Displaying Pan Seared Rock Fish

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Barton Seaver: Barton Seaver of Hook Restaurant in Washington D.

C. and now that we have our fish cooked, our pumpkin seared and our picante sauce done, I am going to show you, how to put them all together on the plate.

Okay, so now we have got everything ready to go, we will pull our fish out of the oven. Oh! Man look at that; that is gorgeous. The thyme is nice and crispy, garlic is on top; man! This is going to be good. So, we are going to start off with our picante sauce, which is still a little bit warm, coming straight out. So, take one big, spoonful, just right off center in the middle of the plate, right off to the middle of the plate. Now, I will just push it out, just like that. Just again, have a nice, little puddle of it and then using the back of the spoon, pushing it out. That will take some of our pumpkin here with the red onion and the mints. I will place it right there. You want to make sure you get those red onions sort of sitting on top, so the people see those and really adds a great textural, a visual texture to the plate. We have these beautiful pieces of rockfish. So, scrape off the thyme and the garlic and if you have got a towel, just so on a pat; the pat dries some of that fat off there. So, it's not quite--man! Look at that; perfectly cooked, nice and moist. That will go right on top. And then I have got a little bit of greens; right now, I have got a little chickweed. Chickweed is a wild green, that we are getting from the area right now. So, just take a little tangle of that, sort of finish that off, just add a little fresh component to the dish. I like to just, as I said, everything needs to be seasoned on your plate. So, we are going to add just a sprinkle of olive oil and I have got a finishing salt which is a maldon salt; it is a sea salt from North Atlantic. Just add a little bit of that to -- as well as just a little, couple of pieces to the fish. So, well have a textural component to it. When you bite into fish, you get a nice, crunchy bit of salt. So, that is your dish; it is a gorgeous, autumn. You got all the flavors, a lot of them in there; you got that nutty aromatic, of both the fish with the onions and the garlic and the thyme on top, that nice, caramelized butter. The maple goodness of the picante and the sort of nutty aromatic and then the garlicky, strong flavored pumpkin with a little bit of mints on there. So, that is your dish. I hope you enjoyed the demonstration.

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