Local Hogfish Meuniere with Olive Oil Poached Potatoes, Haricos Verts Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 2 Servings

Ingredients

For the potatoes and haricots verts
  • 8 medium fingerling potatoes
  • 2 cups extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 4 cups water
  • 6 ounces green beans, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
For the truffle vinaigrette and heirloom tomato and parsley salad
  • 1 cup red wine vinegar
  • 2 teaspoons chopped shallots
  • 1 ounce truffle oil
  • 1 ounce blended oil
  • ½ cup diced heirloom tomatoes
  • ¼ cup truffle vinaigrette
  • 2 tablespoons coarsely chopped parsley
  • Salt and freshly ground black pepper
For the fish and sauce meunière
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (6-ounce) hogfish fillets
  • 2 tablespoons clarified butter, divided
  • 4 tablespoons whole butter
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons chopped parsley
  • Salt
How to Make It
    To prepare the potatoes
  1. Wash fingerling potatoes and dry them with paper towels. Place olive oil in a heavy-duty saucepan over medium heat. Add potatoes and cook for about 20 minutes, until fork tender. Remove potatoes from oil and place on an ovenproof plate. Season with salt and pepper to taste. Sprinkle with chopped parsley. Set aside until needed.
  2. To prepare the haricots verts
  3. Bring water to a rapid boil in a medium saucepan. Add beans and cook for 30 seconds. Drain beans and immediately submerge them in a bowl of ice water to stop the cooking process. Remove beans from ice water and pat them dry with paper towels. Heat olive oil in a 10-inch sauté pan over medium heat. Sauté haricots verts for 15 seconds, then, using a slotted spoon, transfer beans to an ovenproof plate. Season the beans with salt and pepper to taste. Set aside until needed.
  4. To make the truffle vinaigrette
  5. Whisk vinegar, shallots, and oils together in a medium bowl. Set aside until needed.
  6. To make the heirloom tomato and parsley salad
  7. Place tomatoes, vinaigrette, and parsley in a large mixing bowl. Toss to combine. Season with salt and pepper to taste. Set aside until needed.
  8. To prepare the fish
  9. Preheat oven to 350°F. Place flour on a dinner plate and season with salt and pepper to taste. Dredge both sides of hogfish fillets in flour. Place half the clarified butter in a large ovenproof sauté pan over medium heat. When butter is hot, add fillets to pan and cook for about 45 seconds or until they start to turn brown. Flip fillets and cook other sides until fillets brown slightly, about 45 seconds.
  10. Transfer sauté pan to oven and cook fish for 4–5 minutes. (Place the plates of potatoes and haricots verts on the top rack of the oven at this time to warm them.) When fish is flaky and just cooked through, remove sauté pan and the potatoes and haricots verts from oven. Place 1 hogfish fillet onto each dinner plate.
  11. To make the sauce meunière
  12. Place the sauté pan over medium heat and add whole butter to pan. Once butter has melted, add lemon juice and parsley. Cook until butter browns. Add salt to taste.
  13. To plate
  14. Place 4 potatoes and an equal portion of haricots verts alongside hogfish fillet on each dinner plate. Pour sauce meunière over each fillet. Garnish each plate with half the heirloom tomato and parsley salad. Serve immediately.
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