Roasted Ling Cod, Sun Choke Puree, Blue Lake Green Beans
earthy, spiced, buttery
TIME TO EXECUTE
2 Lb. fresh Ling Cod, portioned into 6 even pieces
1 Lb. sunchokes (rinsed, scrubbed, sliced)
2 cloves garlic
½ Russet potato (peeled, small, diced)
1 lb. green beans (blanched)
½ cup almonds (sliced)
½ tsp. onion powder
½ tsp. cayenne pepper
¼ cup chives (chopped)
¼ cup chervil (chopped)
salt and pepper
Preheat oven to 450F.
Pat dry fish, season with salt and Pepper, and set aside.
Take next three ingredients and place in a small pot. Add water until half way up the vegetables. Season with salt and pepper. Bring to the boil and then simmer. Cook until softened, about 15 minutes. Add to a blender and blitz until smooth puree is formed.
While the sunchokes are cooking, take a large sauté pan on medium heat and add some olive oil. Wait until just smoking and add in fish, making sure not to crowd the pan. Cook on one side for 4 minutes, flip, and place into the oven. Cook for another 3-5 minutes. Remove from oven and let sit for 1 minute. Remove Fish and keep warm.
In the same pan, wipe out oil, and add a drizzle of fresh oil. Place on high heat and add green beans. Cook for 30 seconds, season with salt and pepper, and add next 3 ingredients. Toss to coat for 45 seconds and remove from heat.
Take puree and fold in fresh herbs.
To plate: place puree in the middle. Lay green bean mixture on the puree, and then fish portions on top. Finish with good olive oil.