Recipe from Ming Tsai. Serves 4.
4 fillets of haddock
Fleur de sel and black pepper, to taste
Madras curry powder, for seasoning
2 cups broccoli juice, made from juicing the florets and peeled stems
3 ounces butter, cold and cubed
2 large Yellow Finn (or other waxy) potatoes, baked
6 cloves garlic, thinly sliced, shallow fried on medium heat until golden & crispy
Canola oil, for cooking
- Preheat a large saute pan on high. Season the fish with fleur de sel, pepper and curry powder.
- Coat the pan with canola oil and sear the fish until golden brown. Flip and cook the other side equally brown, about 6 to 8 minutes total.
- Meanwhile, in a small non-reactive saucepan, slowly reduce the juice until 80-percent reduction. The juice will darken. Add the butter 1 piece at a time and whisk. Season and taste.
- Square off the baked potatoes and cut in half lengthwise.
Plating: On 4 dinner plates, place the potatoes in the middle and surround with the sauce. Place fish on each potato island. Garnish with crispy garlic.