Boil the potatoes until soft, add the garlic and mash potatoes and garlic together.
Finely slice the French baguette drizzle with olive oil bake in oven at 325 F degrees until golden.
Season the fish fillets with salt and pepper. In non stick pan add some olive oil and pan sear on the skin side on low heat until the skin becomes golden and crispy for about 12 minutes turn over on flesh side and pan sear for about 5 minutes.
Add the slices of gorgonzola cheese on top of the sablefish and let it melt.
In bowl gently mix the micro fresh daikon, thai basil, coriander, green pea, salt and pepper and drizzle with lemon zest truffle oil.
Dress your plate by placing the mash potatoes top with the Sablefish and the fresh micro herb mixed use the rest of zest truffle oil drizzled around.
By Chef Honore Gbedze
Preparation Time: 20 minutes
Cooking Time: 20 minutes
4 x 7 ounce Sablefish filets (skin on)
4 slices Gorgonzola creamy blue cheese
1 teaspoon lemon zest truffle oil
1 teaspoon of olive oil
1/2 teaspoon of garlic puree
1 teaspoon coarse salt
1 teaspoon ground black pepper
1 French baguette
8 medium Yukon gold potatoes (Peeled)
Fresh micro herb Purple Daikon; Thai Basil, Coriander, Green Pea pods