You'll Need: Poaching stock (recipe follows), 4 piecees of mahi mahi (skin removed, thawed), veloute sauce (recipe follows), purple potato chips (recipe follows), garnish with chopped parsley, serve over rice or quinoa
Poaching Stock:
You'll Need: 2-3" chunk of fresh ginger (skin peeled off), lemon peel from 1 lemon (peeled off in strips), remaining lemon (whole or halved), 3 whole carrots (peeled, halved length wise), 1/2 tsp all-spice, 1 tsp fennel seeds, big bunch of fresh parsley, 3 cloves garlic (peeled, left whole), 1 tsp salt, 1/2 tsp black pepper, 8-10 cups water
How to Prepare Stock: Place all stock ingredients in a large sauce pan or pan. Let cook on medium heat on stove for 30-60 minutes, stirring occasionally. Leave stock warm on stove.
Note, you can strain your leftover stock and use the left over liquid to cook your rice or quinoa in (whichever you choose to plate your fish over).
Veloute Sauce:
You'll Need: 1 Tbsp flour, 2 Tbsp unsalted butter, 12 Tbsp poaching stock, 1 Tbsp lemon juice, pinch of salt, pinch of black pepper
How to Prepare Sauce: In a small sauce pan over medium heat, using a wooden spoon stir the flour and butter until melted and well incorporated. 1 Tbsp at a time, whisk in the poaching stock. Whisk in the lemon juice. Taste and add in the salt and pepper accordingly.
Purple Potato Chips:
You'll Need: 3 small purple potatoes, grape seed oil*, salt
How to Prepare chips: Using a sharp knife or a mandolin, thinly slice the potatoes into 1/8" pieces. Heat about 1 cup of oil in a small saute pan. To test if the oil is hot enough, place the handle of a wooden spoon in the oil. If the oil sizzles up around the edge of the spoon handle, it's hot and ready. Carefully place a single layer of potato slices in the oil. Once they start to lightly brown, flip the potato slices with tongs. They should heat about 45-60 seconds per side. Transfer potato chips to a paper towel lined plate or board to strain and cool slightly. Sprinkle lightly with salt.
How to Prepare Mahi Mahi: Bring stock to a low boil. Using tongs or hands, carefully place fish into stock. Remove the large carrots if necessary to fit all 4 fillets at once. Let fish fillets cook for about 5-7 minutes and then carefully flip them with tongs. Allow to cook in stock for 5-7 more minutes, until cooked to desired tenderness. Transfer with tongs to towel lined tray to strain for a few minutes. Plate over rice or quinoa. Drizzle with veloute sauce. Arrange 3-4 potato chips and chopped parsley on top of sauce. Enjoy.
* Grape seed oil has a higher smoke point and is a healthy oil, so it's perfect for making homemade potato chips.
CLICK HERE - to return to Main Entree Page
CLICK HERE - to return to Meat/Seafood Page
CLICK HERE - to return to Home Page
