Wine: A hearty red but lacking in tannin - a smoky Pinot or Malbec, maybe Chateau-nuf-du-pape but watch the strength!
Yield: Varies.
Ingredients:
For the butterfish-
| 4 oz. tranch | butterfish |
| taste | smoked paprika |
| taste | s&p |
| olive oil |
Method:
Dust the butterfish with the seasonings. Sear in a sauté pan.
For the garnish-
| salt cured lemons |
| sun dried tomatoes |
| oil cured olives |
Method:
Chop all ingredients finely. Top butterfish with a small portion of the garnish.
For the ratatouille-
| zucchini | grilled and cut small dice |
| eggplant | grilled and cut small dice |
| tomato | grilled and cut small dice |
| s&p |
Method:
Combine all and reserve.
For the spinach-
| spinach |
| chives |
| tarragon |
| Italian parsley |
| s&p |
Method:
Combine all and sauté. Dry thoroughly as leaking spinach with affect plate up. The proportion of herbs should be nearly equal to the proportion of cooked spinach.
For the marcona almond sauce-
| marcon almonds | lightly toasted (no color) |
| water | |
| salt |
Method:
Combine all ingredients in a high speed blender until desired texture is achieved.
For plate up:
Make an oval of sauce on the plate. Drizzle some lemon oil around the sauce. Using a ring mold, mold the spinach onto the center of the plate. Add the ratatouille on top of the spinach. Place the butterfish onto, and garnish with the garnish mixture.