This is one of the dishes created by Compass Group chefs for the company's Stop Food Waste Day celebration on April 27 for Earth Day. The full gallery is here
- 3 whole broccoli heads
- 2 eggs, yolks separated (use the egg white for an egg-white omelet the next day)
- 2 tablespoon white miso
- 2 cups grapeseed oil
- 1 leek bunch tops (reserve the white part for a soup)
- 2 Meyer lemons, zested and juiced
- 2 cups plus 2 tablespoon extra virgin olive oil
- Skin from 2lbs of fish (halibut in this case but any works)
- ½ lb. sugar snap peas
- Leaves from 1 celery bunch
- 3 Fresno chilies
- Salt and pepper to taste
- Cut off florets and keep stems.
- Blanch the florets in salted boiling water until slightly tender, but remember they will be cooked a second time slightly so don’t overcook them in this first step.
- Shock in ice water, cool and drain.
- Trim any edges off the stems and using a mandolin make thin slivers and keep them in iced water to get crispy and curl.
- After the florets are cool and drained, sear them in a really hot pan until they get marks on the outside, tossing them for even coverage. Transfer to a tray and cool down in the refrigerator until ready to use.
- Place 2 egg yolks and place in a blender with a splash of meyer lemon juice and water.
- Start blending on medium, add the miso paste. Then starts slowly drizzling the 2 cups of grapeseed oil to emulsify.
- The mix should get thick and come to a mayo consistency. If too thick, you can add drizzles of water. Check the taste, if you want it stronger you can add more miso.
Grilled Leek Vinaigrette
- Take the green tops off a leek bunch, rinse and dry.
- Place them on a hot grill and turn every minute until they have a nice black char but not completely burned. Mostly the tips will get charred.
- Transfer to a blender, add ¼ cup of meyer lemon juice and start blending. Drizzle in 1 cup of extra virgin olive oil to emulsify, season with salt and pepper. This will be the dressing to toss your vegetables in.
Fish Skin Chip
- Take the skin of the fish, in this case Halibut which has a niche sturdy thick skin, and scrape off any remaining flesh from the underside.
- Take a flat sheet tray with a silpat or parchment paper and place the skin flat making sure it has no wrinkles. Season with 2 tabelspoon olive oil, salt and pepper. Place a second silpat/paper on top and another tray and put some pots on top or another metal heavy object to press down.
- Put in a lot oven at 300°F and bake for about 1 hour, checking every 15 minutes to see how crispy it has gotten. Once ready, remove and let cool.
- Blanch the sugar snap peas in boiling salted water, shock in ice water and then drain. Split the pods in two to expose the inside.
- Thinly slice the fresno chilies.
- Pick celery leaves from the inside of a celery bunch.
- Spread some miso mayo along the bottom/sides of a bowl
- In a mixing bowl combine the broccoli florets, stems, snap peas, and fresno chilis and toss with some of the leek top vinaigrette. Check for seasoning, but the dish has nice saltiness from the miso mayo so you might not need extra salt. Place the mix in the center of the bowl over the miso mayo.
- Place all the garnishes around the center vegetables including the meyer lemon zest, celery leaves and crispy fish skin broken into small shards.