ZESTY CHERVIL ROCKFISH TOSTADA
This is not your typical rockfish taco. This rockfish tostada has the zest, salt and comfort that epitomize our
West Coast shores. Make plenty – everyone will want seconds.
INGREDIENTS
1/2 lb Yellowtail Rockfish portioned into
4 finger-sized portions
Salt and freshly ground pepper
Olive oil
For Chervil Emulsion
1 Cup vegetable stock
2 tbsp heavy cream
1/2 tsp lemon juice
1 tbsp butter
1/4 Cup chervil sprigs
4 fried corn tortillas
1/2 Cup toasted seaweed flakes or kelp powder
Radish sprouts
Shaved radish
Lime
INSTRUCTIONS
1. Season rockfish with salt and pepper. Heat oil in saucepan over medium heat and cook until completely firm throughout. About 3 minutes on the first side, turn and cook another minute on the second side. Remove from heat and set on paper towels to drain any excess oil.
2. Bring vegetable stock to the boil and reduce by half. Swirl in heavy cream, lemon juice, butter and chervil. Blend mixture together and strain.
3. To assemble: Spread generous amount of herb emulsion over tortilla. Set fish atop. Dust with seaweed. Top with sprouts and radish. Squeeze lime over tostada to taste.