Triggerfish With a Pistou of Garden Vegetables & Herbs

Seafood, Vegetables

Serves 4

Ingredients for the Fish

2 whole Triggerfish, cut into 4 fillets
Canola oil
juice of 1 Lemon
2 tbsp Extra Virgin Olive Oil
Cayenne Pepper

Ingredients for the Vegetables

The idea of this dish is to utilize what is fresh daily, to capture the specific flavor of a day in the garden.  The concept is to serve the vegetables cooked, raw and pureed.  Simply go to the market and choose five or six of the best looking vegetables. Choose the ones that catch your eye, you will enjoy cooking them the most. All vegetables should be cleaned properly and cut into bite sized pieces, saving some whole for shaving.  All vegetables should be cooked separately in just enough vegetable stock to cover them over medium heat. We like to cover the vegetables with parchment paper while they are simmering. The vegetables are done cooking when they are fork tender.  When they are tender, remove vegetables from the stock and hold on a baking sheet on the countertop and reserve the remaining liquid.  Combine all the cooking liquids from each individual vegetable into a medium sauce pan.  This liquid will be used to reheat the vegetables together when you are ready to serve.  For the shaved vegetables simply shave a few slices of the vegetables on a mandoline as you need them, this should be one of the last steps.  For the purees, choose which vegetables you want on the plate and puree them separately with some vegetable stock and hold them warm.

NOTE: The recipe for the vegetable stock is below, this is a very important part of the recipe and the leftovers can be frozen and saved for a later use.

1 gallon Water
5 Carrots, peeled & rough chopped
2 medium Onions, peeled & rough chopped
2 Shallots, peeled & chopped
2 Leeks, cleaned & chopped
1 Fennel Bulb, whole with fronds
2 fresh Bay Leaves
2 bunches fresh Parsley
2 tbsp sugar
6 small Garlic Cloves, peeled and left whole
1 cup white wine

Ingredients for the Pistou

2 bunches Fresh Basil
1 clove Garlic, peeled & chopped
2 tbsp Olive Oil
White Pepper

2 Unity Alley, Charleston, SC, 29401