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Pan-roasted Sablefish Recipe

Inspired by Feast

Time1h

Serves4

with a grapefruit and uni beurre blanc, chard-cucumber-garlic potato salad and boiled egg. Crispy shallot garnish.

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Ingredients

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Sablefish

4 pieces Sablefish fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Grapefruit and Uni Beurre Blanc

1 cup Dry white wine

1 tbs Shallots, finely chopped

1 cup Fresh grapefruit juice

4 oz Uni (sea urchin)

1 cup Butter, cold and cubed

Chard-Cucumber-Garlic Potato Salad

4 cups Yukon Gold potatoes, cubed

2 cups Swiss chard, chopped

1 large Cucumber, diced

2 cloves Garlic, minced

3 tbs olive oil

2 tbs White wine vinegar

1 tsp Celtic sea salt

1 tsp black pepper

Boiled Egg

4 pieces Eggs

Crispy Shallot Garnish

2 pieces Shallots, thinly sliced

1 cup Flour

2 cups Oil for frying

Method

Preparation

1

Boil the Eggs

Place the eggs in a pot of water, bring to a boil, then cover and let sit for 10 minutes. Cool in ice water, peel, and set aside.

2

Prepare the Potato Salad

Boil the cubed potatoes until tender, about 15 minutes. Drain and let cool. In a large bowl, combine potatoes, Swiss chard, cucumber, garlic, olive oil, vinegar, salt, and pepper. Mix well and set aside.

3

Make the Grapefruit and Uni Beurre Blanc

In a saucepan, combine white wine and shallots. Reduce over medium heat until about 1/4 cup remains. Add grapefruit juice and reduce again. Whisk in the cold butter until emulsified, then gently fold in the uni.

4

Crispy Shallot Garnish

Dredge the thinly sliced shallots in flour. Heat oil in a frying pan and fry shallots until golden brown and crispy. Drain on paper towels.

Cooking the Sablefish

5

Pan-Roast the Sablefish

Season sablefish with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the fish skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes until cooked through.

Assembly

6

Plate the Dish

On each plate, place a serving of the potato salad, top with the pan-roasted sablefish, drizzle with grapefruit and uni beurre blanc, and add a boiled egg. Garnish with crispy shallots.