A showstopping dish that uses an easy, foolproof technique for preparing the fish. This recipe comes from chef Daniel Humm's "Eleven Madison Park: The Cookbook."

The Martha Stewart Show


Read the full recipe after the video.


For the Poached Dried Figs
For the Fig Jus
For the Roasted Figs
For the Roasted Mushrooms
For the Loup de Mer
For Serving


Instructions Checklist
  • Poach the dried figs: Place port in a small saucepan over medium heat; reduce to 1 cup. Add star anise, thyme, and black peppercorns; remove from heat and let stand 20 minutes to infuse. Strain into a medium bowl; discard spices. Add figs to port reduction and let stand until tender, about 30 minutes.

  • Heat chicken stock in a medium skillet over medium heat. Drain figs and add to skillet along with butter and cook until figs are glazed, 1 to 2 minutes.

  • Roast the figs: Preheat oven to 350 degrees. Place sugar in a shallow dish. Press cut sides of figs into sugar. Heat canola oil in a medium ovenproof skillet over high heat. Using a paper towel, blot any excess oil from skillet. Place figs in skillet, cut-side down; cook until sugar caramelizes, about 1 minute. Turn figs and transfer skillet to oven. Roast for 1 minute.

  • Roast the white mushrooms: Heat oil in a skillet over medium-high heat. Place mushrooms in skillet, cut-side down, and cook for 1 minute. Add butter, thyme, and salt to skillet; cook until butter is melted. Continue cooking, basting mushrooms with melted butter, until mushrooms are tender, 1 to 2 minutes.

  • Make the fig jus: Heat canola oil in a large, straight-sided skillet over high heat. Add bones and sear until golden on all sides, 1 to 2 minutes. Remove bones from pan and set aside. Drain excess oil from skillet and discard.

  • Place skillet over medium heat; add figs, star anise, shallots, and guanciale; cook, stirring, until shallots are translucent and fat is rendered from guanciale, 4 to 5 minutes. Add vinegar to skillet to deglaze. Return bones to skillet along with chicken jus; bring to a simmer. Let simmer for 20 minutes. Strain and season with salt.

  • Make the loup de mer: Heat oil in a large skillet over medium-high heat until hot. Season fish with salt and place skin-side down in skillet, making sure skillet is hot or fish will stick. Reduce heat to medium-low and press fillets down with a metal spatula to keep flat as they begin to curl; let cook until skin is crisp, 3 to 4 minutes. Turn fillets and cook until flesh side is just warmed, 2 to 3 seconds. Transfer fish to a rack, skin-side up.

  • Serve: Drizzle raw mushroom slices with olive oil; set aside. Spoon 2 tablespoons sweet potato puree onto a plate and pull down center with a small spoon. Place 2 fish fillets in center of plate. Arrange 4 roasted fig halves, 2 glazed poached dried figs, 4 pickled porcini mushroom slices, 4 roasted porcini mushroom halves, 2 raw mushroom slices, and 2 slices Iberico ham around fish. Finish plate with fig jus and garnish with 4 lamb's-quarter leaves. Repeat three more times with remaining ingredients.