Recipe Intro From feedfeed
Yield: 4 Portions
4 5oz. portions, Skin on Vermilion Rock Fish
4 Oz. Cleaned Squid, Tubes and Tentacles, Tubes cut into Rings
8 Oz. Santa Barbara Mussel, Cleaned
1 tsp. Grated Ginger
12 Basil Leaves, Chiffonade
8 oz. Dry White Wine
2 Tbsp+1 Tsp. Extra Virgin Olive Oil
1 Tbls. Blended oil
1 oz. Butter
1 Branch Thyme
1 peeled garlic clove
1 small pinch, chili flake
20 Borage Blossoms
12 Wild arugula leaves
12 Arugula blossoms
Pre-heat your oven to 350f. Warm a lidded saucepan add 1 tablespoon of olive oil, when the oil is hot add the garlic love, chili flake and the branch of thyme, sauté the ingredients until they are aromatic. Add the mussels to the pan followed quickly by the white wine, cover the pan. After 2 minutes check the mussels, once they begin to open, remove them from the pan, once they are cool enough to handle remove the mussels from their shells, reserve the cooking liquid, strain the liquid through cheesecloth, discard the aromatics and reserve the liquid for later use. Warm a second sauté pan over high heat. Add a teaspoon of olive oil to the pan, when wisps of smoke begin to rise from the pan add the squid and sauté briefly, before adding the cooking liquid from the mussels. The liquid should come to an immediate boil. Remove the squid from the pan and reserve it to be used later. Continue to cook the liquid from the mussels and the squid until it is reduced by 50%. Transfer the liquid to a saucepan; season the liquid with the juice of half a lime. Add an ounce of olive oil and an ounce of butter to the sauce. Use a whisk or an immersion blender to emulsify the fats into the broth. Season the sauce with salt if needed and reserve for later use.
Heat a non-stick pan over high heat. Be sure that the pan is large enough to accommodate the fish. Season the fish on either side with sea salt. Add a tablespoon of blended oil to the pan. When the oil begins to smoke, place the fish in the pan, skin-side down. Apply pressure using the back of a spoon to the center of each portion of fish to prevent it from curling. Cook the fish for 2 minutes and then dab the excess oil out of the pan using a paper towel. When the edges of the filets begin to turn white, transfer the pan into the oven for 3 minutes. If the filets are thinner 2 minutes will do. Remove the fish from the oven and place it, skin side up on a warm tray while you prepare the plates.
Place the mussels and the cooked squid back into the sauce. Add the basil chiffonade and the grated ginger to the sauce as well, taste the sauce, adjust with salt and or lime juice as needed. Divide the sauce and the shellfish among 4 warmed bowls. Place a piece of fish in the center of each plate. Garnish each plate with the arugula leaves, the arugula blossoms and the borage, serve immediately.