INGREDIENTS

RADISH SALAD
3 tablespoons finely julienned scallion (about 1 inch long)
3 tablespoons finely julienned sweet bunch carrot (about 1 inch long)
3 tablespoons finely julienned radish (about 1 inch long)
1 tablespoon chopped chives
Lemon oil

ORANGE GLAZE
2 cups fresh orange juice
2 tablespoons (1 ounce) cold unsalted butter, cut into four pieces
1/4 teaspoon soy sauce

SOYBEANS
1/4 cup (3 ounces) shelled fresh soybeans, blanched for about 8 minutes, or until tender, chilled in ice water and drained
1 tablespoon tomato diamonds
2 teaspoons Brunoise
3 tablespoons Beurre Monté

MOI
Canola oil
Six 3 1/2 by 1-inch pieces Moi fillet, skin on
Salt and freshly ground white pepper

PREPARATION

FOR THE SALAD: About 1 hour before serving, place the julienned scallion, carrot, and radish in a bowl of ice water. The scallions will curl and the chilling will enable the vegetables to hold a tighter nest.

FOR THE ORANGE GLAZE: Place the orange juice in a small saucepan and reduce over medium heat to a thick glaze (about 1/3 cup). Set aside.

FOR THE SOYBEANS: Combine the soybeans, tomato diamonds, brunoise, and beurre monté in a pan and heat over low heat. Kepp warm.

TO COMPLETE: Heat the orange glaze to a simmer and whisk in the butter piece by piece.Add the soy sauce and keep the glaze warm. Drain the iced vegetables and toss them with the chives and a small amount of lemon oil.

FOR THE MOI: Heat about 1/8 inch of oil in a large skillet over medium heat. Season the fish with salt and white pepper. Add the moi fillets skin side down and cook for 2 to 2 1/2 minutes, occasionally pressing down on the pieces with a spatula to help brown the skin. Flip the fillets and “kiss” (just briefly cook) the other side, then remove the moi from the pan.

Place 2 to 3 teaspoons of the orange glaze in the center of each plate. Place about 1 tablespoon of the soybean mixture in the center of the glaze, allowing it to spread into the glaze. Place the moi skin side up over the beans. Gently place a small pile of the crisp salad on one end of each moi fillet and serve.

(reprint from “The French Laundry Cookbook” by Thomas Keller, with permission by Workman Publishing Co.)