4 5 oz sablefish, fillets, scaled, skin on
1 cup sake
3/10 cup maple syrup
1 ½ cup freshly squeezed orange juice, strained
¼ tsp soy sauce
4 tbsp unsalted butter
½ tbsp fresh lemon juice
½ tsp unsalted butter
12 unit asparagus, spears, trimmed and blanched
1 unit orange, cut into segments
1 unit grapefruit, cut into segments
2 tbsp green onion, fine julienne
2 tbsp red radish, fine julienne
1 tsp lemon oil, (Recipe follows)
3 unit grape seed oil
1. Bring sake to a boil, stir in maple syrup; let cool. Place fish in a non-reactive deep dish or small pan; cover with cooled sake/maple syrup mixture and marinade for twenty-four hours.
2. Preheat Oven to 375°F.
3. Remove the fish from the marinade and pat off any excess marinade. Line a large cookie sheet with parchment paper. Place the fish, skin-side up, bake for ten minutes.
1. Heat the orange juice over medium heat until reduced by half, stirring occasionally. Add soy sauce and stir in butter until well incorporated. Add lemon juice and adjust seasoning. Keep warm.
1. In a non-stick fry pan over medium-high heat melt butter. Add asparagus. Reheat and season.
1. Peel and remove the rind, and cut into julienne or small pieces. In a heavy saucepan, bring the oil to a simmer. Add the julienne lemon rind and simmer for about 7 to 10 minutes.
2. Remove from the heat and allow the oil to infuse for one hour. Place in an airtight container and refrigerate overnight. The next day, strain through fine sieve or cheesecloth.
1. Divide asparagus among four bowls and place in the centre. Add a few citrus segments on top. Spoon the sauce over the fruit to make a small pool in the bottom of the bowl.
2. Place the sablefish skin-side up on the asparagus and segments. To finish toss the green onions and radishes with a little lemon oil. Put a small amount off salad on top of the fish.
3. Serve immediately.