Pescado Zarandeado

May 24

Achiote Adobo Sablefish, Fried Cod Cheeks, Carrot Soubise, Kumquat, Epazote Aïoli, Salsa Cruda

Chef Jose Camarena of República | Portland, OR

INGREDIENTS

Achiote Adobo:
15 ounces achiote paste
¼ cup fish sauce
2 oranges, juice and zest reserved separately
2 limes, juice and zest reserved separately
2 teaspoons ground oregano
1 teaspoon ground black pepper
1 teaspoon ground coriander
¼ cup roasted garlic oil
Salt

Marinated Fish:
Forty 2-ounce sablefish fillets

Cod Cheeks:
1 pound cod cheeks, cut into ¼-inch cubes
2 cups buttermilk

Carrot Soubise:
1 carrot, peeled and cut into ¼-inch coins
2 shallots, cut in eighths
5 cloves garlic, peeled
4 habanero chiles, seeded
½ cup grapeseed oil
2 cups orange juice
½ cup sugar
1 tablespoon grated ginger
Salt

Epazote Aïoli:
3 egg yolks
1 whole egg
1 tablespoon Dijon mustard
3 tablespoons capers
2 tablespoons roasted garlic
2 cups epazote
3 cups grapeseed oil
2 tablespoons lime zest
1 tablespoon pink peppercorns
Salt

Salsa Cruda:
3 limes, zested and segmented
3 lemons, zested and segmented
3 grapefruits, zested and segmented
3 oranges, zested and segmented
¼ cup salt
1 bunch epazote, minced
1 tablespoon ground pink peppercorns
2 tablespoons ground chile pequín

Marinated Kumquat:
½ cup kumquats, sliced into coins
¼ cup rice vinegar
¼ cup mirin
2 tablespoons salt
¼ cup sugar

To Assemble and Serve:
Yield: 1 serving
Grapeseed oil
6 cups cornmeal
3 cups all-purpose flour
1 cup salt
¼ cup Mexican oregano
2 teaspoons ground coriander seeds
Oil for frying
Chrysanthemum flower petals

METHOD

For the Achiote Adobo:
In a mixing bowl, whisk together achiote paste, fish sauce, citrus juices, oregano, pepper, coriander, and 1 cup water. Once combined, stir in citrus zests and garlic oil. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.

For the Marinated Fish:
On a work surface, gently rub 2 cups Achiote Adobo onto the fish. Refrigerate and let marinate 6 hours.

For the Cod Cheeks:
In an airtight container, combine fish cheeks and buttermilk. Refrigerate and let marinate 3 hours.

For the Carrot Soubise:
In a rondeau over medium-low heat, combine carrots, shallots, garlic, chiles, and oil. Cook, stirring occasionally until vegetables are softened. Stir in sugar and ginger. Strain mixture, reserving the vegetables and liquid separately. Transfer reserved vegetables to a Vitamix blender. Blend on high speed until smooth, then slowly stream in reserved liquid. Strain mixture and season with salt. Transfer to an airtight container and refrigerate.

For the Epazote Aïoli:
In a food processor, combine yolks, egg, mustard, capers, garlic, epazote, and lime juice until smooth. Slowly stream in oil until mixture is emulsified. Stir in peppercorns and zest. Taste and adjust seasoning with salt. Transfer to a squeeze bottle and refrigerate.

For the Salsa Cruda:
In a mixing bowl, toss fruit segments with salt. Let sit at room temperature 30 minutes. Add epazote, peppercorns, ground chile, and zests; toss to coat. Transfer to an airtight container and refrigerate.

For the Marinated Kumquat:
Place kumquats in an airtight container. Set aside. In a mixing bowl, whisk together vinegar, mirin, salt, sugar, and ¼ cup water. Cover kumquats with liquid and let marinate 24 hours.

To Assemble and Serve:
Heat oven to 425°F. In an oven-safe sauté pan over medium-high flame, heat grapeseed oil. Sear Marinated Fish on each side. Transfer to oven and cook 2 minutes. Allow to rest. In a mixing bowl, whisk together cornmeal, flour, salt, oregano, and coriander. Set dredge aside. Using a slotted spoon, remove Cod Cheeks from buttermilk. Toss in dredge until fully coated. In a fryer, heat oil to 375°F. Fry fish 2 minutes. Remove and let drain. Season with salt and set aside. Spoon 1½ ounces Carrot Soubise in a circle in the center of a serving plate. Looking at the circle as a clock, plate one 2-ounce portion of Marinated Fish at 3 o'clock. Make 5 small dollops of Epazote Aïoli at five o'clock, seven o'clock, nine o'clock, eleven o'clock, and one o'clock. Place 1 tablespoon Salsa Cruda at two o'clock and six o'clock. Place 3 fried Cod Cheeks at four o'clock, ten o'clock, and twelve o'clock. Top fish with 1 Marinated Kumquat. Garnish plate with 5 to 7 chrysanthemum flower petals.

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