White Fish with Carrot Sauce on Butter Bean Mash By Chef Danielle Leoni

I find it thrilling to discover the diversity of ocean ingredients and fascinating to learn how to integrate them into a menu. Through cooking, eating and talking with people I found I could share what I’ve learned and help make it possible for them to also use the bounty the ocean has to offer.

I’ve spent most of my life on land and never considered the ocean. When I became a professional chef representing the island nation of Jamaica, I was thrown into the water world. Majestic, formidable and leaving me full of questions, I dove into a lifetime of learning. I think my life experience is similar to many others and the excitement of sharing the beauty and bounty of our oceans makes my heart leap with excitement. This intersection between being a culinarian, ocean novice and infinitely curious, led me to learn that the oceans are more important than I could have ever imagined.

We are a part of the future and cannot discount the importance of our smallest daily actions. I can help people understand how we are all connected, from land to sea and so they can help themselves by protecting the ocean.

Ingredients:

Butter Bean Mash
White Beans (dried), 150 G (Soak in water for 8-10 hours)
Leek, 1/2 (Thinly sliced)
Coriander / Cilantro / Parsley / Dill / Herb in Season, 1 Bunch (Rough Chop)
Salt - 1 tsp
Black Pepper - 1 tsp Finely Ground
Carrot Puree
Carrots - 5 Juiced
Salt - 1 tsp
Fish
Pollock or other available certified sustainable white fish, 200 G or 2 Fillets
Salt, 1 tsp
Black Pepper, 1 tsp
Breadcrumbs, ½ Cup
Cooking Oil, 3 Tablespoon

Method:

Soak White Beans 8-10 hours. Drain soaking water. Put White Beans in a pot, cover with new water. Boil until tender apx. 30 minutes. Drain water, reserve beans.
Rough chop Coriander or herb of choice.
Thinly slice 1/3 of the Leek.
Add cut Coriander (herb) and cut leeks with Salt and Pepper into the cooked White Beans. Mash until desired consistency.
If skipping Carrot Foam, slice 5 Carrots, place into a small pot and cover with water.
Steam 10 minutes with lid on until carrots are soft. Strain out water. Puree cooked Carrots until smooth. Push through a coarse sieve to make Carrot Sauce.
Place Breadcrumbs onto a plate.
Sprinkle each side of the Pollock Fish (or fish of choice) with Salt and Pepper.
Gently press seasoned Pollack Fish into the Breadcrumbs until coated on all sides. Add Cooking Oil to a medium-sized skillet. Place skillet over medium-high heat.
Once the Cooking Oil is hot, gently place the breaded Fish into the pan. Let cook 2-3 minutes on each side until golden brown.
To plate, place Carrot Sauce on plate, then Butter Bean Mash, top with Fish and garnish with Sea beans and Carrot Foam.

Optional Carrot Foam:

Juice 5 Carrots.
Refrigerate Carrot Juice.
Reserve Carrot Pulp.
Put Carrot Pulp into a small pot and cover with water. Boil for 10 minutes. Puree until smooth. Push through a coarse sieve to make Carrot Sauce.
When garnishing the meal, whip the Carrot Juice until foamy. Use Carrot Foam as a garnish.

Garnish: