Note: Mahle House uses the sous vide machine in many of their recipes, including these. If that is not an option for you, you can oven roast them instead, or research imitation methods such as using an Instant Pot or a Ziploc bag in water.

Pea Puree

1 cup shelled green peas, fresh or frozen
4 Tbsp water (plus cooking water)
Salt to taste

Bring a small pot of salted water to a boil, add peas and cook for 1 minute. Strain and refresh with ice water. Combine peas, 4 Tbsp of water and a pinch of salt to blender and puree until smooth.

Sous Vide Carrots

1-2 bunches fresh garden carrots (or 2 cups of Thumbelina carrots)
2 sprigs fresh thyme
1 Tbsp honey
1 Tbsp olive oil
Salt and black pepper to taste

Set sous vide to 170° F, according to manufacturer’s instructions. Pack all ingredients into a vacuum-ready bag and seal. Cook in preheated water for 1½ hours.

Parisienne Potatoes

2 large russet potatoes, peeled
1 Tbsp butter
1 Tbsp olive oil
Salt and pepper to taste

Use a Parisienne scoop (melon baller) to scoop out as many rounds from the potatoes as possible. Melt butter and oil in a frying pan over medium heat, add potato and seasonings and cook until golden—approximately 20–25 minutes. Check every couple minutes and turn over carefully to prevent burning.

Cucumber Salsa

1 cucumber
1 green onion, minced
2 limes (zest and juice)
2 Tbsp olive oil
2 Tbsp cilantro, chopped
Salt and pepper to taste

Quarter the cucumber and scoop out the center of each piece. Mince cucumber and combine in a small bowl with olive oil, lime zest and juice, cilantro and green onion. Season with salt and pepper to taste and set aside until needed.

Truffle Vinaigrette

1/4 cup truffle oil
1/2 cup olive oil
1/4 cup rice vinegar
1/2 teaspoon xanthan gum
4 Tbsp water
Salt to taste

Add all ingredients to blender and blend on high until well mixed.

Lingcod

4 lingcod fillets
1 Tbsp butter
1 Tbsp olive oil

Preheat a large cast iron pan and add olive oil. Place lingcod in the pan, add butter and pan fry for 4–5 minutes each side.

To serve, use pea puree and truffle vinaigrette as plate garnish, arrange the lingcod, carrots and potatoes on the plate, and add a spoon of salsa on top of the cod.