Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”
Ingredients
- Pompano
- Pompano Fillets - 4
- Salt
- Pepper
- Oil - 4 T
- Parsnip Puree 2 Parsnip
- Shallots - 2 T
- Thyme - 1 T
- Heavy Cream - 2 Cups
- Butter - 1 T
- Salt - 2 T
- Black Pepper - 1 t
- Dehydrated Olives
- Black Olives - 1 cup
- Garnish
- Potato Coins - blanched
- Artichoke Hearts - cooked
- Cherry Tomatoes - raw
- Green Olives Petals - raw
- Turnips - blanched
- Swiss Chard - sautéed
- Green Beans - blanched
- Caviar
- Pea Tendrils
Instructions
Parsnip Puree: Sauté Shallots with thyme and butter. Add peeled and diced parsnip with cream , salt and pepper. Cook until folk tender. Puree. Hold warm.
Dehydrated Black Olives; Place pitted black olives in Dehydrator for 24 hrs. remove and crush.
To Complete: pan sear seasoned pompano in heated cast iron skillet with oil. Reheat potatoes, artichoke, green olives, turnips and green beans with butter, chervil , chives , salt and pepper. Saute swiss chard.
To Plate: Smear parsnip puree unto warn plate. place fish on to of chard on right side of plate and along the smear of parsnip arrange vegetables. Garnish with cherry tomatoes cut in half , caviar, pea tendrils, and black olive crumbs.
