Charred Baby Eggplant, Braised Fennel, Tomatoes and Verjus Nage

Charred Baby Eggplant, Braised Fennel, Tomatoes and Verjus Nage - Recipe Finder

Charred Baby Eggplant, Braised Fennel, Tomatoes and Verjus Nage

Info

Course:
Appetizer
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 10, Elimination Challenge

Yield

4 Servings

Ingredients

1 head fennel
2 eggplants
16 sweet-100 tomatoes
¼ bunch wild cilantro, picked
1 saffron pickled shallot, thinly sliced into rings
Salt, pepper, espelette

4 cups verjus
1 star anise
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 Thai chili pepper
2 stalks lemongrass
1 knob fresh garlic, peeled and sliced thin
1 lime, juiced
1 teaspoon fish sauce
1 cup beurre monté (1 cup cold butter + 4 tablespoons water)

Directions

1. Cut fennel into 1/8th and braise in salted water. Drain and set aside.

2. Peel and slice tomatoes into coins. Set aside.

3. Peel, slice, and salt eggplant. Sear “a la plancha” (on a metal plate) until tender. Set aside.

4. Bring verjus up to a boil. Add remaining ingredients. Turn off heat and cover lid. Steep for 30 minutes. Strain and reserve liquid.

5. Make beurre monté by heating water to a simmer and then whisking in cold butter in small batches until emulsified, whisking constantly.

To Serve:

1. Arrange vegetables onto plate.

2. Emulsify verjus with beurre monté. Spoon sauce around plate.