Grilled Escolar with Rice Beans, Smoked Garlic Cloves, Wild Sage and a Purple Mustard Sauce
Serves: 4
Ingredients
- 4 5-1/2-ounce escolar fillets (Pacific sea bass may be substituted)
- 4 5-1/2-ounce escolar fillets (Pacific sea bass may be substituted)
- 1 fennel bulb
- 2 tablespoons finely diced pancetta ham
- 1/4 cup finely diced shallots
- 1 tablespoon minced roasted garlic
- 1/4 teaspoon wild sage
- 1 cup rice beans (northern white beans may be substituted)
- 1-1/2 cups vegetable stock
- 8 Italian parsley leaves, chopped
- 6 baby arugula leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons purple mustard (Dijon mustard may be substituted)
- kosher salt and freshly ground white pepper
- kosher salt and freshly ground white pepper
Directions
- Preheat oven to 350°.
- Prepare Oster® indoor grill.
- Grill fish to medium rare.
- Crush smoked garlic cloves and spread on top of fillets.
- Place fillets into oven for approximately 3 minutes.
- Preheat oven to 350°.
- Prepare Oster® indoor grill.
- Cut fennel bulb in half and toss with a touch of olive oil.
- Place halves onto grill and slowly cook until fennel acquires a light smoked flavor and slightly charred look.
- Transfer to a baking dish. Add water and cover dish with aluminum foil.
- Slowly bake in oven for approximately 30 minutes, or until tender.
- Transfer fennel and pan broth to a blender, and puree.
- In a saucepan, render the pancetta until golden brown.
- Add shallots and carrot, minced garlic and wild sage. Saute for 2 to 4 minutes.
- Add rice beans, vegetable stock and fennel puree. Bring to a boil and then simmer for 40 to 60 minutes, or until beans are tender.
- Strain and reserve bean broth.
- Season rice beans with chopped parsley, baby arugula, olive oil and salt and pepper to taste.
- Place ragout into deep past bowls.
- Finish bean broth sauce by heating it and whisking in purple mustard.
- Pour sauce around beans.
- Place garlic-coated grilled escolar onto beans, and garnish with bronze fennel.
