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TO ROAST TOMATOES:
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Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds.
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Drop into ice water to stop cooking.
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Peel, quarter and seed tomatoes.
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In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes.
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Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender.
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Remove from oven; discard herbs.
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Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
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TO MAKE MASHED POTATOES:
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Boil peeled potatoes until fork tender in salted water.
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Strain and puree in a food mill or use mixer to whip.
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In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes.
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With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream.
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Stir with a wooden spoon until well incorporated.
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Season with salt and pepper and set aside.
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16
TO COOK FISH:
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Use very firm crimini mushrooms or button mushrooms only.
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Cut off stems; slice mushrooms as thinly as possible.
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Shingle slice mushrooms atop the fillet.
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Season with salt and pepper just before searing the fish.
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In a saute pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden.
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Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish.
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Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.
