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Sable Fish • Creamed Leeks • Mushroom Consommé

Chef Makoto Ono,
Gluttons Bistro

Smoky and sweet barbeque flavours run through the luscious, moist fish.

4 5oz portions sable fish

1/4 cup + 2 Tbsp sake
1/4 cup + 2 Tbsp dark Chinese soy sauce
1/2 cup maple syrup

Mushroom Consommé
4 Tbsp olive oil
2 cups mixed wild mushrooms
1/2 medium onion, finely diced
2 Tbsp honey
1/4 cup sherry vinegar
1/2 cup white wine
2 cups vegetable stock
2 Tbsp butter

Creamed Leeks
1/2 cup butter
4 Tbsp olive oil
2 medium leeks, sliced 1/4” thick
1 cup 35% cream

1. Combine all ingredients. Marinate fish, in fridge, up to 12 hours.

Mushroom Consommé
1. In a saucepan, heat oil over medium heat. Add onion and mushroom. Caramelize until a rich golden brown. Add honey and cook one min. De-glaze pan with vinegar and wine. Simmer. Reduce by half. Add stock. Simmer until liquid has reduced by 1/3.
2. In a frying pan, brown butter over high heat. Once the butter foams, and milk solids turn dark brown, remove from heat. Add to consommé. Strain mixture through a fine sieve, squeezing all liquid from the mushrooms.

Creamed Leeks
1. In a frying pan, combine butter and oil. Heat on medium high, adding leeks. Sweat until leeks are soft and transluscent. Add cream. Allow mixture to simmer until thickened. Salt and pepper to taste.

Sable Fish
1. Place fish on a non-stick oven safe pan with 1 Tbsp olive oil. Bake at 350˚F for 7 min. Garnish dish with arugula and radish microgreens.

Yield 4 servings

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