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Cooking Recipe Video : Haddock fillet with red wine

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Restaurant: L'Ermitage

Chef: Etienne Krebs

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3.9/ 5 - 14 votes - 648 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
90
Cooking recipe Search Tags:
 Haddock fillet with red wine Haddock fillet fillet with with red red wine wine
Recommended wine with the dish:
Humagne rouge de Leytron, Ulrich Devayes 1999
Difficulty level:
Cooking recipe viewed:
648
Cooking Recipe Preparation time
  • Preparation time: 90 minutes
Cooking Recipe Ingredients
  • 1.32-176 lbs. haddock fillets
  • 2 tbsp. olive oil (for the roasting)
  • 1 bottle red wine (Humagne rouge)
  • 0.85 cups dark veal fond
  • 0.42 cups fish fumet
  • 0.33 lbs. carrot, celery, leek, onion and garlic mixture
  • 2.5 oz. butter
  • Salt, pepper
Onion puree:
  • 8 midsized onions
  • 0.55 lbs. rough salt
  • 10 cloves
  • 0.42 cups fowl bouillon
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cook the onions (not peeled), by putting them on a bed of rough salt in the oven at 428 degrees F for about 1 hour 15 minutes.
  2. By touching and pressing them, you will feel whether the cooking is well done.
  3. Take them out of the oven and remove their skin, keeping their lids (the top of the onions).
  4. Empty the inside with a fork, keep the emptied bodies, and put the pulp (the onion-flesh) in the mixer. Mix it with the bouillon, salt and pepper.
  5. Then, put the whole in a saucepan with the cloves and let it simmer for 30 minutes. Afterwards, withdraw the cloves.
  6. Boil down the wine with the vegetables, the dark fond, the fish fumet and the salt until you obtain a concentration of about 0.85 cups.
  7. Put it in the Chinese, pressing well the vegetables to recover some of this puree, which will bind the sauce.
  8. Bring it to boil. Add butter and whip well.
  9. Adjust the seasoning.
  10. When you are ready to serve, heat the onion shells (bodies) and lids in the oven, as well as the puree and the sauce.
  11. Roast the haddock in olive oil on each side for about 2-3 minutes. If the slices are very thick, you can end the cooking in the oven. This takes about 3 minutes.
  12. Fill the onions with the puree and place them on the serving dish with a haddock fillet, some sauce and fried round onion slices for the decoration.
Restaurant
Name:
L'Ermitage
Phone:
+41(21)964 44 11
Website:
www.ermitage-montreux.com
Address:
Rue du Lac 75 - CP 345
City:
Montreux-Clarens
Country:
Sw
Overview:
"Montreux is the jewel of the Swiss Riviera. Known for its jazz festival and medieval castle in Chillon, Montreux has equally become an important gastronomic attraction thanks to the Krebs family and their famous ''L'Ermitage''. Situated at the lake-side, between water and sky, you will be delighted by an inventive and sophisticated cuisine!"
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