Steamed Duo of Sole and Halibut
• Part1 ingredients
2. ea small sole fillets
4. oz of 2/2.oz portion halibut ( any white fish will do )
2. ea leaves mint
2. tsp rice vinegar
2. pinches cumin
2. tsp tamari
2. ea chives
1. tsp black sesame seed
• Part2 ingredients
1. cup minced toasted pistachios
2. ea 2.oz goat cheese disks ( form them with your hands, like a mini puck)
2. cup fresh squeezed carrot juice
1/4. cup raw millet
1/4. cup white miso paste (dissolved in carrot juice)
1/2. tsp toasted and ground caraway seed
1/2. tsp toasted ground cumin seed
1. pinch ground clove
1/2. tsp minced ginger
1/2. tsp minced garlic
1. ea minced small 1/2 a thai bird chile pepper
1/2 ea juice of lime
1/2. cup fresh organic english peas
1. pint of pea shoots
2. tbsp unsalted butter
• Fish Part 1 method of prep
Lay flat each fillet of sole with membrane side facing up ,season each fillet with cumin,
then place the 2.oz halibut portion in the center of the sole fillet, wrap mint around
the halibut , then wrap the sole fillet around the halibut, tie the sole together with the
chive.
Season the sole with tamari and rice vinegar and black sesame seeds. Set aside to steam.
• Part 2 method of prep
Roll goat cheese disks in minced pistachios, set aside once completely rolled
In a sauce pan sweat ginger, garlic, ground caraway, clove, cumin and pepper, add
in millet and toast for a moment, add in miso paste, carrot juice, allow simmering.
Once millet has bloomed, set aside away from heat and finish with lime juice.
Start bamboo steamer to cook fish, fish should cook in about 5 to 7 mins
In a non stick pan melt butter, heat pistachio goat cheese just until warm place in
center of plate, saute quickly english peas and pea shoots, once fish is done remove
from steamer, place sauteed pea shoots, peas over goat cheese pistachio disk, place
steamed fish on top of shoots, drizzle carrot millet sauce over and all around the
parameter of the plate.