MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Patagonian Toothfish w/Carrot Jus PT 2
Categories: Seafood, Vegetables
Yield: 4 Servings

Directions Continue

SALAD: Cut the leaves into a shell shape with the rib in
the middle. Just before serving, season with salt and
freshly ground pepper and a dash of olive oil.

PATAGONIAN TOOTHFISH: Cut the filet into 6 cm squares with
a thickness of 2 cm. Cook "+á la plancha" on both sides to
obtain a deep gold colour. Finish cooking in shallow
saucepan in the carrot jus, basting regularly, allowing
the jus to reduce slightly and caramelize with the fish.

Serve in large soup plates with wide rims. Pour in the
ragout of peas, place the fish on top, sprinkle with the
crispy Briard bread crumbs, chopped chives and the
carrot-ginger powder. Place three celeriac ravioli on the
side. Make swirling zigzag lines with the carrot jus.

Decorate with the salad shells.

Recipe from Philippe Mille - Bocuse de Bronze 2009

From: http://www.academie-bocusedor.com

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