Spring Porgy, Serves 4
4ea Porgy Filet, Skin Removed
8oz Spring Peas
1ea Shallot, Sliced
8ea Spring Onions
¼# Fresh Mint
4oz Mint Vinaigrette
1oz Olive Oil
Kosher salt to taste
Arrange four pieces of parchment paper that are cut to 4×8 inches.
Rub a little olive oil on the parchment.
Place one filet of porgy on each parchment sheet, season with kosher salt and fold the parchment to cover the fish.
To cook the porgy heat a cast iron skillet over medium heat and place the filets in the parchment in the pan and cook each side for two minutes.
Remove the fish from the pan and gently remove parchment.
The fish is now ready to plate.
Remove the greens from the spring onions and reserve.
Split the bulbs in half across the root and place in a hot cast iron pan for five minutes, flat side down.
Once the flat side is charred, remove the onions and begin to separate the layers of the onion.
Place the onions into a sauce pot and just cover with water.
Add kosher salt to taste.
Bring the water to a simmer and remove from the heat immediately.
Drizzle in the remaining olive oil.
The onions and their broth are ready to plate.
Place peas in a small sauc e pot with four mint leaves, the sliced shallot, and a pinch of kosher salt.
Cover the peas with water and bring to a simmer.
Once the peas are tender, about five minutes, transfer the contents of the pot to a blender and blend until smooth.
The pea puree is ready to plate. Keep warm.
Slice the remaining mint leaves roughly.
Slice the spring onion tops on a long bias.
Toss the mint and onion together with the mint vinaigrette and reserve for the final dish.
Place an equal amount of pea puree on four separate plates followed by the porgy.
Arrange the spring onions around the fish on each dish.
Split the onion broth between the plates as well.
Place ¼ of the mint salad on top of each fish.
The Bristol is located at 2152 N Damen Ave. and can be reached at 773.862.5555