Mahi is a widely available fish that doesn't break the bank.  Mild in flavor that is not overpowering but can hold up to bold flavors.  This recipe isn't screaming "bold" flavors, this is more of refined and delicate recipe.  Subtle and nothing that is smacking you in the face with huge flavors.  There is a time and place for that kind of cooking but this recipe is not that.  This basically is a summer celery soup with slow cooked mahi, with sunchoke and truffle.  Here is the recipe I hope you enjoy it!

Sunchoke and truffle mahi

3 sunchokes sliced thin and blanched
1 black truffle sliced and 3 tbsp of butter
4 3-4 oz pieces of mahi

Celery soup
1 bunch of celery chopped
1 cup of celery leaves
1 onion
2 garlic cloves sliced
6 cups of celery juice or chicken stock or vegetable stock
2 tbsp of olive oil
1/3 cup white wine
Salt and pepper to taste

Pickled carrot see recipe
4 Sunchokes sliced thin
2 spring onions sliced thin
Micro celery
Olive oil

For the celery soup,

In a medium sauce pot on medium heat add olive oil, celery, onion, and garlic with 1 tsp of salt.  Cover and let it sweat for 5-7 minutes without browning.  Then add the white wine and let it reduce by half.  Add the stock and bring to a boil then turn down and simmer for 30 minutes.  Place in a vitamin and puree until smooth with celery leaves.  Adjust seasoning with salt and pepper.  Strain through a fine mesh strainer if desired.  

For the fish,

Drizzle mahi mahi with olive oil and season lightly with salt.  Then take blanched, peeled, round, sliced sunchokes and black truffles and alternate them on the mahi fillet side.  Place the fish into a cryovac bag with butter and seal air tight.  Place the fish to sous vide in a water bath set at 135 degrees and cook for 15 minutes. Meanwhile in a small saute pan with olive oil add thinly sliced sunchokes and onion.  Cook for 5 minutes with a big pinch of salt.  Take the fish out of the water bath and drain the fish on paper towels of excess butter.  Place in a oven at 425 degrees for 2 minutes to make sure the fish is nice and hot.  Pour the soup in the bowl.  Add the sliced sunchoke/onion compote to the soup.  Add a few slices of pickled carrots.  Take the fish out of the oven and place on top of the soup.  Add micro celery leaves and a drizzle of olive oil.  Serve and enjoy!


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