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Seared Escolar with Artichoke- Leek-Vinegar Reduction Recipe

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Seared Escolar with Artichoke- Leek-Vinegar Reduction

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Ingredients:

4 (7 ounce) pieces escolar fillets, skin off
cooked mashed potatoes
8 baby or 4 small artichokes
can ola oil, to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
salt and black pepper, to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 tablespoons butter
1/4 cup chive batons, 1/2-inch

Directions:

  1. To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the ‘hair’. Trim the stem to the heart. Quarter the artichoke with stem on.
  2. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside.
  3. To make the sauce, use a hot non-reactive sauce pan coated with oil and sauté garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 percent. Add the butter and stir in. Check for seasoning.
  4. Meanwhile preheat an oven to 425ºF. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish. Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place fish on top and garnish with chives.
Course: Dinner
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