Corvina with Radish, Poblano, Confit Garlic

How to prepare Corvina with Poblano Sauce

This was a recipe I made for a british dinner I had a few days ago that including the lead singer of The Who Roger Daltrey! I didn’t know he was coming to dinner until a few hours before but regardless it was a busy day seeing how I flew into LA that morning. I went straight to get my “car”, then headed to the wednesday santa monica’s farmers market. I got fantastic fresh shelling beans, like coco and oaxacan which I combined with tarragon, vinegar and a little duck fat once they were cooked. I picked up some fantastic red poblanos which I charred on the big green egg and pureed that into a romesco sauce. Finished the corvina with a confit garlic butter and blanched radishes. The dish was really a big hit with everyone that tried it. There wasn’t a single speck left in anyone’s bowl. I managed to come up with two other dishes for a wonderful 3 course midweek dinner.

As far as The Who, I am a fan! I think i’ve seen them for sure once but possibly twice. It is always interesting to meet someone who goes down in pop history as one of the greats. Mr. Daltrey was a class act and I really was hoping for a chance at a picture. But after the dinner was over the party moved outside and I thought I had missed my opportunity for a kodak moment. Luckily one of the guests had forgotten a bag and I went outside to ask if anyone had left it. While outside I squeezed in a photo opp and got my shot! Now here is the recipe I hope you enjoy it!

Recipe Ingredients

1 1/2 lb of wild corvina cut into 4 oz pieces

1 1/2 cup of fresh oaxacan beans
5 cups of vegetable stock
1 onion charred
1 sprig of thyme and bay leaf
2 garlic cloves
2 tsp of salt

1 1/2 cup fresh coco beans
1/2 onion charred, 2 cloves of garlic
4 cups water, 1 bay leaf
1 tsp of salt

Red Poblano Romesco

4 red poblanos grilled (plus 1/2 red serrano optional)
1/4 cup marcona almonds
1 garlic clove
1 tbsp of parmesan cheese
1 cup of olive oil
Salt to taste

3 tbsp of duck fat
1 tbsp of chopped tarragon
1 1/2 cup of each bean cooked plus 1/2 cup of cooking water
1-2 tbsp of sherry vinegar
Salt to taste

Confit Garlic butter

4 tbsp of butter
1/4 cup of confit garlic (take 1 cup of peeled garlic and 2 cup of oil, cook for 30-40 minutes on low heat until golden brown)
Salt to taste

2 each of baby purple radish, baby green daikon, and baby watermelon sliced thin and blanched
2 tbsp of oil
chive oil
Salt to taste

Cilantro

Recipe Instructions

How to cook Beans,

In two separate pots place one bean with all of its ingredients and the other beans and its ingredients and place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.  Cook for 20-25 or so minutes until the beans are tender and cook through. Set aside to cool. 

How to make Romesco sauce,

Char the red poblanos on the grill. Then peel and deseed the peppers. Place all the ingredients in the blender except for the olive oil. Pulse a few times to get everything blended and then turn on high and Drizzle olive oil in until a smooth purée. Finish with salt and set aside for later.

How to cook Radishes,

Place of pot of salted water on the stove and bring to a boil. Add the sliced purple radishes and cook them about 30 seconds then strain out and place in an ice bath. Continue the same process with the green and white radishes.

How to make Confit garlic,

Place garlic cloves and oil in a small pot. Bring to hard simmer and then turn down to low where it is just barely bubbling. Cook for 30-45 minutes until the garlic are a light golden brown. Cool completely. Once the garlic is completely cooled strain most of the oil and add the butter. Puree the butter and garlic together to get a smooth garlic butter. Set aside until ready to use.

How to cook corvina,

In a medium hot saute pan add olive oil.  Season the corvina pieces with salt and place fillet side down in the pan.  Cook on that one side for 4 minutes. Meanwhile place the cooked beans of each kind in a small pot with 1/2 cup of the cooking water. Bring to a boil to heat up. Add vinegar, tarragon, and duck fat to the beans. Cook until completely warmed through and most of the liquid is evaporated. Season with salt and pepper if need be. Add a large spoonful of romesco in a bottom of the bowl. Place a few spoonfuls of beans on top of the sauce. Flip the fish over and spread a thin layer of the garlic butter on top the seared fillet. Add the slices of radish on top of the butter. Season the radishes with a pinch of salt and let it cook for another minute or so and then take out of the pan. Place the corvina on top of the beans. Then drizzle chive oil around the plate. Add a few pieces of cilantro around the plate. Serve and enjoy!