Meagre confit in brown butter

Method

For the fish

1. We remove the scales from the Meagre.
2. We fillet the fish.
3. We remove its skin.
4. With a pair of tweezers, we carefully remove any small bones.
5. We place the fillets in saltwater for 25 minutes.
6. We wash the fillets off.

We spread clarified butter on top, and steam the fillets.

For the fish soup

1. We pour some olive oil in a pot that’s already hot.
2. We sauté the shrimp.
3. We add the tomato purée and cook for 2-3 minutes.
4. We add the chopped tomatoes.
5. We later add the vegetables and herbs, and quench the mixture with cognac and ricard.
6. We increase the heat of the stove for the alcohol to evaporate, and pour the white wine in the mixture.
7. We later add water and broth to the mixture.
8. We add the fish bones and bring the pot to a boil.
9. We reduce the heat, and then add the saffron and hot pepper.

For the sweet garlic

We remove the cloves from the garlic head.
We place the cloves in milk, and bring the mixture to a boil.
We strain the mixture three times.
We place the cloves in some fish soup and cook them in low heat.

For the orzo

We heat a pot.
We add some olive oil and sauté the garlic and onion.
We pour in the orzo. Using a wooden ladle, we try to separate the mixture for a couple of minutes, so it cooks evenly.
We quench the mixture with white wine and cook it risotto-style along with the fish soup.
We add butter and parmesan in the end for the mixture to thicken.