For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
Cook fingerling potato, peel and cut into thirds. Set aside.
Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jean Georges, New York, NY