Poached Rockfish, Tomato-Kombu Sauce, Squash and Crab Sweet and Sour, Matsutake

4 Rockfish filets
1 butternut squash
2 tomatoes
2 stalks lemon grass
1 knob ginger
1 shallot
1 crab
3 strips of kombu
1 cup light coconut milk
2 cups bonito flakes
1/2 cup yuzu
1/2 cup mirin
1/2 cup rice wine vinegar
1/4 sugar
3 matsutake mushrooms
Olive oil

Squash:
Peel and dice butternut squash- place on sheet try with 1 tbs olive oil and roast in the oven at 350 degrees until tender- about 20 mins.

Tomato-Kombu Broth:
Rough chop tomatoes, lemon grass, ginger, shallots and saute in a deep stock pot with 1 tbs olive oil until aromatic. Then pour 1/2 gallon of water into the stock pot, along with kombu and torn pieces of the crab.  Bring mixture to a boil- once boiling remove crab and pick the meat- reserve.

Remove stock pot from heat stir in coconut milk and bonito flakes- and let steep for 20 mins.

When ready to serve, bring stock to a simmer and poach rockfish filets in the stock until cooked- do not boil.  About 7-10 mins depending on thickness of fish.

For Sweet and Sour Sauce:
Combine yuzu, mirin, rice wine vinegar and sugar in a saute pan on high heat. Cook until mixture is reduced and thickened.

For mushrooms:
Slice mushrooms length-wise to preserve shape.  Pre-heat a saute pan until extremely hot, then place mushrooms in pan with 1 tbls olive oil — do not move mushrooms for 1 min until desired caramelization is achieved. Then flip and repeat on opposite side

To Plate:
Layer mushrooms on bottom of shallow bowl- lay fish filet on top. Spoon diced butternut squash a top fish and ladle broth over the fish. Drizzle sweet and sour around the dish.