Planet Green
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For the Sablefish
1 part miso/½ part sugar/½ part sake/½ part mirin
Sancho leaves
Ginger stock & yuzu
Method:
Mix all in a blender and cover the Sablefish filets
Broil until cooked and brown on top approx 15 min
For the Mushroom Ravioli
2 parts mushrooms/1part onion/1 part edamame/1 egg
Chopped cilantro & chives, S&P to taste
Egg roll wrapper
Method:
Sauté wild mushrooms in olive oil with minced shallots, garlic, deglaze with dry Sherry & cool.
Boil the edamame until very tender and place in the food processor with the remaining ingredients
Roll in wonton skin and twist the ends (remember your college days!)
- Drop in boiling water and cook for approx 4 min or until floats
- Brown in non-stick pan with a little olive oil
- Trim ends and serve
For the Vegetables
- Blanche carrot julienne (approx 30 seconds) and green beans (approx 1-2 min) in boiling water until tender
- Shock in ice water and reserve
- Heat in a sauté pan with ginger and shallots
For the Carrot-Ginger Puree
- Cover minced carrots with carrot juice and a touch of chopped ginger and cook until very tender
- Blend in blender until fine, add heated cream, salt, pepper and butter to taste
- Place a tablespoon on the plate and top with pea shoots
For the Pea Shoots
- Toss in lemon oil & Kosher salt
For the Orange Gastriques
2 C blood orange juice or Valencia
½ C rice vinegar
½ C sugar tt
2 T shallots, bay leaf, thyme
2T maple syrup
Method:
Reduce to a syrup and cool
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