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1
Preheat oven to 400 degrees F.
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2
In a large saute pan, heat olive oil until almost smoking.
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3
Season the fish, and place in the pan, skin side down, to sear.
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4
When the skin side is brown, turn the strips over.
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5
Add the sprigs to the pan and place in oven to finish cooking 5 more minutes.
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6
Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes.
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7
Drizzle the Pea Puree around the potato pancake decoratively.
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8
Drizzle the aged balsamic in a contrasting pattern.
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9
Take the fish from the oven and place 4 strips of fish leaning on the potato cake.
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10
Serve hot.
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11
Remove peas from their pods and rinse.
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12
In large quantity of salted, boiling water, cook until they loose their crunch.
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13
Place in blender and puree.
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14
Add ice and extra-virgin olive oil to assist in puree.
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15
Season and pass through fine strainer.
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16
Reserve in refrigerator until ready to use.
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17
Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes.
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18
Remove skins and pass the potatoes through a food mill into a bowl.
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19
Add the chives, shallots and garlic and mix.
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20
Season the mixture, and add two egg whites whipped to soft peaks.
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21
Adjust consistency with flour.
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22
Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
