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1
To prepare the potatoes, slice the potatoes very thin using a mandolin.
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2
Place slices on a towel and dry.
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3
In a pan, heat the oil over medium heat and add the potato slices.
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4
The oil should not be very hot, you want to blanch the potatoes, but they should not have any color.
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5
Drain and dry the potatoes.
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6
Increase the heat of the oil.
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7
Place 1 cilantro leaf onto a potato slice and cover with another slice of potato.
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8
Press the two slices together firmly, and fry quickly until crispy.
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9
Drain and set aside.
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10
Repeat this process until you have enough to serve your guests.
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11
To make the pea puree, sweat the onions for 2 minutes.
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12
Add the garlic and sweat for another 1 minute.
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13
Add the wine, and reduce by half.
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14
Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon.
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15
Defrost the peas, and add them to the cream mixture.
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16
Using a blender, puree mixture, set aside and keep warm.
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17
For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil.
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18
Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper.
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19
For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4.
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20
Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat.
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21
Pass the sauce through a strainer and return to the saucepot.
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22
On low heat, slowly add small pieces of the butter, constantly stirring the sauce.
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23
Set sauce aside and keep warm.
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24
To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps.
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25
Do not overmix the batter.
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26
In a large pot, heat the oil to 350 degrees F.
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27
To prepare the fish, dip the fish pieces into the tempura batter.
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28
Fry the fish for approximately 10 minutes, or until light golden brown.
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29
Remove the fish and drain on paper towels.
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30
Season with salt while the fish is still hot.
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31
To serve, place the fish pieces on each plate.
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32
Add the herb salad to the side of the fish.
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33
Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate.
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34
Serve with Coriander Chips and drizzle with basil oil.
