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For the Fish: |
| 1½ lbs. |
Boneless, skinless, Black Cod, divided into 4 equal portions (can substitute halibut as well)
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| 1 Qt |
Excellent quality olive oil (can be saved for re-use, refrigerated)
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Salt (preferably Fleur de Sel) & Fresh Ground Black Pepper
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| Instructions: |
| 1. |
In a medium non reactive sauce pan, heat oil to medium (approx. 120 degrees F.)
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| 2. |
Submerge fish into oil, leave on low fire for 2 minutes, remove and let rest in oil until done (approx. 7 minutes)
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| 3. |
Remove from oil season with Salt & Pepper |
| For the Soybeans: |
| 2 Tbls. |
Olive Oil |
| 1 ea. |
Medium shallot, peeled, roughly chopped
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| 1 ea. |
Small clove garlic, peeled, minced |
| 1 leaf |
Fresh Mint |
| 1½ Cups |
Fresh frozen soybeans (ready to use) |
| 2/3 Cup |
Light Chicken stock or water |
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| Instructions: |
| 1. |
In a medium non reactive saucepan heat Oil on medium flame
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| 2. |
Add shallots, garlic cook gently without coloring approx. 2 minutes
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| 3. |
Add Soybeans and Stock or Water, simmer 3 min. then remove |
| 4. |
Pour entire contents into blender, add mint and puree until completely smooth |
| 5. |
Return puree back to saucepan and season with Sea Salt & Fresh Black Pepper |
| For the Tomatoes: |
| 2 Tbls. |
Olive Oil |
| ½ Pint |
Red Grape or Teardrop or Cherry Tomatoes cut in eighths |
| ½ Pint |
Yellow Grape or Teardrop or Cherry Tomatoes cut in eighths |
| 16 ea. |
Picked leaves of fresh mint coarsely ripped by hand |
| 2 Tbls. |
Excellent Quality Olive Oil |
| 1/8 tsp. |
Red Chili Flakes |
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Sea Salt & Freshly Ground Pepper |
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| Instructions: |
| 1. |
Combine all ingredients
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| For the Assembly: |
| 1. |
Equally divide the puree in the center of 4 plates
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| 2. |
Place fish on each mound of puree, drizzle some of the excess oil around |
| 3. |
Place ¼ of the tomato mixture on top of each portion of fish |
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