Last night was fresh.....really fresh lingcod fillets. I very slow poached them in whole milk until barely cooked through. Removed them.
To the hot milk I added a large t of ice cold roux (dextrinized flour) a pinch of ground nutmeg, 1 T each of fine chopped shallot and bulb fennel both pre sauteed. Gently whisked. Seasoned with Kosher salt & white pepper.
Served with hot celeriac puree, a few very small whole sauteed baby carrots with some of the green top left on for taste and color and the milk poached lingcod fillets.
The garnish was a whole frozen hard as a rock lemon which I fine grated just before serving.
All on very hot plates.
One guest said it was the best fish she had ever tasted. She has travelled the world eating fresh fish.
To the hot milk I added a large t of ice cold roux (dextrinized flour) a pinch of ground nutmeg, 1 T each of fine chopped shallot and bulb fennel both pre sauteed. Gently whisked. Seasoned with Kosher salt & white pepper.
Served with hot celeriac puree, a few very small whole sauteed baby carrots with some of the green top left on for taste and color and the milk poached lingcod fillets.
The garnish was a whole frozen hard as a rock lemon which I fine grated just before serving.
All on very hot plates.
One guest said it was the best fish she had ever tasted. She has travelled the world eating fresh fish.
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