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Hiramasa with peppers, hops and olive oil toast

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It’s hop harvest season, and even if you don’t homebrew, you can still make use of fresh cones in this couldn’t-be-simpler fish dish from chef John Eisenhart, who mans the kitchen at Pazzo Ristorante in Portland, Ore.

Makes: 1

Ingredients:
  • 2 slices ciabatta bread, halved crosswise
  • olive oil
  • 2 red peppers, roasted and peeled
  • 14 ounce dry white wine (such as Sauvignon Blanc) or dry mead
  • 3 ounces water
  • sea salt
  • pinch Esplette pepper
  • 1 sprig fresh thyme
  • 1 5-ounce Hiramasa filet, skin off
  • 14 ounce cleaned fresh hops
  • 2 ounces baby artichokes, quartered

Instructions:

• Heat the oven to 450 degrees F. Brush the ciabatta with olive oil and toast on a baking sheet 5 to 6 minutes, or until golden.

• In a blender or food processor, blend 1 tablespoon of the oil, the peppers, wine, water, salt, Esplette and thyme. Pass through a fine mesh sieve, discarding the solids.

• In a sauté pan over medium heat, heat 1 teaspoon of oil. Sear the Hiramasa about 1 minute per side. Set aside.

• Sauté the artichokes in olive oil until golden; remove from heat. Toss the hops with the artichokes; let wilt 1 minute.

• Slice the Hiramasa. In an entrée-sized bowl, arrange the fish slices over the toasts. Pour the red pepper broth (heated, if desired) over the fish and finish with a drizzle of olive oil.


 

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