Coriander-Dusted Whitefish

Amt    Ingredient
(2) 3-oz    whitefish filets
suggested garnishes:
to taste    tomato concasse
to taste    bacon brunoise
to taste    shaved chives

For the Coriander Flour:
Amt    Ingredient
1 cup        coriander seed
1/4 cup    fennel seed
2 ½ lbs.    AP flour
to taste    cayenne pepper
to taste    salt

Procedure:
• Toast seeds, let cool and mill to powder
• Add to flour and season with pepper and salt

For the Frisee Salad:
Amt    Ingredient
to taste    frisee
to taste    spicy olives
to taste    chive batons

For the Bacon Vinaigrette:
Amt    Ingredient
8 slices    smoked bacon
4 tbsp.    shallots
4 tsp.        garlic
8 ozs.        rice vinegar
16 ozs.    canola oil
1 ea.        egg yolk
1 tsp.        truffle oil
1 tsp.        Dijon mustard
to taste    chives
to taste    salt and pepper

Procedure:
• Render bacon and remove from grease
• Add remaining ingredients, except for oil and chives
• Puree in blender and add oil slowly
• Fold in chives

For the Bacon Onion Butter:
Amt    Ingredient
2 lbs.        apple-smoked bacon
4 tbsp.    olive oil
4 ea.        shallots
½ cup        sherry vinegar
1 cup        chicken stock
1 cup        butter
2 tsp.        Tabasco
2 tbsp.    corn starch
to taste    salt and pepper

Procedure:
• Dice bacon and render reserve bacon and fat separately
• In sauce pan, heat bacon fat and sauté shallots until lightly brown
• Season and add sherry vinegar
• Cook and stir until evaporated
• Add hot chicken stock, and bring to a boil
• Lia (slightly thicken) with cornstarch slurry
• Pull from heat; incorporate cold butter slowly
• When butter is incorporated, add remaining ingredients
• Season with tabasco and salt and pepper; pulse in blender
• Strain through chinoise

Final assembly:
• Dredge whitefish in coriander flour (above) and sauté
• Plate fish and top with bacon onion butter (above)
• Garnish with bacon, onion and chives
• Toss frisee salad (above) in bacon vinaigrette (above); top fish and serve