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High Liner Foodservice
Potato Crusted Southern Blue Whiting, Butter Steamed Greens & Blood Orange-Tomato Coulis
Uppercrust
Serves: 4
Serves: 4Prep time: 25 minutes
Prep time: 25 minutesCook time: 30 minutes
Cook time: 30 minutes
Ingredients
Preparation
For the UpperCrust Whiting
- 4 ea Uppercrust Potato Southern Blue Whiting Fillets
For the Butter Steamed Greens
- 2 oz Butter
- 1 oz Extra Virgin Olive Oil
- 2 oz Sweet Onion sliced thin
- 8 oz Kale Green rough chop
- 4 oz Baby Spinach whole
For the Blood Orange Tomato Coulis
- 1 cup Heirloom Cherry Tomatoes
- 4 each Blood Orange juice & zest
- 1 ounce Tarragon minced
- 2 oz Orange Marmalade
- 4 ounce Tomato Paste
- 1/8 tsp Sea Salt
For the Blistered Cherry Tomatoes
- 1 oz Extra Virgin Olive Oil
- 2 cup Heirloom Cherry Tomatoes
- 1/8 tsp Sea Salt
Tips from the chef: Try using different herbs like Italian parsley, basil, thyme, chervil or whatever your customers enjoy.
- For the UpperCrust Whiting: Prepare UpperCrust Potato Southern Blue Whiting per package instructions. Reserve under heat.
- For the Butter Steamed Greens: In a large sauté pan, heat olive oil to med-high then add thin sliced sweet onion and sauté for 4 minutes, or until they're translucent. Lower the temp to med, add the chopped kale and stir until it begins to wilt, then add spinach, stir together, cover and allow to steam for 8 minutes. Stir again, cover and set-aside to keep warm.
- For the Blood Orange Tomato Coulis: In a blender, add 1 cup cherry tomatoes, tomato paste, blood orange juice & zest, orange marmalade and tarragon and blend until you can still see green pieces of tarragon. Place in a squirt bottle, reserve room temp.
- For the Blistered Cherry Tomatoes: In a hot, medium sauté pan, add olive oil and 2 cups of the cherry tomatoes and sauté until just blistered, reserve and keep warm.
- For Service: Divide the butter steamed greens and blistered cherry tomatoes equally amongst 4 plates. Top each with a fully cooked portion of Potato Whiting and sauce liberally with the Blood Orange-Tomato Coulis. If desired, garnish with additional fresh tarragon or parsley.
