Seasonal Fish Recipe

Sweat shallot

In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the finely chopped shallot and sweat gently for 2–3 minutes until translucent but not browned.

Add peas and stock

Add the frozen peas and the stock to the pan. Bring to a gentle simmer and cook for 4–5 minutes until peas are tender and cooked through.

Blend and finish

Transfer the cooked peas, shallot, and any cooking liquid to a blender or use an immersion blender. Add the remaining 1 tablespoon butter, fresh mint leaves, lemon juice, salt, and pepper. Purée until very smooth. If desired, add the heavy cream (30 ml) and blend briefly to incorporate for a silkier texture. Taste and adjust seasoning. Keep warm over very low heat or hold in a warm place; if reheating, stir gently to loosen before serving.

Reduce aromatics

In a small heavy-bottomed saucepan, combine the finely minced shallot, dry white wine, and white wine vinegar. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Mount with butter

Reduce heat to low. Add the cold butter cubes a few at a time, whisking constantly to emulsify into the reduced liquid. Keep the sauce just below a simmer — do not boil — to prevent separation. Continue adding butter until the sauce is smooth and slightly thickened.

Finish sauce

Remove from heat. Whisk in the yuzu juice, white pepper, and salt. Taste and adjust acidity or seasoning with a little more yuzu or salt if needed. Keep the beurre blanc warm in a thermos or over a warm (not hot) water bath until plating; if it cools and begins to separate, whisk gently over low heat to bring back together.

Prep fish

Pat the fillets dry with paper towel. Season both sides with 1 tsp salt and 1/2 tsp black pepper (divide evenly across fillets). Let rest at room temperature for 10 minutes.

Cook fish

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 2 tbs olive oil. When the oil is shimmering, add the fillets skin-side down if skin-on. Press gently for 10–15 seconds to ensure even contact. Cook for 3–5 minutes depending on thickness, until the edges are opaque and the skin is crisp. Flip carefully and cook the second side for 1–3 minutes until just cooked through (internal temperature ~52–58°C / 125–136°F for moist, medium doneness). Remove from heat and let rest for 1–2 minutes.

Spoon a generous smear or quenelle of warm purée de pois onto each plate (about 100–120 g per plate). Place the cooked fish fillet atop or slightly off-center on the purée.

Ladle 2–3 tablespoons of warm yuzu beurre blanc around and partially over the fish — avoid drowning the purée. Sprinkle lemon zest and a small pinch of flaky sea salt over the fish. Garnish with microgreens or pea shoots. Serve immediately.