Sautéed Lion Fish 
By: Executive Chef Anthony Miller

PREP TIME:          DIFFICULTY:          YIELD:  

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Ingredients

Lion Fish

•  6oz -Lion Fish filet
•  2- Large Carrots
• 5 oz Calalloo -cleaned and sliced
• 1 small onion (diced)
• 3 table spoons of whole butter
• Salt and pepper
• 6 oz vegetable oil
  
  

Ortanique Beurre Blanc

•  1ea small Onion
•  2 ea Pieces Celery 
• 2 oz Grand Mariner 
• 1oz Ortanique juice 
• 3 Cloves Garlic
• 2 cups White wine 
• 10 each Black Pepper corns
• 1 each Bay leaf
• Whole butter
• 2 whole limes

Muscovy duck Breast with Saffron Yam/Sorrel Gastrique

1-4oz Muscovy smoked Duck breast
Method: season with crack back pepper, salt and sear to medium rare and assemble.

4lbs Yams (Cleaned) sliced
Method: Cook yam in 1 quart of water with ½ tea spoon of Saffron till medium done. Assemble yam as shown.


Gastrique
1 quart Sorrel juice
 3oz Brown sugar
 4oz Appleton Rum
Fresh (Cilantro for Garnish)

Method: Add sugar to a sauce pan and caramelize, Add Rum, Sorrel, and reduce to glaze consistency. Assemble as shown

 Directions

Lion Fish

• Heat 3oz oil in a medium sauté pan till hot.
•  Lightly season fish with salt and pepper and place in pan and allow to cook for two minutes on both sides till done.
• Clean Carrots with a vegetable peeler to the core of each Carrot.
• Heat remaining oil in a medium sauté pan. Add Carrot shaving to hot oil and allow frying for two minutes or to golden brown.
• Take out carrots with a slotted spoon or strainer and place Carrots on a paper napkin and set aside
•  Heat up whole butter in a medium sauté pan. Add onions, Calalloo and 3oz water and cook till done.
•  Add salt and pepper to taste, assemble dish as shown.

Ortanique Beurre Blanc

• Sweat onions, celery, peeled garlic, in oil until tender, add white wine, Pepper corns, and bay leaves. Allow to reduce
• To ¾ add 1cup of heavy cream allow to reduce to half, add pre diced butter to pot slowly mixing w/ a whip till creamy, continue to stir slowly adding Lime juice, salt and pepper to taste, Ortanique juice and Grand mariner. Strain sauce and stage in DOUBLE BOILER PAN FOR SERVICE.

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