Adachi introducing a new spring menu

Adachi is rolling out their new spring menu, from sushi to cocktails and fish dishes, including Seared New Zealand Grouper.  SEARED NEW ZEALAND GROUPER Roasted Baby Potatoes, Yuzu Lobster Reduction, Garlic Butter Fiddleheads Ingredients Grouper • New Zealand grouper fillets – 2 × 6–7 oz (170–200 g each) • Salt – 1/2 tsp • Black pepper – 1/4 tsp • Grapeseed oil – 2 tsp • Butter – 2 tsp • Garli– 2 cloves, crushed • Ginger • Yuzu juice – 10 Grams Roasted Baby Potatoes • Rainbow baby potatoes – 12 oz (340 g), halved • Olive oil – 2 tsp • Salt – 1/4 tsp • Black pepper – 1/8 tsp • Lemon zest – from 1 lemon • Lemon juice – from 1/2 lemon • Chopped garlic – 5 g Lobster Reduction • Shallots – 2 tbsp, finely chopped • Butter – 1 tsp • White Miso Paste- 1 Tablespoon • Sake – 2 tbsp • Lobster stock – 1 cup (240 ml) • Heavy cream – 2 tbsp • Salt – pinch • Yuzu juice – 10 g Garlic Butter Fiddleheads • Fiddleheads – 6 oz (170 g), cleaned • Butter – 2 tsp • Garlic – 1 clove, sliced • Salt – pinch Steps Roast Potatoes Toss potatoes with olive oil, salt, pepper, lemon zest, lemon juice, and chopped garlic. Roast at 400°F (200°C) for 20–25 minutes, until tender. Lobster Reduction Sauté shallots in butter. Add sake and reduce slightly. Add lobster stock, White Miso Paste and simmer until reduced by half. Stir in cream and cook until slightly thickened. Finish with 10 g yuzu juice. Fiddleheads Boil fiddleheads for 2 minutes, then drain. Sauté in butter with garlic for about 2 minutes. Season lightly with salt. Sear Grouper Season fillets with salt and pepper. Heat oil in a pan over medium-high heat. Sear for 3–4 minutes until golden. Flip, add butter, garlic, and ginger and cook for 2–3 more minutes, basting with garlic butter. Plate Arrange potatoes on the plate, place grouper on top, spoon lobster reduction around, and add fiddleheads on the side.