Parsley
Panko and Pine Nut Crusted Sablefish/Black Cod* with Baby
Artichokes, Cherry Tomatoes, Micro Herbs and Roasted Garlic
Vinaigrette
By James Waller - Monterey
Plaza Hotel & Spa, Monterey, CA
Serves 2
Ingredients for the sablefish/black
cod:
1 lb. sablefish/black cod, cleaned,
skin off, de-boned, cut 2 6-oz. fillets
2 T pine nuts, finely chopped, toasted
1 C panko bread crumbs
1 C fresh dried parsley
2 T olive oil
Salt and pepper to taste
Procedures:
Place bread crumbs and parsley in food processor and mill
until finely ground. Then place toasted pine nuts in mill
with panko and pulse. Process only once or twice to keep
pine nuts roughly chopped. Season mixture with salt and
finely ground pepper and set aside.
Place
thick skillet or heavy sautÈ pan on medium-high
heat. Coat fish with pine nut-panko mixture. Place 2 tablespoons
olive oil in sautÈ pan and place fish in oil. Reduce
heat or remove from heat if oil is too hot. Oil should
not smoke but be hot enough to sear fish. Brown both sides
of fish, about 2 minutes on each side, and remove from
pan.
Ingredients
for the salad:
4 oz. grilled asparagus spears,
cut 1î pieces
6 oz. grilled artichoke hearts, cut in quarters
12ñ14 organic cherry tomatoes, cut in half
1 C micro herbs
1 T mixture of fresh Italian parsley leaves, tarragon,
mint, chervil
2 oz. roasted garlic vinaigrette
Freshly ground pepper to taste
Ingredients
for the roasted garlic vinaigrette:
4 oz. virgin olive oil
1 T roasted garlic, mashed
1 T parsley, chopped
1 T thyme, chopped
1 T tarragon, chopped
1 T Dijon mustard
2 T shallots, chopped
6 T verjus or Champagne vinegar
1 T lemon juice
1 T honey
2 oz. water
Procedure:
Put all ingredients, except oil, in blender. Turn on blender
and purÈe ingredients for about 1 minute; then
add the oil slowly to emulsify. Season with salt and pepper.
To
Serve:
Toss all salad ingredients with dressing and place in
middle of plate. Place cooked sablefish/black cod on top
and drizzle some vinaigrette around fish.
*Seafood
Watch: recommends wild-caught sablefish/blackcod
from Alaska and British Columbia.
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