Jun 04 2026
Restaurants›BOTANIST›Sablefish Recipe

Sablefish Recipe

Inspired by BOTANIST
Time1h
Serves4

smoked carrots, chickpea panisse, eggplant, grilled vegetable sauce, mint jus

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Ingredients

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Sablefish

Smoked Carrots

Chickpea Panisse

Grilled Vegetable Sauce

Mint Jus

Method

Preparation

  1. 1

    Prepare the Smoked Carrots

    Peel and cut the carrots into sticks. Toss with olive oil, smoked paprika, and salt. Smoke the carrots using a stovetop smoker or in a regular oven at low temperature until tender.

  2. 2

    Make the Chickpea Panisse

    In a saucepan, bring water to a boil. Gradually whisk in chickpea flour and salt. Stir until thickened, then pour into a greased dish and let cool. Once cooled, cut into desired shapes and pan-fry until golden.

  3. 3

    Prepare the Grilled Vegetable Sauce

    Chop the eggplant, zucchini, and bell pepper. Toss with olive oil, balsamic vinegar, salt, and pepper. Grill until tender and charred, then blend into a sauce.

  4. 4

    Make the Mint Jus

    In a blender, combine mint leaves, water, lemon juice, and a pinch of salt. Blend until smooth, then strain to get a clear jus.

Cooking the Sablefish

  1. 5

    Cook the Sablefish

    Preheat the grill or oven to medium-high heat. Brush the sablefish fillets with olive oil, and season with salt and pepper. Grill or bake for about 5-7 minutes on each side or until cooked through and flaky.

Assembly

  1. 6

    Plate the Dish

    On a plate, place the chickpea panisse as a base, top it with the smoked carrots, then add the sablefish. Drizzle with grilled vegetable sauce and mint jus. Serve immediately.

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