Golden tilefish recipe
A delicious tilefish recipe with a Basque-style pil pil sauce from chef Daniel Garwood of New York’s Acru. Follow the steps on Fine Dining Lovers.
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Ingredients
- 1 filet or large piece of golden tilefish (or fatty white fish): 1.3-1.8lbs/600-800g
- Brown butter: 14 oz/400g
- Apple cider vinegar (can infuse with botanicals e.g. pine spruce): 14 oz/400g
- Brown butter: 3.5 oz/100g
- Nutritional yeast (fresh or dried overnight grated) : 0.7 oz/20g
- Lemon juice: 0.7 oz/20g
- Salt: to taste
- Reduced clam stock/gelatinous fish stock reserved from the grilled tilefish: 2.6 oz/75g
- Lemon juice: 0.5 oz/15g (or to taste)
- Olive oil: 5.3 oz/150g
- High acid artichoke paste (half vinegar/half lemon juice): 3.5 oz/100g
- Each blanched and grilled: favas snap sugar snaps English peas: 3.5 oz/100g
- Little neck clam (grilled until popped open). Light rinse for dirt: 3.5 oz/100g
- Lovage oil (or fresh chopped lovage) : 0.7 oz/20g
- Lemon juice: to taste
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