Executive chef of Aubergine in Carmel, California.
- 1 cup sprouted lentils
- Extra virgin olive oil
- Local flowers/herbs (radish greens, sorrel, beach spinach)
- 1 quart spinach (raw)
- 4 whole shallots
- 3/4 cup grapeseed oil or similar blended oil
- 4 tablespoons sliced almonds (untoasted)
- 1 tablespoon chives (chopped)
- 1 tablespoon cilantro
- 4 tablespoons parsley
- 1 tablespoon tarragon
- 4 tablespoons mustard green
- 4 tablespoons chervil
- 1 tablespoon mint
- 1/2 tablespoon salt
- 1 chilipepper rockfish (cut into 4 portions)
- Lemon juice
- Sea salt
- Lime zest
- Roast shallots in their skins at 350 degrees for 35 minutes. Let cool and then scoop out the middle of each.
- Place shallots, grapeseed oil and sliced almonds in a blender or food processor. Process ingredients until you get a smooth purée (and make sure it's not too hot).
- Add the raw spinach and blend.
- Next, add chives, cilantro, parsley, tarragon, mustard green, chervil, mint and salt. Blend for 2 minutes or until herbs are incorporated.
- Put purée into a clean deli container (or similar container) and top with olive oil.
- Cook the sprouted lentils for about 10 minutes in salted water or until tender, but do not overcook.
- Strain off the water. While still warm, fold in the spinach/herb purée. Check seasoning.
- Lightly cook over a well-seasoned grill for 3 to 4 minutes per side on low heat. You want to fully cook the fish while keeping it moist.
- Once the fish is cooked to desired doneness, season first with lemon juice and then sea salt. Finish with some lime zest.
To finish and serve:
- Place some of the sprouted lentil and spinach/herb purée mixture in the bottom of a small bowl.
- Next, place the fish on top of the mixture. Add some olive oil around the fish.
- Finish by placing local flowers or herbs on top of the dish.