Recipe for Mahi Imperial w/ fingerling potatoes and asparagus:
Imperial Mix-
3 oz. jumbo lump crab meat
3 oz. lump crab meat
3 oz. imperial sauce (mayo, seasoning, lemon, Worcestershire sauce)
In a medium bowl gently toss the crabmeat with imperial sauce. Set aside for future use.
Mahi-
Pan sear each side of a 6oz piece of Mahi, Add crab imperial topper and roast in the oven until golden brown and fully cooked.
Hash-
3 oz. blanched asparagus
3 oz. steamed fingerling potatoes
1 oz. shaved shallots
1 oz. chopped parsley
1 oz. vegetable oil
Heat oil in a sauce pan and add potatoes. Cook until light golden brown then add asparagus. Cook until warm and crisp, then add shallots. Finish with chopped parsley and a dash of salt and pepper.
Tarragon sauce-
2 oz. butter
1 oz. minced shallots
1 oz. minced garlic
4 oz. white wine
1 oz. chopped tarragon
1 oz. lemon juice
6 oz. heavy cream
Heat butter in pan. Add minced shallots and garlic till translucent and cooked. Deglaze with white wine. Add heavy cream, tarragon, and lemon juice to taste, season with salt and pepper.
Plate-
Place 4 oz. of tarragon cream sauce on the base of the plate. Arrange potato hash in the center of the plate. Place cooked mahi over the hash. Garnish dish with micro greens.
