On a list of great chefs who have done it all, Azmin Ghahreman would get top ranking. He’s prepared meals for kings, presidents and heads of state; worked at no fewer than a dozen premier resorts around the world; supervised dining facilities for the 2002 Winter Olympics in Salt Lake City and served as executive chef at The Regent Sydney, the official hotel for the 2000 Olympic Games International Committee; won numerous culinary competition honors; and appeared as a culinary expert on television shows airing around the globe. Says Ghahreman: “When you travel through the world’s markets with your palate, you don’t need a passport.” But he calls Orange County home, and it’s where you’ll find his own culinary gem, Sapphire Laguna. His world travels and global culinary knowledge is reflected in his menu, which features original favorites such as Tunisian Crab Warka, Baked Kurobuta Pork Shank, Kabocha Gnocchi and Pan-Seared Barramundi, the recipe for which he shares below. Chef Ghahreman's Herbes de Provence Butter, the recipe for which is located at the bottom of the page, is a key ingredient for his Barramundi dish.

PAN-SEARED BARRAMUNDI WITH MARKET VEGETABLES AND TOMATO CONFIT
Makes 4 servings

INGREDIENTS
4        Roma tomatoes
2        shallots, sliced
4        garlic cloves
2        sprigs fresh thyme
Olive oil, as needed, enough to cover tomatoes
6        asparagus spears, cut into 2-inch pieces
2        oz. snow peas
1/4     lb. yellow wax beans, trimmed and cut in half
4        baby beets, cut in half
8        fingerling potatoes, cut in half
1/4     cup olive oil
1        tsp. shallot, minced
1        tsp. parsley, chopped
1/3     cup grapeseed oil
1 1/2  lb. barramundi fillets, with skin
Salt and white pepper, to taste
Herbes de Provence Butter (go to ocmenus.com and click on Recipes for preparation instructions)
4        lemon wedges, for garnish
Parsley sprigs, for garnish


PREPARATION
Sauté the tomato halves with the garlic, sliced shallots and thyme. Add enough olive oil to cover the tomatoes, and then cover the pan with a sheet of aluminum foil. Place in a preheated oven and bake at 350 degrees until tomatoes are soft but still hold their shape, about 30 minutes. Set aside to cool.
   
Bring 2 quarts of water to a boil with salt (water should taste like the ocean) and prepare an ice-water bath. Separately blanch the asparagus, snow peas and wax beans, and then transfer them to the ice water to stop cooking. Cook the beets and potatoes in separate pots of salted boiling water until tender, about 15 minutes. Drain the cooled vegetables. Peel the skin off the beets when cool enough to touch. Set aside.
   
Adjust the oven temperature to 375 degrees. Season the fish with salt and white pepper. Heat the grapeseed oil in a large sauté pan over medium-high heat, and place the fish skin-side down until crisp, about 2 minutes. Turn the fish and cook for another 2 minutes. Add 2 tablespoons of Herbes de Provence Butter to the top of each fillet, and transfer to the oven to finish cooking, about 5 minutes.
    
Heat 1/4 cup of the olive oil in another sauté pan over medium-high heat. Sauté the fingerling potatoes until they begin to brown, then add the rest of the vegetables and the shallots. Cook until heated through. Season with salt and pepper to taste, and then toss with the chopped parsley.
    
To serve, divide the vegetables into neat piles in the center of four plates. Add equal amounts of tomato confit to each plate, and place the fish on top. Garnish with a lemon segment and a sprig of parsley.


HERBES DE PROVENE BUTTER

INGREDIENTS
1/4       pound (1 stick) sweet butter, softened
1          garlic clove, chopped
1          tsp. shallot, chopped
1          tsp. Herbes de Provence
1          tbs. hot water
1/2       lemon, juiced
1/2 tsp. lemon zest
2 tsp.    fresh parsley, chopped
Dash of Tobasco
Pinch of salt
Pinch of white pepper

PREPARATION
Mix all the ingredients together. If not using immediately, wrap tightly in plastic wrap or parchment paper and keep refrigerated until ready to use.