Here is a wonderful fish dish that uses local west coast perdale sole with green garlic in multiple facets.  This is a end of winter dish going into spring.  Aesthetically, green garlic looks a lot like a green onions but instead of round tops like the onions, the garlic are normally a little flatter.  The flavor is more garlicky tones than onion as well. The recipe is pretty straight forward as far as ingredients and flavors.  I used the garlic tops for the sauces and pickled the stalks as well.  Here is the recipe, I hope you enjoy it.


1 lb of perdale sole 

Green garlic Broth
3 cups water
2 cups of green garlic tops blanched

Green Garlic Sauce
Reduce 2 cups and add 3 tbsp of butter
Salt

Green Garlic Gel
1 cup of top water
1 tsp agar
Salt

Pickled green garlic
1/2 cup sliced green garlic stalks
1/2 cup rice vinegar
1/3 cup sugar
1 tbsp salt

Marble potatoes
12 oz marble potatoes
2 cups of duck fat
2 sprigs of thyme, garlic, onion

Yellow turnips confit
2 cups of duck fat
2 sprigs of thyme, garlic, onion

8 oz halved Fried Brussels
4 oz mitake mushrooms

Snipped chives

For the Potatoes and Yellow Turnips

Wash potatoes and turnips and pat dry.  Then place them each in a small separate pot with duck fat, thyme, garlic, and onion.  Bring the pot up to a low simmer.  Keep on low and cook for roughly 30 or until tender and cooked through (test with a cake tester).  Turn off the heat and set aside and keep warm.  

For the Pickled green garlic,

Place the sliced green garlic stalks in a small stainless steel bowl.  Place all the other ingredients in a small pot.  Bring to a boil until the salt and sugar have dissolved and the pour over the green garlic stalks and cover with plastic wrap.  Allow to cool to room temperature (Can be done in advance). 

For the Green Garlic broth, Gel , 

Bring 3 cups of hot water to a boil.  Place blanched tops in a vita mix.  Pour the water over top and puree until smooth.  Strain through a fine mesh strainer.  Place 1 cup of the broth in a pot with agar agar and cook for 3-5 minutes stirring constantly.  Season with salt a pour into a shallow dish.  Place in the refrigerator for at least an hour or until set.  Then take a knife and cut the hardened gel and place in a vitamix.  Puree until smooth and pour into a squeeze bottle.  Set aside for later.

For the Green Garlic Sauce,

Take the leftover 2 cups of the garlic broth and reduce it by half.  Then stir in the butter and adjust seasoning with salt and lemon juice if need be.

To Finish,

In a large saute pan add 1 tbsp of butter and duck fat with the mitake mushrooms.  Cook for 4 minutes and then add the potatoes, the fried brussels, turnips.  Season with salt and pepper and keep warm. Meanwhile, season the sole with salt on both sides and place it in a saute pan with 2 tbsp of olive oil on medium high heat.  Cook for 2-3 minutes until golden brown and then flip over and cook for 1 minutes.  Take your garlic gel and make a circle in the middle of the plate.  Then place a spoonful of sauce in the middle of that.  Place your vegetables in the middle of the garlic sauce.  Take the fish out and place on top.  Place a few of the pickled garlic stalks on top of the fish along with snipped chives.  Finish with a little olive oil around the plate.  Serve and enjoy!

Sole green garlic.JPG

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