Name: Slow-Cooked Sablefish with Green Onion, Green Apple, Coconut, and Basil-Mint Oil
Yield: Serves 6
Cuisine: French
Ingredients: 3 tablespoons lemon juice (about 1 lemon); 2 pounds (900 g) sablefish, skin on, cut into 4- to 5-ounce (120 to 150 g) portions; 6 basil leaves, julienned; Cracked black pepper; Basil-Mint Oil; Grapeseed oil; Fleur de sel; Salt and freshly ground black pepper; 3 cups (720 ml) White Chicken Stock; 2 tablespoons julienned ginger; 2 green onions; 1¾ ounces (50 g) fresh coconut; 1 Granny Smith apple, cored, skin on; ¼ cup (50 g) chopped shallots; ¾ cup (150 g) wild rice, rinsed under cold water; ½ cup (80 g) button mushrooms, sliced; 2 tablespoons (30 g) butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

I discovered sablefish from purveyors here in America who were having trouble selling it. I’d never heard of it before, but I tried it and found it to be fantastic. It’s a lot like Chilean sea bass, mild, flavorful, rich, thick, and flakey. It’s now become something of a luxury here. This recipe would work with any similar fish, such as the sea bass or cod or even king salmon. The apple, coconut, basil and mint are great vibrant flavors to pair with this fish.