Common Pandora

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 54 – Common Pandora
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BIN: Pagellus erythrinus
FR: Pageot
GER: Rotbrasse
IT: Fragolino
ESP: Breca
CRO-SRB: Arbun
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Fish, or pescado al pil pil, is a traditional dish in Spanish cuisine, that is in Basque cuisine! It took me forever to get this technique right, but thank god for friends and the internet: special props to my friend Jaime, who shared his mum’s secret family recipe 🙏. 
Fish supplier par excellence: Fin + Bone London 
“Fish Daddy” Filleting Knife by: Savernake Knives

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Ingredients (serves 2):
2 x 400g whole pandora fish) or any collagen rich fish such as cod or hake)
Olive oil to cover the fillets
375ml white wine reduced by 2/3
6-8 garlic cloves cut into slices
2 chillies
2 sliced jalapeños
Chopped parsley
Splash of lemon juice
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Recipe:
1. Fillet the fish as shown in this reel or just buy ready fillets from your favourite fishmonger. Reserve the bones.

2. Infuse the oil on medium-low heat with the garlic, chillies and jalapeños, until the garlic starts turning golden. Reserve.

3. Place the fish bones and fillets in the oil, add the wine reduction and cook very gently, skin side up, for 10-20 minutes, depending on the thickness of the of the fillets. Remove the fillets and bones and strain cooking liquid.

4. Wait until the oil cools down to warm and start emulsifying the sauce by whisking it with a small sieve. Add a splash of lemon juice and the parsley. Spoon generously over the fish fillets and enjoy! 🐠