Cisco, Chanterelles, Daylilies, Endamame, and Soy-Vinegar Sauce
Serves 4 as a light entree
Course: Main Course, Salad
Keyword: Chanterelles, Lake Cisco
4 5ouncecisco filetscut in half if large If you don't have cisco, you could use rainbow or brook trout, or another mild fish, such as sole.
1recipe endamame pureefollows
1recipe soy vinegar saucefollows
day lily pods and petals: about 4-5 pods/person and 3 or so petals
tbspfresh chopped chives
bergamot flowersoptional-these were fruiting at the moment and added a nice herbal punch along with the chives
grapeseed or other flavorless oil for sauteing
Kosher salt and fresh pepper
Heat two 10 inch saute pans and put some searing oil (grapeseed or canola/vegetable) or lard in each one. When the pans are hot, season the cisco on the flesh side with salt and pepper, then on the skin with salt only, since the pepper can burn. Immediately after seasoning, put the cisco filets skin side down in the pan, without letting the filets touch.
In the other pan, add the chanterelles first to make darn sure that they get a nice color on them. When they are caramelized nicely add the day lily pods, season with salt and pepper taste, and then cook until the day lilies are wilted, about 2-3 minutes.
By this time, check on the cisco and make sure it is golden brown and seared on the skin side.
When the skin is golden brown, you can just turn the pan off, they will cook through gently with the residual heat.
Toss the chanterelles and daylillies with the chives
Finishing and plating
To serve, start by placing a nice scoop of endamame puree on the middle of each plate, then place the cisco filets on top. Next drizzle some of the sauce around the fish and endamame on each plate, followed by the day lily buds and the chanterelles.
Finish by placing some day lily petals around each plate, followed by the optional wild bergamot flowers then serve.