Charred Amberjack Recipe

Inspired by BOTANIST

Time45m

Serves4

Fresh legumes, fennel, smoked butter, white fumet, black truffles

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Ingredients

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1
Prepare the Fish
Season the amberjack fillets with salt and pepper. Preheat the grill to high heat. Grill the fillets for 4-5 minutes on each side until charred and cooked through.
2
Prepare the Vegetables
Trim the green beans, remove the peas from their pods, and shell the fava beans. Blanch all legumes in boiling salted water for 2-3 minutes, then transfer to ice water to stop cooking. Slice the fennel bulb thinly.
3
Make the Sauce
In a saucepan, melt the smoked butter over medium heat. Add the white fumet and bring to a simmer. Cook for 5-10 minutes until slightly thickened. Finely slice black truffles and add to the sauce.

4
Plating
On each plate, arrange a portion of the grilled amberjack. Surround with a mix of the blanched legumes and fennel slices. Drizzle the smoked butter sauce over the top and garnish with fennel fronds.