Friday, September 23, 2016

Chamomile-Poached Sanddabs with Candy Caps


Why, yes, I did create this recipe completely around the fresh chamomile blossoms I bought from MEarth today. Fresh chamomile is surprisingly bitter, so I thought I'd temper it with the maple syrup-reminiscent candy cap mushrooms. 


Ingredients serves 4

  • 1 pound sanddab filets, deboned
  • 1/4 C dried candy cap mushrooms 
  • 1 T fresh chamomile blossoms + more for garnish
  • 1/2 C boiling water
  • 2 T maple syrup
  • 1 T shallots, peeled and minced
  • 1 T olive oil + more for serving
  • freshly ground salt
  • freshly ground pepper
  • chamomile greens for serving


Procedure

Place candy cap mushrooms and fresh chamomile blossoms in a bowl. Pour boiling water over them. Let steep until softened and fragrant. Whisk in maple syrup. Set aside.

In a large, flat-bottom pan, heat olive oil and saute shallots until softened and beginning to turn translucent. Pour in the soaked candy caps, chamomile blossoms, and soaking liquid. Bring to a simmer.

Place sanddab filets into the liquid. Poach until firm, approximately 5 minutes.

To serve, move cooked filets to a low, rimmed bowl. Spoon candy caps over the top. Pour in a few T of poaching liquid. Drizzle with olive oil. Sprinkle with freshly ground salt and freshly ground pepper. Garnish with fresh chamomile blossoms and greens.

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