Hamachi, scallops with sauce aigre-doux and potato rosti

4 Servings
Seafood Contemporary
Technique Favorful preparation seard bake Seasonings Seafood Contemporary

2 ounces fresh yellow tail hamachi let clean
4 llops clean and abductor removed
1 Sauce.
1 cup of vegetable e
2 small red and yellow per cored and thinly sliced
1/2 cup llot confit
1 a sprig of me
1 leaf
1/3 cup ve oil
1 tbsp te wine vinegar
1/2 cup of noilly prat or reisling
ato rosti:
1 fingerling atoes
2 sprig of me
1 sprig of emary
3 roasted lic
1 clarrified ter
1/3 cup ra virgin olive oil
1 sea t
1 garnish
1 Micro ens
1 splash balsamic aigrette

for hamachi seasoned both side with salt and pepper, place in a pan rubbed with olive oil turning onces. Preheat the pan place the fish carefully sear both side 1 to 2 mins, in a medium high heat. seasoned scallops and in a very little oil sear scallops turning only once's. Sauce: sauteed peppers vegetable nage,shallots,herbs and oil for 10 mins or so until soft add in vinegar cook until almost auset. pour in noilly prat or reisling bring to boil, and let is simmer for 10mins. removed pan from heat remove all the herbs place in a food processor place the sauce in fine sieve using a rubber spatula put the sauce back in a pan and let it reduce until you reach the desired consistency. adjust seasoning to your liking. Potato rosti cut the fingerling like medallions or coins no more that 1/3 of an inch thick, in baking sheet pan place all ingredient and bake until potato are completely soft and roasted.Discard all other ingredients. in a bowl pour clarried butter and season with salt and pepper to taste. get a flat pan and and a round cutter carefully place each individual slice in to a cutter and cook potato until golden brown consistency is reach take a metal spatula to carefully remove the potato place in a paper towel to remove all the excess oil. to serve: place the potato rosti in the middle plate add the hamachi on top and scallops around the plate presentation side up. add in the sauce on top and around the plate. garnish with mirco greens drizzle with balsamic vinaigrette.


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