Cumin Mango Gastrique:
In a medium size sauté pan, place the mango, honey and vinegar; bring to a boil. Reduce to medium high heat and cook 3-4 minutes or until large bubbles form. Do not completely cook out liquid. Remove sauté pan from the heat and pour the mango, honey and vinegar into a blender. Add the salt and cumin. Cover and blend for 45 seconds or until completely smooth. (NOTE: Hold lid down with a towel to ensure the steam does not blow the top off.) Cool and refrigerate puree. Reheat for service.
Mango Strawberry Pico de Gallo:
Combine all ingredients in a stainless steel bowl mix with lime juice and salt until fully incorporated. Refrigerate until ready to serve.
Poached Purple Potatoes:
Add water to a 12 qt sauce pan with 1/8 cup kosher salt; bring to boil; add whole potatoes and cook 10-12 minutes or until potatoes are fork tender. Drain off hot water, place ice and cold water back onto potatoes to stop cooking. Drain and allow to cool. Once potatoes are cooled, cut into quarters lengthwise. Just before serving, combine potatoes with 1 Tbsp vegetable oil and heat in microwave about 30 seconds.
Pan Seared Cod:
For each serving, season 2 3-oz pieces of cod with kosher salt, black pepper and ground cumin. Sear skin side down in a sauté pan for 2 minutes, flip and continue to cook for 2 minutes, until the internal temperature reaches 145°F for 15 seconds. Once fish is cooked, consider the plate a clock face and place one piece of cod on top of the other at 9 o’clock.
Spoon 3 Tbsp hot Cumin Mango Gastrique onto each plate. With the back of the spoon, spread the gastrique into a half moon. Place the asparagus across the gastrique at a diagonal. Position the cod on top the asparagus and top with 1/8 cup of Mango Strawberry Pico de Gallo. Finish the plate with hot potato wedges.
Recipe courtesy of Chef David J Stadtmiller, TGI Friday’s