Bluefish Escabeche with Heirloom Tomatoes
Courtesy: Chef Jason Weiner, Almond Restaurant
For the fish:
1/4 cup wondra flour,
3 tablespoons canola oil,
1 very fresh bluefish filet (pin bones removed),
Salt and pepper,
1 yellow onion (sliced thin),
1 small carrot (peeled/sliced thin),
3 oz. extra virgin olive oil,
1 c. white wine vinegar,
1 c. white wine,
1 teaspoon coriander seeds,
1 teaspoon chile flakes,
1 bunch parsley,
1 bunch basil,
3 bay leaves,
For the salad:
4 Green Zebra Tomatoes,
12 Sungold Tomatoes,
1 C. assorted picked herb (celery leaves, chives, parsley, tarragon, microgreens, fennel greens, etc.),
Fleur de sel, freshly ground black pepper,
Crusty bread (sliced, grilled and torn into pieces),
Season the bluefish with salt and pepper, and then dredge it in the flour, shaking off the excess.
In a medium hot sauté pan sear the bluefish in the canola oil on both sides.
Transfer the bluefish to a nonreactive casserole that it will fit into snuggly.
Meanwhile, add the olive oil, onion, and carrot to a saucepot. Cook gently until the vegetables become translucent.
Add the wine, vinegar and one cup of water, and bring the mixture to a simmer.
Sprinkle the herbs and aromatics on top of the fish. Pour the hot liquid over the fish and transfer to a refrigerator to cool. The fish will be ready in 12 hours. It can stay in the liquid up to a week.
Quarter the green zebras and halve the sungolds.
Arrange the tomatoes, herbs, and bread on a serving platter. Season with the fleur de sel and black pepper.
Flake the fish and scatter it on top of the salad. Drizzle with a little of the pickling liquid.