Deconstructed Surf and Turf

Decided to try and improve my plating. Here we have what I call a deconstructed surf and turf.

The turf- a seared filet mignon au poivre. 7 minutes on first side, 4 minutes on second side gives a nice medium. Served on a bed of haricot verts, and pomegranate molasses.

The surf- a mahi-mahi poached in white wine, lime juice, leeks. Served with a smear of orange gastrique, and the poached leek on top.

The gastrique is just reduced sugar with apple vinegar and orange juice; I was very pleased with the gastrique, which added a wonderful citrus angle to the seafood element.