Peel beet and carrot
Add ginger, orange peel, orange wedges, cremini mushrooms to make brodo. Season with salt and pepper. Bring to boil and simmer until reduced by half. You can add items to beef or chicken stock.
Roast beets with thyme sprigs at 400F for 45min.
Add cippolini onions to the broth. Remove onions after 2 min and immerse in ice cold water to remove the skin. Reduce broth by half to concentrate the flavours. Taste and adjust seasoning.
Prepare and slice peppers and remove seeds.
Clean and portion orange roughy into 3oz portions.
Wrap fish portions with bacon. Pan fry fish for 1 min on one side and 30sec other side. Place in 400F oven for 15min until fish is flaky.
Plate roasted beets in plate.
Place bacon wrapped orange roughy on top of beets. Place sautéed peppers and carrots in Italian seasoning on the side. Place micro greens on top. Garnish with Jalapeño slice.
Pour filtered orange ginger brodo onto plate. Enjoy!
- 1.0lb Orange Roughy
- 6.0 Bacon
- 3.0 Beet peeled/diced
- 1.0 Red pepper
- 1.0 Yellow pepper
- 1.0 Jalapeno pepper
- 1.0 Orange peel
- 1.0 Orange wedges
- 1/2 Ginger
- 2.0 Cremini mushrooms
- 2.0 Carrots
- 1.0bnch Thyme
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