Arctic Char with Pickled Shallots, Chilied Tapioca and Smoked Bacon Froth

Arctic Char with Pickled Shallots, Chilied Tapioca and Smoked Bacon Froth - Recipe Finder

Arctic Char with Pickled Shallots, Chilied Tapioca and Smoked Bacon Froth

Info

Course:
Hors D'oeuvre
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 7, Episode 1, Elimination Challenge, Winner

Yield

150 1-ounce portions

Ingredients

Chilied Tapioca:

3 oz smoked paprika

Chilied Tapioca:

32 oz vegetable oil

Chilied Tapioca:

1 oz salt

Smoked Bacon Froth:

1 lb smoked bacon, chopped
1 oz garlic
½ oz fresh thyme
1 Tbl salt
3 qts chicken stock
Lecithin

Sliver of Arctic Char:

150 oz Arctic Char, raw

Sliver of Arctic Char:

Fleur de sel

Sliver of Arctic Char:

Fresh dill, for garnish

Pickled Shallots:

10 oz shallots, sliced thin

Pickled Shallots:

12 oz Japanese vinegar

Pickled Shallots:

3 oz sugar

Pickled Shallots:

1 oz fresh ginger, minced

Chilied Tapioca:

1 box tapioca

Chilied Tapioca:

½ gallon (64 oz) water

Chilied Tapioca:

3 oz Kashmir chiles

Chilied Tapioca:

1 oz chipotle chiles

Chilied Tapioca:

1 oz annatto seeds

Directions

For the Sliver of Arctic Char:

Thinly slice arctic char. Sprinkle with fleur de sel. Garnish with dill.

For the Pickled Shallots:

Combine all ingredients and reserve.

For the Chilied Tapioca:

Combine all ingredients except tapioca and water. Lightly cook for 30 minutes. Blend until fine and strain.

Measure out 1 pint of the chile oil and mix with tapioca and water. Cook until tapioca is clear. Run under cold water and reserve.

For the Smoked Bacon Froth:

Lightly sauté bacon. Add garlic, thyme, and salt. Deglaze with chicken stock. Cook for 30 minutes. Strain.

For each order, weigh out 300 grams of broth and add 3 grams of lecithin. Foam to order.