Recipe: St Peter's Fillet with Orange

Name: St Peter's Fillet with Orange
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 st peter fillets of 180 g (6.25 oz) each with skin; 3 oranges; 100 g (3.5 oz) of butter; 10 cl (0.4 cup) of olive oil; salt; pepper; Cayenne or Espelette pepper; 300 gr (10.5 oz) of dried tagliatelle; 1 bunch of chives

By AFTouch-Cuisine 5/5 (1 review)

Prep 30 min

Cook 45 min

Total 1h15

Servings 4 serv.

St Peter's fillet is a white fish with delicate flesh, best pan-fried skin-side first until crispy. Served here over tagliatelle with an orange reduction mounted with butter, like a beurre blanc. Blanched zests twice to remove bitterness, then candied in the sauce. Four minutes in the pan total. Tagliatelle tossed with chives makes it a proper dinner plate.

Recette St Peter's Fillet with Orange - Recette de chef — Photo: ivan couet aftouch-cuisine

Ingredients for 4 servings

Adjust for

servings

4 st peter fillets of 180 g (6.25 oz) each with skin
3 oranges
100 g (3.5 oz) of butter
10 cl (0.4 cup) of olive oil
salt
pepper
Cayenne or Espelette pepper
300 gr (10.5 oz) of dried tagliatelle
1 bunch of chives

Step-by-step directions

1 Start by washing the oranges, remove the zests using a vegetable peeler, slice them finely and blanch them twice then set aside.

2 Recover the juice from the oranges, pass it through a fine sieve, reduce it on the heat to a jam-like consistency then set aside.

3 Slice the chives and set aside, keep 4 whole stems for decoration.

4 Cook the tagliatelle in plenty of boiling salted water cooked "al dente", drain them and spread them on a large plate to cool, stirring with a fork and a little oil so they don't stick.

5 Pan fry the fish fillets seasoned with salt and pepper in a non-stick pan with olive oil, skin side 3 minutes first, then turn them over and cook for another 1 minute, then place them on absorbent paper

6 For presentation, reheat the orange juice with the zests to candy them a little then add 5 cl (1.7 fl oz) of water. Whisk in the remaining butter already cut into small pieces and well hardened using a whisk, the mixture should remain homogeneous like a beurre blanc, keep warm. Make a double boiler to reheat the tagliatelle

Chef Patrick's Comment

Excellent recipe, a bit expensive admittedly but the flesh of this fish is exceptional, you can also enjoy it simply meunière with lime juice and a little fleur de sel.

Frequently asked questions

Can I replace the tagliatelle with something else ?

Absolutely. White rice or even steamed potatoes work just as well with the orange sauce. If pasta isn't your thing, swap it out. The point is having something to soak up that butter-mounted sauce.

How do I prevent the orange sauce from breaking when mounting with butter ?

Keep the butter cold, cut into small cubes. Whisk constantly over low heat, no more than 3 minutes. If it splits, take it off heat for two seconds and keep whisking. It's just like a classic beurre blanc.

Can I cook the tagliatelle in advance ?

Yes. Cook them al dente in the morning, spread them out with a touch of oil so they don't stick. At service time, warm them 2 minutes in a pan with butter and chives. They soften right up.