Corvina, Potato Puree, Petit Legumes, Grapefruit Buerre Blanc



4 Oz.

Corvina filet

Skin-on, scored

4 Oz.

Russet Potatoes

Washed, cooked, peeled, pureed

1 Oz.

Baby Beets

Washed, peeled, cut to preference, blanch, sauté

1 Oz.

Baby Turnips

Washed, peeled, cut to preference, blanch, sauté

1 Oz.

Baby Carrots

Washed, peeled, cut to preference, blanch, sauté

1 Oz.

Pearl Onions

Peeled, washed, blanch, cut to preference, sauté

2 Oz.


Washed, shaved, blanch

½ Tsp.


Minced clove

1 Tbsp.



8 Fl. Oz.

Heavy cream


4 Fl. Oz.

Whole milk


8 Oz.

Unsalted Butter


4 Fl. Oz.

White wine


8 Fl. Oz.

Grapefruit juice


½ Fl. Oz.

Lemon juice


2 Fl. Oz.

Olive Oil


1 Fl. Oz.

E. V. Olive Oil


1 Tsp.


Thinly sliced

¼ Oz.

Micro greens

Shocked in ice water bath, dried, garnish

1 Ea.

Bay Leaf


3 Ea.

Parsley sprigs


3 Ea.

Thyme sprigs


6 Ea.

Black Peppercorns


To taste

Salt and Pepper


64 Fl. Oz.


For blanching vegetables


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  1. Wash then peel the baby carrots, baby turnips, baby beets, and pearl onions. Cut them into desired shape. Heat up a pot of salted water on medium high. Once the water boils, bring the heat down to medium. Partially cook all veggies for 3 to 4 minutes separately from each other. Submerge the veggies in ice water for 3 minutes in order to cool down.
  2. Wash then cook the russet potatoes in a pot with salted water on medium high for 15 minutes. While the potatoes are cooking, in another pot, combine 4 Fl. Oz. of heavy cream, 4 Fl. Oz. of whole milk, and 3 Oz. of unsalted butter. Simmer on low heat. Drain and peel the cooked potatoes. Chop the potatoes and add them to the cream, milk, and butter mixture. Simmer this mixture for 5 minutes on medium low heat. Combine in a blender and blend everything until silky smooth. Adjust seasoning with salt and pepper. Keep the potato puree warm.
  3. In a sauce pot, combine 4 Fl. Oz. of white wine, 8 Fl. Oz. of Grapefruit juice, 6 peppercorns, 3 parsley sprigs, 3 thyme sprigs, 1 tbsp. of chopped shallots, and 1 bay leaf. Heat this on medium low for approximately 5 to 7 minutes and let the liquid reduce until “syrupy” consistency. Add 4 Fl. Oz. of heavy cream, and reduce on medium low heat for 5 minutes. Take the sauce pot off of the heat and add the cubed unsalted butter one by one while whisking continuously. When all of the butter is incorporated into the sauce, season with salt and pepper. Pass the sauce through a fine mesh strainer. Hold this sauce at room temperature.
  4. Cut the Fennel top off of the bulb. Wash then cut the bulb in half. Slice the bulb very thin. Cook the shaved fennel in salted water on medium high heat for 1 minute. Submerge the fennel in ice water for 1 minute. Slice the chives very thin.
  5. Cut two slivers 1 inch in length on the skin side of the fish only deep enough to penetrate the skin of the filet. Season with salt and pepper. Heat the sauté pan on medium high. When white smoke appears, add 1 Fl. Oz. of olive oil and 1 Oz. of butter. Add the fish skin side down. When the skin becomes golden brown and crispy, flip the fish to the other side. Place the sauté pan with the fish inside a 400F oven for 6 minutes. While the fish cooks in the oven, cook the veggies in a smoking hot sauté pan with olive oil. Add ½ tsp. of minced garlic and sauté quickly until garlic becomes golden brown. Season with salt and pepper.
  6. Combine the shaved fennel, 1 tsp. chives, 1 oz. extra virgin olive oil, ½ oz.  lemon juice, and salt and pepper into a mixing bowl. Mix then place on top of the fish while plating.
  7. Plate however you prefer. Garnish with micro greens that have been submerged in ice water for 1 minute then dried.


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