Chef Tony Ensault
LOS ANGELES, CA
2 each, 6 oz portions fresh barramundi filet
8 baby yellow beets, peeled
8 baby candy beets, peeled
1 large yellow beet, peeled and quartered
1 scallion, cleaned
1 stalk fresh heart of palm
1 Tbsp black pepper
1/4 cup white balsamic vinegar
1/2 cup sugar
4 cloves garlic
6 thyme sprigs
8 hearts of palm
2 Tbsp unsalted butter
Start with hot cast iron pan on a burner, add 2 tablespoons olive oil and heat. Add beets in two different pans separated by color. Add a pinch of salt, pinch of pepper and half pinch of sugar and sauté until all of the liquid is evaporated.
Cover with a lid and put in a 350?F oven. Let cook in oven until beets are half way cooked (about 20 minutes); remove from oven and add garlic and thyme.
Stir beets and place back in oven. Once beets are cooked and tender, remove from oven and place on burner. Add 1/4 cup of white balsamic vinegar and stir until the vinegar is evaporated. Remove beets; cool down.
Cut scallion on a half inch bias. Bring 2 cups of water to boil with a teaspoon of salt. Once water comes to a boil, add scallions and cook for 10 seconds and then immediately remove and shock in ice water.
Using vegetable juicer, juice beets with 2 tablespoons of white balsamic vinegar. Bring the liquid to a boil, then strain through a chinois.
Once strained, bring the liquid back to another boil and add one tablespoon of corn starch for thickening. Season with salt, pepper, olive oil and lemon juice.
[Heart of palm]
Slice heart of palms into 1/4 inch pieces and season with olive oil, lemon juice, salt and pepper.
Dry fish with a paper towel and season both sides of fish with salt and pepper. In a hot cast iron pan, add olive oil and heat. Once oil is hot, add fish until nice golden brown. Turn fish over to brown the other side, add 1 tablespoon of butter and place in a 350?F oven until cooked through. Approximately 2 to 3 minutes.