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1
Combine the first 11 ingredients in a large pot.
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2
Simmer for 25 minutes.
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3
If using right away, strain and move on to Step 2.
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4
Otherwise, the broth can be cooled and stored, unstrained, in the refrigerator for up to 1 week.
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5
Preheat the oven to 300 degrees.
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6
Wash the vegetables and peel, if necessary.
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7
They can be prepared in any or all of the following ways: cooked in the broth until tender and left whole; cooked in the broth until tender and then pureed with broth; or left raw and shaved with a mandoline or peeler.
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8
Utilizing all three of these methods makes for a beautiful presentation.
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9
Bring a medium pot of salted water to a boil.
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10
Have a bowl of ice water ready.
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11
Blanch the basil for 2 seconds.
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12
Quickly remove and immerse in the ice water.
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13
Strain and put in a blender with the garlic clove, salt, pepper and sugar to taste; add plenty of broth to keep the puree spinning.
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14
When its smooth, slowly drizzle in 2 tablespoons of the olive oil to emulsify.
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15
Strain, reserving the bright green broth.
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16
Discard the solids.
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17
Season the fish fillets with salt and cayenne.
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18
Heat a large saute pan over high heat.
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19
Add enough canola oil to cover the bottom.
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20
When the oil shimmers, add 2 fillets to the pan, skin side up, and do not disturb.
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21
Cook until golden brown, 3 to 5 minutes.
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22
Place on a baking sheet, skin side down.
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23
Repeat with the remaining 2 fillets.
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24
When all the fillets are seared on one side, drizzle with 2 tablespoons olive oil and a little lemon juice.
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25
Place the baking sheet in the oven and cook until the fish is opaque throughout, 6 to 8 minutes.
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26
Ladle the pistou into 4 warm bowls.
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27
Divide the vegetables among them, reserving some of the shaved ones.
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28
Place the warm fish on top of the vegetables.
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29
Garnish with herbs, greens, edible flowers (if desired) and remaining shaved vegetables.
