Cod with Parsley Sauce, Billi-Bi Croquette and Zucchini Tenderloin

Cod with Parsley Sauce, Billi-Bi Croquette and Zucchini Tenderloin - Recipe Finder

Cod with Parsley Sauce, Billi-Bi Croquette and Zucchini Tenderloin

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 6, Episode 9, Elimination Challenge Winner

Yield

6 Servings

Ingredients

6 (4-oz portions) black cod filets, skin on
Extra virgin olive oil
Salt

For Mussel Billi-Bi Croquettes:

5 lbs mussels, cleaned
½ cup olive oil
2 tablespoons fennel seed
Pinch of saffron
1 bulb fennel, thinly sliced
1 Spanish onion, thinly sliced
2 cups Pernod
1 L water
2 cups heavy cream
5 sheets gelatin
2 cups flour
12 eggs, beaten
2 quarts panko breadcrumbs

For Zucchini Tenderloin:

1 gallon water + salt
6 zucchinis
2 cups chicken stock
1 lb butter

For Parsley Coulis:

½ quart water + salt
2 bunches fresh parsley, picked
2 cloves garlic
½ cup olive oil
Pinch of xanthan gum

Directions

For Mussels:

1. Shuck mussels and discard shells.

2. Heat oil in a large pan and add mussels. Mix in fennel seed, saffron, and vegetables until soft. Deglaze with Pernod and reduce to au sec. Add water and cream and reduce liquid to 500 grams or ½ liter. Reserve mussels for garnish. Strain liquid into blender and blend with gelatin until smooth. Season with salt and pour into demi-sphere molds. Freeze the liquid in the molds.

3. When frozen, remove from freezer and stack demi-spheres on top of each other creating whole spheres. Set up a standard breading station and bread each sphere three times using flour, then egg wash, and lastly bread crumbs.

For Zucchini Tenderloin:

1. In a large pot, bring water to a boil with salt. Add whole zucchinis and cook until tender. Remove from water.

2. Pierce zucchini lengthwise just until reaching the seed section of the vegetable. Open the zucchini and gently pull out the seed section.

3. Reduce chicken stock to glaze and emulsify butter into the reduced stock. Glaze the zucchini tenderloins with the butter emulsion.

For Parsley Coulis:

1. Bring water to boil with salt. Add parsley and garlic Simmer for 3 minutes. Remove from heat and transfer contents to a blender. While blender is running, emulsify with oil.

2. Add .5% xanthan gum of the total weight of the puree, and blend until smooth. Transfer to a squeeze bottle.

To Serve:

1. Season black cod. In a hot pan, heat oil and cook fish skin side down until crispy. Flip over briefly and remove from heat. Let rest.

2. Preheat deep fryer to 350-degrees F. Fry billi-bi croquettes until golden brown.

3. Squeeze parsley coulis onto plate creating a mosaic look. Fill in circles with good quality extra virgin olive oil.

4. Place fish onto plate in the center of parsley design.

5. Arrange zucchini tenderloin on top of fish.

6. Place billi-bi croquette next to fish.

7. Garnish with mussel meat and fresh herbs.