Small Tian placed on roasted bones
1 Pour a little olive oil on your plancha then when it is hot, place your 4 bones, fry them on each side then remove them to a plate.
2 Line up your tian elements, salt and pepper add the chopped garlic and thyme cooking approximately 4 minutes then remove to a plate separating zucchini, onions, peppers, and tomatoes.
3 Place your 8 fillets skin side up salt pepper, cook 2 minutes on each side.
4 During this cooking on your roasted bones "build" your tian with your vegetables "plancha'd" arranged harmoniously then install these 4 boats on the plancha near the sole fillets.
Presentation:
In my case I prepared this recipe on a small portable plancha, so it was served like this in the center of the table, but if you have a "traditional" plancha you will serve on a very hot plate.
Clean those bones thoroughly before roasting on the hot plancha, no traces of viscera or scales. They become your serving base and add flavor. Line up all vegetables together, 4 minutes max, salt as they cook to keep them crisp. Serve as-is: grilled vegetables need nothing but fresh lemon. With a Muscadet or Chablis premier cru, the mineral acidity lifts the fish's finesse and the roasted vegetable taste.
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