Recipe: Bermuda Wahoo and Lentils with Foie Gras

Bermuda Wahoo and Lentils with Foie Gras
Source: Chef Marcus Wesch
Restaurant: Stonington Beach Hotel-Bermuda

This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish - and could be used separately with other dishes. The crisp potato garnish is another idea to steal and use with other dishes. Serves 2

Lentils:
1 cup fresh green lentils
1/4 large onion
2 garlic cloves, smashed
3 cups chicken stock (see Cooking Basics)
Bouquet garni (celery stalk, carrot, thyme sprig and leek, tied together)

Potato Garnish and Rosti:
1 tablespoon olive oil
1 large potato, peeled
3 large potatoes, peeled and parboiled
1/2 shallot, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Carrot Julienne:
1 tablespoon unsalted butter
1/2 shallot, chopped fine
2 large carrots
Salt and freshly ground pepper to taste
Pinch of sugar
1 tablespoon water

Wahoo:
2 wahoo fillets (resemble tenderloins)
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
1 tablespoon olive oil

Sauce:
1/4 pound foie gras, cut into chunks
Salt and freshly ground pepper
1 cup sauterne
1 cup veal demi-glace (see Cooking Basics)
1/4 cup heavy (whipping) cream

2 thyme sprigs
1 tablespoon aged balsamic vinegar

To prepare the lentils: Pick over the lentils, removing any foreign objects and dried lentils. Put in a saucepan with the remaining ingredients and bring to a boil over medium-high heat. Skim any foam, reduce the heat to medium-low, and simmer 20 - 25 minutes, until the liquid is absorbed and the lentils are soft. Remove and keep warm.

To prepare the potato garnish and rosti: Preheat the oven to 350 F. Line a baking sheet with parchment paper. Shred one of the potatoes into long paper-thin strings on a mandolin or V-slicer. Squeeze out all liquid possible. Place two small forkfuls of potato strings at opposite ends of the parchment paper and spread them out into two tangled single layers. Brush with oil. Cover with a second sheet of parchment paper. Place a second baking sheet over the tops and bake until crisp, 5 to 10 minutes. Remove and take off the top pan; let cool.

Meanwhile, shred the remaining potatoes and toss with the shallot, salt, and pepper. Place two 5-inch rings in a large non-stick saute pan or skillet. Divide the potatoes between the two rings and pack into the rings; the potatoes will be about 1/2 inch thick. Remove the rings. Heat the pan over medium-high heat until the bottoms of the potato cakes are golden brown. Carefully turn with a large flat spatula and put into the oven for 5 minute, or until the potato pieces are soft. Remove and keep warm.

To make the carrot julienne: Cut the carrot into long, very narrow strips, preferably in a spiral slicer. Melt the butter in a medium skillet and add the shallots, carrot julienne, salt and pepper, sugar, and water. Toss a little to mix. Cover the pan loosely and steam 3 to 5 minutes, until the carrots are just tender. Remove from heat. Lift out the carrot strands with spaghetti tongs or similar wide tongs and place on paper towels to drain.

To prepare the wahoo: Rub the fillets with lemon juice; season with salt and pepper. Heat the olive oil in a large non-stick saute pan or skillet over medium-high heat. Sear the fillets on all sides for a total of about 3 minutes. Place in the oven for 5 minutes. Remove and let rest.

To make the sauce: Season the foie gras pieces with salt and pepper. Heat a non-stick pan over medium-high heat and add the foie gras; the fat comes out very quickly. Brown the foie gras, then remove from heat. Take out the foie gras bits with a slotted spoon and place in a small deep bowl; pour the grease into a separate bowl. Put the pan back over the heat and deglaze with the sauterne. Add the demi-glace and swirl together with the sauterne. Reduce the heat to medium and let the sauce reduce by half. Using a stick blender, puree the foie gras bits with 1/2 cup of the sauce (if you do not have a stick blender, the sauce may be made in the bowl of a food processor or regular blender, but a stick blender works best). Add the cream and blend for 5 to 10 seconds. Add 2 tablespoons of foie gras fat and blend again. Strain through a fine-meshed sieve.

To serve: Place a rosti in the center of each plate. Cut each wahoo fillet in half on the diagonal and trim the ends so they will stand up straight; stand two halves, back-to-back, on the rosti on each plate. Divide the carrot julienne between the plates and place a nest to one side on each. Stir 2 tablespoons of foie gras sauce into the lentils. Spoon sauce around the rosti. Put a large spoonful of lentils beside each pair of wahoo fillets. Stand a potato garnish and sprig of thyme between each wahoo pair. Sprinkle the plates with balsamic vinegar.