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Jacob’s Lettuces With Smoked Sablefish

Ingredients

  • 3/4 cup white verjus
  • 3/4 tsp. tarragon, chopped
  • 1 1/2 tsps. balsamic vinegar
  • 2 tbsps. canola oil
  • 2 1/4 tsps. Dijon mustard – 1 3/4 lbs. white grapes, split
  • 7 1/2 heads baby lettuces, assorted
  • 5 plums, cut into wedges
  • 7 1/2 shallots, peeled & roasted
  • 1/4 cup yellow & red peppers, seeded and
    roasted
  • 7 ozs. sablefish fillet, hot smoked
  1. Combine all ingredients and bring to boil, remove, and pour over grapes.
  2. Let stand for 1 hour and remove grapes from the marinade. Reserve the marinade to toss the lettuce in.
  3. To serve, toss lettuce in marinade and garnish with the rest of the ingredients.
  4. The sablefish should be flaked and served on top of the greens.

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