Salt: to taste
5
Remove the shells from the sauce and set aside. Bring the sauce to a boil, add the fillet of the fish, cover the pot with a lid or parchment, and cook the fish over medium heat for 10-12 minutes.
- Fillet of wolffish: 2 pieces
6
Before serving, take out the fish and place it on two plates. Arrange shells next to the fish.
7
Bring the sauce to a boil, add chopped parsley, basil, olive oil, and spinach leaves. As soon as the spinach wilts slightly, remove the sauce from heat.
- Parsley: 5 g
- Basil: 5 g
- Extra virgin olive oil: 1 tablespoon
- Spinach: 80 g
8
Pour the sauce over the dentex with vongole, place spinach on plates, sprinkle with furikake and serve.
- Furikake seasoning: 1 g