This recipe comes from Corina Weibel, chef/owner of Canele restaurant in Atwater Village (last week’s Market Report)
For 2 people
2- 8 oz. portions of local halibut or sea bass
1 large handful of english peas – then shuck ’em
15 to 20 sugar snap peas – de-string then slice on a bias
1 small handful of pea tendrils
1 shallot sliced
You will need 2 pans for this. Get one pan medium hot. Season the fish with salt and a drizzle of olive oil. Smear the fish with the olive oil. When the pan is hot place the fish in the pan. Let it cook for a couple of minutes on stove top, then place pan in a hot oven, (about 425 degrees) for about 5 minutes, or until desired doneness. In the meantime heat another pan to medium. Add 2 tablespoons olive oil and the shallots let the shallots sweat, then add the peas and sliced sugar snap peas. Add a pinch of salt, saute the vegetables for a little bit then add 3 oz. liquid. (this could be chicken broth, fish stock or even water). Let the liquid cook out a bit. Taste for balance, take the pan off the heat and then toss in the handful of pea tendrils. Toss in the pan and then slide onto a plate. Take the fish out of the oven. Check for doneness; when satisfactory place over vegetables and then drizzle with the saffron butter.
For the saffron buerre blanc
1/4 c. white wine vinegar
1 sliced shallot
1 sprig tarragon
1 sprig thyme
1 pinch of toasted saffron
1/4 pound unsalted butter – cut into squares
Combine first 4 ingredients in a sauce pan and bring to a simmer. Allow to cook until almost completely reduced. Strain into a metal bowl and add the toasted saffron. Turn off the heat, but still in a warm place whisk in the butter slowly to create a beautifully emulsified sauce. Add salt to taste and drizzle over cooked fish.