Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad

Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad - Recipe Finder

Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad

Info

Course:
Appetizer, Tapas/Small Plates
Prep Time:
90 Minutes
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 6, Episode 12, Quickfire Challenge Winner

Yield

4 Servings

Ingredients

2 lbs calamari steak
1 lb scallops
1 lb salmon
¼ lb shiitake mushrooms
1 bunch shiso leaves
¼ lb unsalted butter
3 cups canola oil?2 lbs shrimp
1 head garlic, peeled and thinly sliced?
4 shallots, peeled and thinly sliced
1 teaspoon sambal
1 tablespoon tomato paste
4 quarts shellfish stock?
½ package rice noodles
1 pack enoki mushrooms
¼ bunch fresh cilantro, picked and chiffonade
¼ cup rice wine vinegar
¼ cup soy sauce?
2 limes, juiced?
Salt, fresh cracked black pepper, espelette

Directions

1. For ballotine, pound calamari steak between two sheets of plastic wrap until thin. Slice scallops razor thin. Cut salmon into square shape. Clean shiitakes and remove stems (reserve scraps for sauce). Slice cap very thin and sauté in canola oil until caramelized, and cool to room temperature. Cut shiso leaves into squares.

2. Lay out calamari steak and remove the top layer of plastic wrap. Season with salt and pepper. Layer half of the shiso leaves on top of calamari. Layer half of the shiitakes on top of shiso. Spread slices of scallop over top of shiitakes in an even layer and season. Do not overlap. Layer remaining shiso leaves on top of scallops. Layer remaining shiitakes on top of shiso. Place seasoned salmon down in the very center. Gently roll the layers around the salmon. Secure with a skewer and refrigerate.

3. For sauce, sauté shrimp in ½ cup of canola oil to give a hard sear. Add garlic, shallots, and mushroom scraps to sweat. Add sambal. Add tomato paste. Deglaze with shellfish stock, and reduce by 3/4th. Sauce should be very thick. Strain through chinois and mount with 2 cups of canola oil. Season to taste and keep warm.

4. For garnish, re-hydrate rice noodles in warm water. Drain and chill. Cut enoki caps off in equal size pieces. Toss noodles, enoki, and cilantro in rice wine vinegar, soy sauce, ¼ cup canola oil, and lime juice. Season to taste.

5. In a hot pan, sear ballotine flap side down with oil and butter. Turn ballotine until golden brown all the way around. Brush with butter and place in 400-degree F oven for 3 minutes. Pull from oven and let rest. Slice and serve immediately.

To Serve:

1. Arrange ballotine slices on plate.

2. Place noodle garnish on the side.

3. Place sauce in a vessel and sauce tableside.