Chef Brett DeHart is the creative force behind Fenix and Tora Zushi , two restaurants in Strang Hall. He presents this recipe as one of his featured dishes in his April concept — a world tastebud tour he’s calling PANGAEA.
This fish-based meal evokes flavors from Spain, where the traditional Ajo Blanco cold soup is transformed into the salad’s vinaigrette.
Makes 1 serving
Vinaigrette
- 3 tablespoons almonds
- 3 tablespoons white wine vinegar
- 1 garlic clove
- ¼ cup white grapes
- 2 teaspoons salt kosher
- 1 tablespoon sugar
- ½ cup olive oil
Place all the ingredients in a blender and combine until well blended. Slowly add the olive oil with the motor running until the mixture is emulsified.
Salad
- 2 cups mixed salad greens
- 1 slice Serrano ham, thinly sliced, baked to a crisp
- French bread crostini
- 3 tablespoons whipped goat cheese rolled in toasted almonds, sherry or heavy cream
- 2 tablespoons diced white grapes
Place crostini on a serving plate and top with ham, goat cheese, and grapes. Dress salad greens with vinaigrette.
Chutney
- ¼ cup roughly chopped white grapes
- 1/8 teaspoon minced garlic
- 1/8 teaspoon white pepper
Combine grapes, garlic, and pepper in a small bowl and set aside.
Fish
- 7 ounces sablefish (known as black cod) or white fish of your preference
Preheat the oven to 350 degrees. Heat cooking oil in a skillet over low heat. Season filets on both sides with salt + pepper, and sear skin side up. Flip the fish for another 30 seconds to a minute. Place filet in an oven-safe pan and cook for 4-5 minutes, or until the fish is opaque and flakes easily.
Serve fish topped with chutney, and build the salad atop the crostini.
Chef Brett’s five-course PANGAEA meal — with bonus wine pairings — is Mon., April 25 at 6 p.m. Tickets start at $100 .
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