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Kevin Johnson’s Pan-Roasted Triggerfish with Clam Chowder Jus
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Ingredients

For the vegetables:

2 Tbs. butter, divided

4 baby carrots, peeled and oblique cut

Salt and pepper to taste

½ cup vegetable stock, divided

3 celery ribs, peeled and thinly sliced on a bias

5-6 boiled fingerling potatoes

For the chowder jus:

2 Tbs. olive oil

1 tsp. fennel seed

Pinch of red pepper flakes

1/2 small onion, diced

1 celery rib, diced

1/2 leek, cleaned and thinly sliced

2 cloves garlic, minced

Pinch of salt

Pinch of saffron

1 cup dry white wine

2 cups fish stock

3 Tbs. clam juice

1 Tbs. white rice

3 sprigs thyme

1 bay leaf

1/2 cup cream

 

For the fish:

Find Johnson’s recipe here.

 

For the garnish:

2 small watermelon radishes, one thinly sliced and the other thinly julienned

12 parsley stems

8 celery heart leaves

3 Tbs. lemon juice

2 Tbs. olive oil

salt and pepper

 

 

Directions

For the vegetables:

Heat one tablespoon of butter in a small pan. Add the carrots, season with salt and pepper, and cook over medium heat for five minutes. Add 1/4 cup vegetable stock, cover, and simmer until carrots are tender. Remove the lid, turn the heat up to medium-high, and allow the liquid to reduce. Set aside.

In another small pan, heat the rest of the butter. Add the celery, season with salt and pepper, and cook over medium heat for five minutes. Add 1/4 cup vegetable stock, cover, and simmer until celery is tender. Remove the lid, turn the heat up to medium-high, and allow the liquid to reduce. Set aside.

In a separate pan, bring a quart of water to a boil. Add the potatoes and simmer until tender. Drain the potatoes and chill. Once the potatoes are cool, slice them and set aside.

For the chowder jus:

In a Dutch oven, heat the olive oil over medium. Add fennel seeds and toast until fragrant.

Add the next seven ingredients, cover, and cook over low heat until softened, about 10 minutes.

Add the wine and allow the mixture to reduce slightly. Add the fish stock, clam juice, white rice, thyme, and the bay leaf, and simmer for 30 minutes.

Puree the mixture in a blender and then strain through a fine-mesh strainer. Add the cream and adjust seasoning to taste. Set aside.

For the garnish:

Combine all ingredients in a small bowl.

To serve: 

Divide the vegetables and chowder among six bowls. Place the fish filets on top of the chowder. Place garnish on top of the fish and serve. 

 


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