A gourmet dish with fresh salad and delicious fish by Top Chef Canada contestant chef Carl Heinrich.
ingredients
Zucchini Aioli
Red Pepper Sauce
Lemon Vinaigrette
Crispy Fish
Salad
Assembly
directions
Place all ingredients except for oils in a food processor.
While pulsing, slowly add oils in a steady stream to emulsify mixture.
Place Zucchini Aioli in a squeeze bottle and place in fridge until assembly.
Place all ingredients except oil in a blender.
While pulsing, slowly add oil in a steady stream to emulsify mixture.
Place Red Pepper Sauce in a squeeze bottle and set aside until assembly.
Place lemon juice and sugar in a bowl.
Whisk in oils and place in a squeeze bottle.
Set aside until dressing Salad for assembly.
Place fillets of fish, skin-side down (where the skin was before removal) on slices of bread. Cut bread and fish in ½ on a bias.
Heat oil in a cast iron pan over medium heat. Place fish with bread, bread-side down in pan.
Once bread is golden, approximately 3-5 minutes, flip and cook fish side for 10 seconds.
Remove from heat, season with salt and cut into large triangles. Set aside for assembly.
Place lettuces and greens in a bowl.
Before serving, toss with Lemon Vinaigrette.
Create a zigzag of Zucchini Aioli on a triangle plate.
Place 1 piece of avocado just off centre of plate.
Top with 1 dressed piece of endive and 1 piece of romaine from Salad.
Place 3 pieces of dressed micro mizuna on endive and romaine from Salad.
Top with 2 slices of hearts of palm.
Place 2 mizuna leaves on top of hearts of palm followed by 3 pieces of piquillo slices and topped with 2 mizuna leaves.
Create a nest of dressed sunflower and radish shoots from Salad above avocado.
Place 1 piece of Crispy Fish on top of nest. Season with a pinch of Maldon salt.
Garnish plate with 5 to 7 drops of Red Pepper Sauce and serve.