Mahi Sandwich
Hailing from the Ravenous Pig restaurant in Winter Park, Florida, this fish sandwich was a part of this year's SAVEUR 100 list. The restaurant's version of the sandwich is topped with a gribiche sauce that features fresh dill, tarragon, parsley, and chives.
Source: The Ravenous Pig
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Credit: Larry Nighswander
FROM THE
RECIPE:
[The restaurant] sears a thick filet of local grouper, mahimahi, or wahoo with butter, garlic, and thyme until it's crunchy outside but terrifically moist within. Then they place that on a freshly baked brioche bun with a little gribiche sauce made with chopped egg, capers, and cornichons.
Get the Recipe from The Ravenous Pig
www.theravenouspig.com
Yield: 4 portions
Ingredients:
4 (5oz.) portions fresh Mahi
2 Tablespoons olive oil
4 Tablespoons butter, cubed
kosher salt to taste
freshly ground white pepper to taste
4 brioche buns, split
½ cup gribiche sauce (see recipe)
4 Roma tomatoes, quartered and roasted*
4 leaves bibb lettuce
Method:
1. Season Mahi with salt and white pepper
2. Sauté in olive oil, until just cooked through.
3. Add cubes of butter to pan during last minute of cooking, basting fish with melted butter.
4. Top both cut sides of buns with Gribiche sauce (1 Tablespoon per side).
5. Place Mahi on bottom bun and top with Bibb lettuce, roasted tomatoes, and top bun.
*Roasted tomatoes:
Quarter 4 Roma tomatoes and toss with extra virgin olive oil, salt, pepper, finely minced garlic, and thyme. Lay cut side up on sheet tray with rack and roast in a 300F oven for approximately 40-50 minutes, or until slightly dried. Store in pan juices, a splash of red wine vinegar, and extra virgin olive oil to cover (can be roasted ahead and stored for up to one week in juices.)
Yield: 1 Cup
Ingredients:
3 extra-large 6-minute eggs
1½ teaspoons whole grain mustard
1 Tablespoon fresh lemon juice
kosher salt to taste
2 teaspoons aged red wine vinegar
¾ Cup canola oil (or canola-olive oil blend)
1½ Tablespoons chopped capers
3 Tablespoons chopped cornichons (small french pickles)
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh dill
1 teaspoon minced fresh chives
freshly ground black pepper to taste
Method:
Bring small pot of water to boil with splash of white vinegar
Carefully drop eggs into boiling water.
Cook for 6 minutes (soft-boiled), plunge into ice water until cool and peel.
Add eggs, mustard, lemon juice, vinegar and pinch of salt to food processor.
Blend and slowly add oil in thin stream until emulsified.
Fold remaining ingredients into sauce, season with salt and pepper to taste.