Kumu With Lemon Grass Sauce Recipe

Peel carrot, pepper, and celery, then cut into a brunoise of 1/8'-inch cubes.

Place carrots, peppers, celery, fish stock, shallots, ginger, and lemon grass in a saucepan and bring to a boil over medium-high heat. Lower heat and simmer until reduced by half. Whisk in butter and tarragon. Season to taste with salt and pepper. Cover and keep warm.

Lightly score skin side of fish filets with a sharp knife. Season both sides of fish. Heat peanut oil in a large frying pan over medium-high heat until it just begins to smoke. Fry fish flesh side down for 1 minute, then turn and cook the other side for 2 minutes or until just firm.

Spoon the sauce onto plates. Arrange fish on top of it. Garnish with chervil.