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1
Onions: Thinly slice the onions, and place in a non-reactive dish.
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2
Combine the remaining ingredients and bring to a boil.
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3
Pour over onions and let stand for 24 hours.
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4
Fondue: Preheat the oven to 300 degrees F.
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5
Cook the bacon until crispy and fat is rendered.
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6
Reserve the bacon and the fat separately.
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7
Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat.
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8
Roast until the tomatoes are almost dry.
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9
Place in the blender, add the goat cheese and puree.
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10
Strain through a fine chinois and reserve.
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11
Yellow Tomato Coulis: Quarter the yellow tomato.
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12
Coat with olive oil, salt, and pepper and roast for 20 minutes.
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13
Remove and puree in a food processor.
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14
Season with salt, pepper, and lemon juice.
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15
to taste.
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16
Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer.
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17
Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate.
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18
Reserve.
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19
Basil Oil: Blanch and shock the basil.
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20
Wring out in a clean, dry towel.
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21
Place in a blender with oil and puree for 1 minute.
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22
Let stand for 1 hour and strain.
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23
Reserve.
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24
Season the fish with salt and pepper and lightly dust with flour.
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25
Saute, skin side-down, in a very hot pan until skin is crispy.
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26
Turn the fish over and finish in the oven.
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27
Place pickled onions in the center of a plate.
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28
Rest 1 piece of fish across the onions, allowing them to peek out.
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29
Drizzle with the fondue, coulis, and basil oil.
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30
Sprinkle the bacon around the fish and top with fried malanga.
