Here is a little dish I did last week.  I had bought some escolar from Central market here in Austin and I did two different dishes.  This one is the hot version.  The other one I will post is the raw or crudo version with anchovies.  This one was based around not a lot of ingredients in the refrigerator.   I had a few bags of multi color carrots so I decided to juice the yellow ones and roasted the other colored carrots with olive oil and vanilla bean.   I added a little mascarpone to the juice to give it a little richness.  I simply seasoned the fish with crushed coriander seed which makes just about anything taste good.  This is actually a very simple recipe that looks a little elevated.  Here is the recipe I hope you enjoy!

Escolar
6  2 1/2 oz pieces of escolar
2 tbsp of coriander seed crushed
3 whole carrots of each purple and orange
1 vanilla bean
2 tbsp of olive oil
1 cup of Brussels sprouts blanched 

Carrot foam
1 1/4 cup of white carrot juice (6-8 large juiced)
2 oz of mascarpone
2 1/2 tbsp of butter
Salt to taste

Micro mache
Mustards

For the foam,

Simple add carrot juice to the pot and reduce to 1 cup.  Then you can either whisk in the mascarpone and butter or pour into a vita mix and add it to the blender.  Mix until smooth, adjust seasoning with salt.  Set aside and keep warm.  When ready to serve simply take a hand blender and froth the top of the sauce to create the foam.  

For the Carrots,

Place carrots on a sheet pan lined with parchment paper.  Season with olive oil, salt and pepper. Cut the vanilla bean and smear over the carrots.  Place the pod on the sheet pan as well.  Place in a preheated oven at 400 degrees.  Roast for 30-35 minutes or until tender, rotating the carrots every 10 minutes for even cooking.  Take out and cool to room temperature.  Slice the carrots into 1/4 inch slices.  Reserve for later.  

To Finish,

In a small saute pan on medium heat add 2 tbsp of oil.  Season escolar with salt on both sides.  Season the fillet side with crushed coriander seeds and place that side down into the pan.  Cook for 4 minutes and then flip over for 1 minutes.  Meanwhile place carrots and blanched brussel sprouts on a sheet pan and place in the oven just to heat up.  Place the fish down in the center of the bowl.  Add the sliced carrots and brussel sprouts to the pan.  Froth the sauce and pour around the fish.  Finish with greens, serve and enjoy! 

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