I feel like I had to tie in everything I have learned so far in school for this final dish on my menu project. I only have a few months left of school.
I was inspired by Top Chef Texas (S09E06), the array of food images that I see online (Taste Spotting), and the stuff that I do in school (levels 1 and 3, filet de orata Américaine). I like to think that this recipe came together in a dream. I liked the way that we presented the orata in level 3 so the plating bares a lot of resemblance to that.
[100% organic, wild mahi-mahi]
For the Saffron-Mussel Liquor Velouté
- 1 lb mussels
- 2 TBS olive oil
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup dry white wine
- 2 pinches of saffron threads
- ½ cup flat-leaf parsley stems
- ¼ cup tarragon leaves
- Equal parts of butter and flour for roux
Preheat oven to 375°F.
Put the saffron threads in the wine and let it infuse for 15 minutes.
Clean and debeard the mussels. In a large pan, heat the olive oil on medium-low heat. Add in the shallots and gently sweat until soft. Then toss in the garlic, parsley, and tarragon, and cook until aromatic. Turn the heat to high, and pour in the wine. Let the alcohol from the wine burn off and then place in the mussels. Place lid on pot and cook for 5 minutes or until mussels steam open. Turn off heat. Discard mussels that have not opened. Strain the liquid through a fine sieve and keep the liquid aside. Place mussels back into pan and cover with lid, to keep warm.
In a small saucepan, melt 1 TBS butter and whisk in 1 TBS flour. Cook for one minute. Then add in strained mussel liquid (mussel liquor), whisking constantly, and season with salt.
For the Vegetables
- 2 garlic cloves, finely minced
- 1 cup snow pea leaves and shoots, washed and chopped
- 1 lb fava beans (with outer shell)
- 1 cup enoki mushrooms
- Olive oil
In the meantime, boil a pot of salted water for the fava beans. Once water is boiling, cook until water reboils and quickly drain from water and place in an ice bath. Once cool, shell the fava beans from their shell and set aside.
In a non-stick pan, heat up the olive oil. Gently sweat the minced garlic and add in the snow pea shoots. Sauté for one minute and then add in enoki mushrooms. Add a few tablespoons of water and season with salt. When snow pea shoots and enoki are cooked, at the very end, add in the fava beans. Cook gently, just enough to reheat. Turn off heat and keep warm.
For the Mahi-Mahi Fish
- 3 TBS clarified butter
- Two ¼ lb mahi-mahi fillets (with skin)
- Salt & freshly ground pepper
In another large pan, heat up the clarified butter. Season mahi-mahi fillets generously with salt and freshly ground pepper. Put fillets skin-side down and press with a fish spatula immediately (because the fish will curl). Cook for 4-5 minutes so that the skin is nicely browned. Cook the other side of the fillets for one second and then remove from pan. Place in a tray, skin-side up, and place in the oven. Cook for 7-8 minutes, until fish flakes easily.
Spoon the vegetable mixture in a ring mold in the center of a plate. Top with a mahi-mahi fillet, place 5 mussels around the center, and spoon the velouté over the mussels. Serve with toasted bread and the rest of the mussels with the velouté.