Bluefish Escabeche with Heirloom Tomatoes<
Courtesy: Chef Jason Weiner, Almond Restaurant


 

Ingredients:

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),

Method:

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.

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