Pan Seared Lingcod Recipe

Inspired by Roar

Time45m

Serves4

braised fennel, leek, fingerling potatoes, veloute, cherry tomato, basil oil, fuschia powder

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Ingredients

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Fish

4 pieces Lingcod fillets

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Vegetables

1 piece Fennel bulb

2 pieces Leeks

1 lb Fingerling potatoes

1 cup Cherry tomatoes

1 bunch Fresh basil

Sauce

2 tbs Butter

2 tbs 00 bread flour

1 cup Chicken or vegetable stock

1 tsp Fuschia powder

Garnish

2 tbs Basil oil

Method

Preparation

Prepare the vegetables

Slice the fennel bulb and leeks thinly. Halve the fingerling potatoes and boil until tender, about 10-15 minutes. Drain and set aside.

Make the veloute

In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes until golden. Gradually add the stock while whisking, and cook until thickened. Stir in the fuschia powder and season with salt and pepper.

Cooking

Sear the fish

Season the lingcod fillets with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the fillets and cook for 4-5 minutes on each side or until golden brown and cooked through.

Sauté the vegetables

In the same skillet, add the sliced fennel and leeks. Sauté until soft, about 5 minutes. Add the cherry tomatoes and cooked fingerling potatoes, and cook for an additional 2-3 minutes until heated through.

Plating

Serve the dish

On a plate, create a base with the sautéed vegetables. Place the seared lingcod on top and drizzle with veloute and basil oil. Garnish with fresh basil leaves.