Pan-fried fish with ginger blood orange vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fish fillet; such as Perch, Sole |
| (6 to 8) | ||
| ; or Sanddabs | ||
| 1½ | cup | Canola oil |
| 2 | tablespoons | Coarsely chopped ginger |
| ¼ | cup | Rice wine vinegar |
| 1 | tablespoon | Finely chopped shallots |
| 2 | tablespoons | Sesame oil |
| 1 | cup | Blood orange juice |
| 10 | teaspoons | Tobika; (fish roe) |
Directions
GINGER AND BLOOD ORANGE VINA
Upon service, saute 6-8 ounces of fish fillet, such as Perch, Sole or Sanddabs. You want a crispy skin. Remove from the pan and lightly season with Kosher or sea salt. place on a warm dinner plate. Pour 3 ounces of well shaken sauce over the fish and garnish with tobika. Along side, arrange a "stack" of very thin and small pancakes. Serve the warm syrup in a petit pitcher next to the stack and pour syrup over when the plate is presented.
GINGER AND BLOOD ORANGE VINAIGRETTE: Heat canola oil just to boiling point. Add ginger and infuse 2 hours covered. Strain out ginger. Whisk in the rice vinegar, shallots, sesame oil and blood orange juice. Place into squirt bottle and keep warm in bain marie. Shake well before use. It does separate. Upon service, add 1 teaspoon tobika per order onto the plated sauce.
Yield: 3 cups.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9251 - ROXSAND SCOCOS Converted by MM_Buster v2.0l.