hef Ben Gomnitzki of Milgo & Milbar, a new fish restaurant on Tel Aviv’s lively Rothschild Boulevard, says this time of year is best for fishing and cooking fish. Gomnitzki puts the accent on fresh, flavorful food. He has given us a few of his favorite fish recipes cooked with winter vegetables for a warm, tasty meal.
ASIAN FISH SOUPServes 2
✔ 2-3 Tbsp. olive oil
✔ 3 cm. fresh ginger, chopped
✔ 2 stalks lemon grass
✔ 2 onions, chopped
✔ 2 carrots, peeled and cubed
✔ 2 fennels, cubed
✔ 2 tomatoes, cubed
✔ 1 liter fish stock
✔ 1 bunch parsley, chopped
✔ 1 bunch basil, chopped
✔ 300 gr. fresh fish fillets, cut into small cubes
In a large pot, heat olive oil. Add the vegetables and sauté over low heat for 10 minutes. Add the fish and continue cooking 10 more minutes.
Add the fish stock to cover. Add the herbs and cook for 15 minutes.
Serve with lemon wedges.
FISH FILLET AND BLACK LENTILSServes 2
✔ 1 onion, chopped
✔ 1 carrot, chopped
✔ 2 tomatoes, chopped
✔ 5 garlic cloves, sliced
✔ ½ chili pepper, sliced
✔ 300 gr. fish fillet
✔ ½ cup yogurt
✔ Salt and white pepper to taste Sauté vegetables in olive oil until tender.
Add lentils and cover with water. Cook over low heat for 45 minutes until lentils are cooked. Season with salt and white pepper.
Sear the fish on both sides, about 3 minutes on each side.
Divide the lentil stew between the plates.
Add a few tablespoons of yogurt and place the fish fillet on top.
FISH FILLET WITH JERUSALEM ARTICHOKESServes 2
✔ 4 fish fillets
For the sauce
✔ ½ kg. Jerusalem artichokes, peeled and cut into 2-cm chunks
✔ 8 small pearl onions or 4 shallots, peeled
✔ 1 cup chickpeas, soaked overnight
✔ 1 liter fish or vegetables stock or water
✔ 5 thyme sprigs
✔ Salt and white pepper
Heat olive oil in a low, wide pot. Add onions and artichokes. Fry until golden. Add the soaked chickpeas, thyme and stock or water.
Cook until sauce is reduced to half and thickens. Season with salt and pepper.
In another skillet, sear the fish fillets on both sides.
Place the fillets on the plates, 2 for each portion, and spoon sauce on top. Garnish with a few thyme leaves.
FISH KEBABS AND VEGETABLE STEWServes 4For the kebabs
✔ 500 gr. fish, bones and skin removed
✔ ½ onion, peeled and chopped
✔ 2 cloves garlic, minced
✔ Fresh chili, to taste
✔ 50 gr. cilantro or parsley,chopped
✔ Zest of 1 lemon
✔ Salt and pepper to taste For the stew
✔ 2 eggplants, peeled and cubed
✔ 100 gr. green beans
✔ 4 tomatoes, peeled
✔ 1 garlic clove, sliced
✔ 1 Tbsp. sweet paprika
✔ ½ bunch parsley, chopped For the salad
✔ 10 cherry tomatoes, halved
✔ 3 radishes, thinly sliced
✔ 4 slices chili (optional)
✔ Juice of 1 lemon
✔ Olive oil
✔ Sea salt Chop the fish and add the rest of the ingredients.
Mix well and shape into small kebabs.
Cover and refrigerate.
In a shallow skillet, fry eggplant in olive oil on all sides. Add tomatoes, garlic, chili and seasoning. Add enough water to cover. Bring to a boil and cook over medium heat until the vegetable stew thickens. Add green beans toward the end of the cooking.
Heat another skillet with a little olive oil.
Fry the fish kebabs on all sides until done, about 4 minutes.
Meanwhile, mix all the salad ingredients in a bowl and season with olive oil, lemon and sea salt.
Pour a ladleful of the stew on each plate. Place the kebabs on top and serve salad on the side. Recipes and photos courtesy of Milgo & Milbar, 142 Rothschild Boulevard (corner of Marmorek Street), Tel Aviv, (03) 631-4214. Not kosher
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