On my recent holiday to Burgundy, cycling through the beautiful villages of Meursault and Pommard a great appetite was worked up. This at the end of each day was satisfied by some amazing food, and even greater wine in some instances. The holiday encompassed three michelin star dinners. Two 1 Star experiences and one 3 Star experience at Lameloise. I was inspired by many things some more difficult than others.
This dish came on our final evening, at a restaurant called La Benaton. I guess from the photos it's quite easy to tell which one has the old tyre rating. ( I should have wiped the pesto oil away to make the plate look neater)
In French, the translation was roasted large cod, fregola sarda, confit tomato and chorizo. "Fregola Sarda" I hear you cry, is a very rare type of pasta. It tasted like large tapioca if I'm honest, but the contrast amongst crunchy vegetables and chorizo was beautiful. It had a green gel served with it, I thought it was tasteless and added nothing to the dish, but would have taken someone a while to make. It was all married together with a beautiful lightly fishy creamy sauce.
How did I make this then? The results were actually fantastic, a little more care in the presentation front and I believe I could fool many. I had just returned from being away with work for five days and rustled this up in 30mins, with a few shortcuts!!
I have found giant couscous to be a revelation, it cooks in five minutes and will then absorb flavours you throw at it. Today it is the lovely smoky oils from the chorizo. I bought sun dried baby tomatoes, if you want to do it yourself follow this recipe. Sun-Dried Tomatoes. The sauce, should be made from classic fish stocks and shellfish carcasses. Again, follow Seafood Heaven for the purists way, otherwise if time is tight just use lobster bisque and follow my adjustments. I found this a wild garlic pesto, which wasn't too overpowering and complimented the dish and the roasted red peppers.
Create a circle of couscous, place the fish on top. Drizzle the sauce around the couscous. Decorate the plate with pieces of roasted red pepper and drizzle the pesto around.
Principle image supplied by Shutterstock.