Title: Pan-Fried Fish with Ginger Blood Orange Vinaigrette
Categories: Dujour02
Yield: 1 servings

6 oz Fish fillet; such as Perch,
-Sole
(6 to 8)
; or Sanddabs

------------------------GINGER AND BLOOD ORANGE VINA------------------------
1 1/2 c Canola oil
2 tb Coarsely chopped ginger
1/4 c Rice wine vinegar
1 tb Finely chopped shallots
2 tb Sesame oil
1 c Blood orange juice
10 ts Tobika; (fish roe)

Upon service, saute 6-8 ounces of fish fillet, such as Perch, Sole or
Sanddabs. You want a crispy skin. Remove from the pan and lightly season
with Kosher or sea salt. place on a warm dinner plate. Pour 3 ounces of
well shaken sauce over the fish and garnish with tobika. Along side,
arrange a "stack" of very thin and small pancakes. Serve the warm syrup in
a petit pitcher next to the stack and pour syrup over when the plate is
presented.

GINGER AND BLOOD ORANGE VINAIGRETTE:

Heat canola oil just to boiling point. Add ginger and infuse 2 hours
covered. Strain out ginger. Whisk in the rice vinegar, shallots, sesame oil
and blood orange juice. Place into squirt bottle and keep warm in bain
marie. Shake well before use. It does separate. Upon service, add 1
teaspoon tobika per order onto the plated sauce.

Yield: 3 cups.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9251 - ROXSAND SCOCOS

Converted by MM_Buster v2.0l.