6 Plum Tomatoes
4 Tbsp Olive Oil
7 Cloves Garlic -- peeled
1 Sprig Fresh Basil
2 Sprigs Thyme
1 Sprig Fresh Rosemary
-- <For The Potatoes>
1 1/4 Lb Russet Potatoes -- peeled
1 C Heavy Cream
2 tbsp Olive Oil
Salt And Pepper To Season
-- <For The Fish>
4 7 Oz. Mahi Mahi Fillets
8 Crimini Mushrooms
Salt And Pepper -- to taste
2 tbsp Olive Oil
TO ROAST TOMATOES:
Cut a cross into the top of tomatoes and blanch in boiling water for 5
seconds. Drop into ice water to stop cooking. Peel, quarter and seed
tomatoes. In a saucepan, combine olive oil, fresh herbs, garlic cloves
and tomatoes. Cover and slowly roast in a preheated oven at 200B0 for
about 1 hour or until tender. Remove from oven; discard herbs. Reserve
in separate bowls the garlic cloves, tomato petals and olive oil.
TO MAKE MASHED POTATOES:
Boil peeled potatoes until fork tender in salted water. Strain and
puree in a food mill or use mixer to whip
In the meantime, heat heavy cream and add 2 tbs. olive oil from the
roasted tomatoes. With a fork, mash the roasted garlic (from above) and
add potatoes and garlic into the hot cream. Stir with a wooden spoon
until well incorporated. Season with salt and pepper and set aside.
TO COOK FISH:
Use very firm crimini mushrooms or button mushrooms only. Cut off
stems; slice mushrooms as thinly as possible. Shingle slice mushrooms
atop the fillet. Season with salt and pepper just before searing the
fish. In a sautC) pan, add olive oil and sear fish fillet with the
mushroom side down for 2 to 3 minutes or until mushrooms are golden.
Turn fish and finish cooking in preheated oven at 375B0 for about 5 to 7
minutes depending on thickness of fish. Serve fish atop bed of garlic
mashed potatoes, with roasted tomato petals around plate.
Serves 4
billspa@icanect.net
|
