Fancy Fish


V51A9168Hot and Hot’s Chris Hastings shares a GMO-free dish. 

By Jan Walsh

Photography by Beau Gustafson

 

A popular New Year’s resolution for 2015 is eating foods without genetically modified organisms (GMOs). And once again, Hot and Hot Fish Club is on the cutting edge, being a GMO-free restaurant already. Today Chris Hastings shares his non-GMO and organic pan-seared Pompano dish. This entrée is made with Sunchoke puree, crones, Swiss chard, and foraged oyster mushrooms. 

 

Fish Ingredients:

4 6-ounce filets of pompano

1 teaspoon salt

1 teaspoon pepper

1 tablespoon oil

1 teaspoon lemon oil

Fish Procedure: Pour oil in a heated cast iron skillet. Turn heat to medium high. Season filet with salt and pepper. Place in pan, skin side down, and pan sear for approximately two minutes. Flip and cook for another two to three minutes. Remove, and let rest.

 

Sunchoke Puree Ingredients:

2 cups sunchokes, peeled

½ cup heavy cream

1 teaspoon thyme

1 teaspoon shallots

salt and pepper

1 tablespoon butter

Sunchoke Procedure: Heat butter with thyme, shallots, salt, and pepper. Add sunchokes and heavy cream. Cook until tender. Puree in VitaPrep. Adjust with salt and pepper to taste. Hold warm.

 

Citrus Reduction Ingredients:

1 cup Satsuma juice

1 cup grapefruit juice

1 tablespoon butter

Satsuma Procedure: Place Satsuma and grapefruit juice in a pot. Reduce to ¼ cup. Mount with butter. Hold warm.

 

Vegetables Ingredients:

2 cups sunchokes, blanched

¼ cup crones

2 cups wild oyster mushrooms

½ thyme

1 tablespoon shallots

2 tablespoons mushrooms

Place butter with shallots and thyme in sauté pan. Cook until shallots are translucent. Add mushrooms and cook for one minute. Add crones. Cook for additional minute. Add sunchokes. Adjust flavor with salt and pepper.

 

Swiss Chard Ingredients: 

1 pint Swiss chard, cleaned and cut in strips

1 tablespoon shallots

1 teaspoon thyme

1 tablespoon butter

Swiss Chard Procedure: Sauté shallots and thyme in butter. Add Swiss chard and sauté. Cook until tender.

 

Rye Crumble Ingredients:

1 cup AP flour

1 teaspoon salt

2 tablespoons sugar

1 tablespoon caraway seed

3 tablespoons heavy cream

4 ounces butter

Rye Crumble Procedure: Combine. Bake for eight minutes at 325 degrees. Remove and cool. Crumble and store in airtight container.

 

Complete Procedure: Swoosh ¼ cup of puree on plate in a circle. Place ¼ of wilted Swiss chard on top left corner of plate. Arrange vegetables along left side on puree. Place pan-seared fish in middle of plate. Spoon two tablespoons of citrus reduction on the right side of fish. Toss chickweed with lemon oil, salt, and pepper. Garnish on plate. Add one tablespoon of rye crumble on right side of plate. Serves four.

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