Maple syrup and sake marinaded sable fish with asparagus spears and orange broth recipe

imageMaple syrup and sake marinaded sable fish with asparagus spears and orange broth recipe

INGREDIENTS
Sablefish
4 5 oz sablefish, fillets, scaled, skin on

1 cup sake

3/10 cup maple syrup

Sauce
1 ½ cup freshly squeezed orange juice, strained

¼ tsp soy sauce

4 tbsp unsalted butter

½ tbsp fresh lemon juice

Garnish
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)

Lemon Oil
3 unit grape seed oil

To Serve

DIRECTIONS
Sablefish
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.

Sauce
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.

Garnish
1. In a non-stick fry pan over medium-high heat melt butter. Add asparagus. Reheat and season.

Lemon Oil
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.

To Serve
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.

Read more at http://www.foodnetwork.ca/recipe/sake-and-maple-marinated-sablefish-with-a-citrus-and-soy-sauce/989/#lLEybGW4svAeMUxh.99

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s