Sablefish in Curry Butter with Sunchoke Puree and Roasted Pearl Onions Recipe

Ingredients

• 3 Tbsp + 1 tsp olive oil
• 1 small onion, finely chopped
• 1 lb sunchokes; reserve the four nicest ones for garnish, then peel and finely slice the rest
• ½ tsp powdered cumin
• 0.33 cup whipping cream
• 0.66 cup chicken stock
• 4 tsp unsalted butter
• 20 pearl onions, peeled and blanched
• 3 Tbsp port
• 1 tsp red currant jelly
• 4 fillets sablefish, 5 oz each
• 3½ oz curry butter, diced
• 0.33 cup fish stock
• 5 oz baby ruby chard
• Deep-fried parsley for garnish

1. Sunchokes are also known as Jerusalem artichokes and are a kind of tuber in the sunflower family. They are available at most supermarkets. The onions in this dish are paired with red currant jelly, which can be found in specialty food stores.
2. In a medium saute pan, heat 2 tsp of the olive oil on medium heat. Add onion and sweat for 2 to 3 minutes. Add sliced sunchokes and season with salt and pepper. Add cumin, cream and 1/3 cup of the chicken stock. Cook until tender, about 8 minutes. Drain the sunchokes, reserving the liquid. Place the sunchokes into a blender along with half of the poaching liquid and puree. Adjust seasoning to taste.
3. Preheat the oven to 350°F.
4. Halve reserved sunchokes. Heat 2 tsp of the olive oil in a small ovenproof, non-stick pan on high heat; add sunchokes, cut-side down. Place the pan into the oven for 6 to 7 minutes.
5. Heat butter and 2 tsp of the olive oil in a medium saute pan on medium heat and add pearl onions. Roast 3 to 4 minutes until slightly browned. Add port, red currant jelly, the remaining ¼ cup chicken stock and cook until the liquid is reduced to a glaze, about 8 minutes.
6. In a large non-stick, ovenproof saute pan, heat 2 tsp of the olive oil on high heat. Season sablefish with salt and pepper then lay the fillets, skin-side down, into the pan. Place in the oven and roast until the fish is two-thirds cooked, about 6 minutes. Remove the fish from the oven, turn the fish over, add curry butter and fish stock. Return to the oven for r minute.
7. Remove fillets from the pan and set them aside, then heat the pan on medium heat until sauce is reduced to the consistency of cream, about 4 minutes.
8. In a small saute pan, heat the remaining 2 tsp of olive oil on medium heat. Add ruby chard and saute until just wilted.