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1
Preheat the oven to 350 degrees F.
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2
Season the fish on all sides with the salt and pepper.
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3
Heat the oil in a saute pan over high heat.
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4
Sear the fish on the flesh side until it is golden brown.
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5
Turn the fillets over carefully and place the pan in the oven.
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6
Cook the fish in the oven to desired doneness.
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7
When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate.
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8
On top of the Quinoa place a slice of oven roasted tomato.
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9
Place the fish on top of the tomato.
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10
Place 1/4 of the Sauteed Arugala on top of the fish.
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11
Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
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12
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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13
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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14
Heat the oil in a saute pan.
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15
Add the shiitake mushrooms and cook until they start to release their liquid and soften.
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16
Add the quinoa and stir to coat the grains.
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17
Add the chicken stock.
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18
Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes.
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19
Take off the heat, season with salt and pepper and stir in the butter.
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20
Set in a warm place covered until needed.
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21
Preheat oven to 350 degrees F.
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22
Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer.
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23
Season with salt and pepper and place 1 piece of bay leaf on each tomato slice.
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24
Sprinkle a little of the garlic and thyme on top of the tomato slices.
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25
Drizzle with extra-virgin olive oil.
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26
Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook.
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27
Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
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28
Heat the oil in a saute pan.
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29
Add the arugula and stir around until leaves are wilted.
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30
Season with salt and pepper, remove from the heat and set aside.
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31
Chop the bacon and put in a pan over a medium-low flame.
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32
Render the fat making sure not to let it burn.
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33
When the fat is rendered out of the bacon add the balsamic vinegar.
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34
Add the butter and blend in with an immersion blender or hand held electric beater.
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35
Cut the corn off the cob by running a knife down the length of the cob.
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36
Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk.
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37
Put the corn milk into a small saucepan.
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38
Heat gently over a low flame and stir frequently (be careful not to heat it too quickly).
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39
When the corn milk is hot add the chives and butter and mix with an immersion blender.
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40
Season with salt and pepper and reserve in a warm place.
