PAN SEARED FISH WIT H S N A P PE AS, SO F T P O LE N TA , A N D SW E E T & SO U R R H U BA R B SAU C E
SNAP PEAS 2 cups snap peas — Bring a large pot of heavily salted water to a boil, add snap peas and blanch for one minute. Immediately transfer to a bowl of ice water. Once cool, drain water and reserve peas.
S O F T P O L E N TA 1 ½ cups polenta 3 cups water 3 cups whole milk 1 ¼ cups parmesan cheese, grated 1 tsp salt 1 tsp pepper 2 oz butter — In a heavy bottomed pot, combine water, milk, salt, and pepper, and bring to a boil. While constantly whisking, slowly add polenta. Cook over medium heat stirring frequently until the polenta is thick and creamy. Keep warm until ready to serve or cool and reheat with a little milk.
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CORY NELSON
Food Dance, Kalamazoo
S W E E T & S O UR R HU B A R B S A U C E 2 Tbsp olive oil ½ cup yellow onion, diced 1 tsp fresh garlic ¼ tsp cinnamon, ground ¼ tsp allspice, ground ¼ tsp coriander, ground 2 cups rhubarb diced, reddest stalks possible* 1/3 cup brown sugar 1/3 cup cider vinegar 2 Tbsp soy sauce *Using the brightest red rhubarb you can find helps with the final color of the sauce
S E A R IN G T HE F I S H Flaky, white fish such as halibut or whitefish — Heat oven to 400° F. Dab fish filet with paper towel until dry and lightly sprinkle with salt. Heat a small amount of clarified butter or oil in a small sauté pan until very hot and smoking. Add the fish filet flesh side down and sear until golden brown. Flip fish and place the pan in the oven. Cook until fish is firm to the touch and just cooked through, about 5 minutes.
— In a small saucepan, heat 2 Tbsp oil, add onion and sweat until translucent, about 2 minutes. Add garlic and spices and cook briefly, about 30 seconds. Add rhubarb and remaining ingredients. Cook over low heat until rhubarb is completely tender and falling apart. Blend until completely smooth with an immersion blender, blender, or food processor.
P L AT IN G T HE D I S H Warm snap peas in 1 Tbsp butter with a pinch of salt. In the center of the plate, spoon about ½ cup polenta. On top of polenta, place snap peas, followed by the fish skin-side down. Garnish the plate with dots of rhubarb sauce or a swoosh on either side of the fish.
