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Tilapia Goujonnettes with Caramel Pears and Mint Cucumber

Ingredients :
120 gram talapia fillets cut into goujonettes

Marinade :

1 deciliter chardonnay white
30 grams chopped shallots
2 mint leaves - chopped
1/2 deciliter olive oil

2 grams chopped garlic
1 gram thyme flower
salt and pepper and cayenne

Garnish:

300 grams tourneed cucumbers

2 each pears, whole

Sauce:

200 grams heavy cream

15 grams mint leaves

Method of Preparation :

1. Combine the marinade ingredients in a stainless steel bowl.
2. Cut the fish into goujonnettes and place in marinade. Chill for 1 - 2 hours.
3. Cut the pears into eigths and saute them in butter and sugar until caramelized. Add the cucumbers and cook for 2 minutes. Set aside.
4. Remove fish from marinade and pat dry. Strain marinade. Reserve liquid and aromatics. Season fish with salt and pepper.
5. Sear fish on one side only and place on a baking sheet. Finish cooking in a 350F oven.
6. Using same pan sweat. The aromatic garnish and deglaze with liquid. Reduce the liquid by half. Add the heavy cream and reduce to a sauce like consistency. Strain and finish with fresh chiffonade of mint.
7. Set up plates as per chef instructor demo. Serve at room temperature.