Summer dining means eating lighter, and slimming down. One great way to do that is by adding fresh vegetables to every meal, and using things like broth and seasonings to add flavor, instead of heavy oils or butter.
Executive Chef Sylvain Harribey of Sofitel’s Gaby restaurant shared one of his favorite dishes with us here. Try it with a South African Chenin Blanc, a sparkling Chardonnay from Spain, or white Bordeaux.
Iceland White Cod With Summer Vegetables
by Chef Sylvain Harribey
- 4 Pieces of White Cod (6oz per piece)
- 8oz of Baby Mix Kale
- 2 Lobster Bodies
- 1 Whole Onion
- 1 Leek
- 2 Garlic Cloves
- 1 Pinch of Saffron
- 16 Baby Carrots (4 pieces per dish)
- 1 Pinch of Salt and Pepper (to taste)
- 1 Bunch of Lemon Thyme Herbs
- 1 Lemon
- 2oz of Microgreens and Radish Leaves
Make the Broth
In a medium sauce pan, take the two lobster bodies and crush the heads. Add in the diced onion. Chop the leek’s greener section, wash well, and add to the pan with a pinch of saffron. Pour in 1 ½ quarts of water and bring to a boil. Skim the foam from the top of the pot and remove. Bring to a simmer and let the broth cook for 30 minutes. Strain it with a china cap and let it reduce down. Simmer on stove to half for 15 minutes.
Make the White Cod
Season with salt, pepper and lemon thyme. Steam the fish in a bamboo steamer or steamer pot. In a smaller sauce pan, add in the baby kale and the garlic cloves, crushed thinly. Pour in 8 oz. of the broth over the kale. Sautee the broth for 1-2 minutes, and season with salt and pepper. Squeeze half of the lemon into the pot. Blanch baby carrots and cut them in half.
Place baby kale at the bottom of a deep plate and cover with the cod. Pour in 4 oz. of the broth into the dish and garnish with the baby carrots and microgreens.
Born in Rouen, France, Executive Chef Sylvain Harribey earned a French culinary degree in 1990 from The Talence Hospitality School in Bordeaux before attending the renowned Lenôtre in Paris. He is the recipient of the AAA Four-Diamond Award, the 1st Place Winner of “Chopped,” the Food Network’s culinary competition show, and has participated in the Dallas Gridiron Chef Competition for the James Beard Foundation.
A member of the Academie Culinaire Française, Chef Harribey says, “I cook with my heart – and from the experiences of my French heritage. I like to be creative and challenge my skills, but the classic French techniques are something a great chef can use every day. I like to try new combinations of ingredients, experiment with different culinary traditions, and use the freshest products from local farms. My guest should be able to enjoy the taste of every single item on the plate.”