Pan-Seared Sable – Recipes for Club + Resort Chef
pan-seared sable with cucumber and carrot salad, fried rice croquette, barrel-aged soy and lemon oil Recipe courtesy of Andrew Haapala, Executive Chef, The
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Ingredients
- sable fish
- salt
- white pepper
- sushi rice
- brunoise mirepoix
- char sui pork belly
- panko bread crumbs
- dried chlorophyll
- egg whites
- rice wine vinegar
- mirin
- sugar
- pork belly
- soy sauce
- honey
- ketchup
- brown sugar
- hoisin sauce
- red food dye
- Chinese 5-spice
- greens of your choosing (in this case, carrot tops)
- cold water
- English cucumber
- assorted-color baby carrots
- sushi vinegar
- shallot
- garlic
- ginger
- lemon oil
- black pepper, fresh ground
- all-purpose flour
- chlorophyll powder
- kosher salt
- egg white
- unsalted butter
- barrel-aged soy sauce
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