Almond-Crusted White Fish with Black Rice and Orange

Name: Almond-Crusted White Fish with Black Rice and Orange
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 300 g black rice; 1 small onion, very finely chopped, for the rice; 750 ml hot vegetable stock; 2 tbsp olive oil; 4 fillets of firm white fish (pollock, sole or hake); 80 g almonds, flaked or chopped; 40 g panko breadcrumbs; 1 egg white, to fix the crust; 100 ml dry white wine, for the sauce; Juice of 1 sweet orange, for the sauce; 1 shallot or small onion, very finely chopped, for the sauce; 150 g cold butter, cut into cubes; Salt and ground white pepper, to taste

⏱ 50 min in total🔪 10 min prep🍳 40 min cooking🍽 4 portiesMedium

White fish under a crust of almonds and panko, with black rice and an orange beurre blanc — the classic French butter sauce built from a reduction and cold butter. A dish designed to impress on any special occasion.

Two techniques carry it. The crust goes on the top side only: underneath it would go soft in its own juices, on top it stays crisp.

And the beurre blanc is an emulsion, not melted butter: the cold cubes go in one at a time over the lowest possible heat, each one only once the previous has been absorbed. Too hot or too fast and it separates into fat and water — and then there is no saving it.

Ingredients

Measurements

🍽 4 servings

300 g black rice
1 small onion, very finely chopped, for the rice
750 ml hot vegetable stock
2 tbsp olive oil
4 fillets of firm white fish (pollock, sole or hake)
80 g almonds, flaked or chopped
40 g panko breadcrumbs
1 egg white, to fix the crust
100 ml dry white wine, for the sauce
Juice of 1 sweet orange, for the sauce
1 shallot or small onion, very finely chopped, for the sauce
150 g cold butter, cut into cubes
Salt and ground white pepper, to taste

Method

1
In a pan, heat the olive oil and soften the chopped onion until translucent. Add the black rice, toast it for 1 minute and pour in the hot vegetable stock. Season, turn the heat to its lowest and cook covered for 35 to 40 minutes until the grain is tender but firm. Keep it warm.
2
In a shallow dish, mix the chopped almonds with the panko, a pinch of salt and white pepper.
3
Partial coating technique: pat the fish fillets thoroughly dry with kitchen paper and season them. Brush only the top side of each fillet with lightly beaten egg white and press it into the almond and panko mixture so a firm crust forms.
4
Put the fillets on an oiled tray, crust side up. Bake in a preheated hot oven (200 °C) for about 10 to 12 minutes, depending on the thickness of the fish. For the last 2 minutes you can switch on the grill so the almonds toast properly and turn really crisp.
5
The beurre blanc reduction: while the fish is in the oven, put the white wine, the orange juice and the chopped shallot in a small pan over medium heat. Let it boil and reduce until only a tablespoon of aromatic concentrate is left.
6
Emulsifying the sauce: turn the heat to its absolute lowest (or take the pan off the heat). Start adding the cubes of cold butter one at a time, whisking constantly with a hand balloon whisk. Do not add the next cube until the previous one has melted and emulsified. The sauce should end up thick, creamy and glossy. Strain it to remove the pieces of shallot and season.
7
Plating: place a mould or a generous bed of black rice on the plate. Set the fish fillet on top with its crisp crust and spoon the warm orange beurre blanc delicately all around.