Braised Fish with Carrot and Onion

Method

1. 01

   Step 1: Dry the fish

   Cut the fillets into 6 cm pieces, blot them thoroughly and season with salt. Wet fish does not fry in a pan, it steams.

2. 02

   Step 2: Set the surface

   Dust the pieces in flour and sear over high heat for 90 seconds a side. They stay raw inside; all we want is a crust that holds them together.

3. 03

   Step 3: Sweat the vegetables

   In the same pan cook the coarsely grated carrot and onion half-rings for 10 minutes, until the carrot is soft and sweet.

4. 04

   Step 4: Cook out the tomato

   Stir in the tomato paste and sugar and fry for 2 minutes until the paste darkens. The sugar is not for sweetness but to balance the acidity.

5. 05

   Step 5: Make the sauce

   Pour in the hot water, add the bay and peppercorns, season with salt and bring to a gentle simmer.

6. 06

   Step 6: Return the fish

   Lay the pieces on top of the vegetables without pushing them under or stirring. A spoon in this pan is the enemy of whole pieces.

7. 07

   Step 7: Braise gently

   Cover and cook over low heat for 15 minutes. The sauce should barely move; a rolling boil shreds the fish into fibres.

8. 08

   Step 8: Check doneness

   The flesh should be matt white all the way through and flake apart rather than spring back. Let it stand 5 minutes before serving.