Shima Aji (Video)
Roasted Fennel, Fermented Fennel, Shaved Fennel, Orange, Vanilla, Watercress
Chef Kim Alter of Nightbird | San Francisco
INGREDIENTS
Fermented Fennel Sauce:
2 fennel bulbs, chopped
Oil
Vnlla Extract Co. Vanilla Extract + Orange
1 tablespoon smoked butter
Roasted Fennel:
1 baby fennel, quartered
Olive oil
Salt
Fennel Salsa Verde:
1 baby fennel bulb, chopped, fronds reserved
1 shallot, brunoise
Zest of 1 navel orange
Olive oil
Salt
Vnlla Extract Co. Vanilla Extract + Orange
To Assemble and Serve:
Navel orange, segmented, juice reserved
Baby fennel bulb, thinly shaved
Canola oil
1 filet skin-on shima aji
Vanilla-scented fleur de sel
Fennel pollen
Watercress
METHOD
For the Fermented Fennel:
In a mixing bowl, combine fennel with 6% by weight of salt water. Cover with cheesecloth and let sit 8 days at room temperature. Strain and transfer fennel to a small saucepan over medium heat. Add oil and cook until fennel is cooked through and tender. Remove from heat and pass mixture through a vegetable press. Season with vanilla extract and smoked butter. Keep warm.
For the Roasted Fennel:
Heat oven to 400°F. In a deep hotel pan, combine fennel, olive oil, and salt. Roast 40 minutes, or until edges are beginning to caramelize. Keep warm.
For the Fennel Salsa Verde:
In a small mixing bowl, combine chopped fennel bulb, orange zest, oil and salt. Season with vanilla extract. Mix to combine and set aside.
To Assemble and Serve:
In a small mixing bowl, combine shaved fennel, orange segments, and Fennel Salsa Verde. Set aside. In a large pan over high flame, heat canola oil. Place fish skin side down and sear until it reaches 120°F or desired doneness. Transfer to the side of a serving plate. Sprinkle with fleur de sel. Arrange Roasted Fennel on the other side of the plate. Place shaved shaved fennel-orange mixture on top of the Roasted Fennel. Sprinkle with fennel pollen and a few sprigs of watercress. Tableside, pour Fermented Fennel-Orange Sauce alongside the fish.
