Courtesy: Chef Jason Weiner, Almond Restaurant
3 Sprigs Thyme
3 Sprigs Rosemary
3 Sprigs Sage
1 head Garlic (rough chopped)
2 oz. Olive Oil
1 lb. Assorted fresh wild mushrooms (chanterelles and oysters work particularly well)
3 shallots (sliced thin)
4 cloves garlic (sliced thin)
2 sprigs thyme
1 sprig rosemary
3 oz. Extra Virgin Olive Oil
1 oz. Worcestershire Sauce
1 oz. Balsamic Vinegar1 oz. Banyuls Vinegar
1/2 lb. cleaned baby arugula
Salt & pepper
Thoroughly salt the fish inside and out and grill on a hot charcoal grill.
Meanwhile, in a large sauté pan heat the oil, add the mushrooms and caramelize.
Add the herbs, shallots, and garlic.
When the herbs and garlic begin to give off their aroma add the Worcestershire and the vinegars. Bring to a simmer and adjust the seasoning with the salt and pepper.
Toss the arugula with the mushroom vinaigrette and place it on a serving platter.
Place the grilled fluke on the mushrooms and arugula.