Fresh Alaskan Halibut, organic green beans and dried exotic mushrooms
Marinate the beans in olive oil, garlic, salt and pepper. Make bread crumbs to top the fish. I’m using a leftover wheat bun pulsed with a little dried parsley.
Rehydrate the mushrooms in hot water with a tablespoon or so of soy sauce. Prepare two plates of seasoned rice flour, beat the egg with a little water.
Dress the fish with olive oil, fresh ginger, lemon juice, salt and pepper.
Sear the fish in a heavy skillet until nicely colored on both sides, top with bread crumbs and put the pan into a hot oven to finish.
While the fish is cooking, start the mushrooms. Dust in flour, dip into egg wash and then back into the flour. Drop into hot oil. Get those beans going- they should cook until they begin to brown and shrivel a bit.
Drain the mushrooms on a brown paper bag then assemble the plate.
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