Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat

Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat - Recipe Finder

Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat

pork-belly-black-cod-cutlet-bone-marrow-beets-brussels-sprouts-amp-kumquat

Info

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

Top Chef, Season 8, Episode 16, Elimination Challenge, WINNER

Ingredients

Black Cod:

8 ounce Black Cod Filet (after being brined in an 8% salinity solution for an hour)
1/4 cup Panko bread crumbs, pulsed
1/4 cup All Purpose Flour
1/4 cup Egg wash with a touch of Dijon Mustard
2 tablespoons Parsley, minced
1/2 teaspoon Garlic, minced
1 tablespoon parmesan, grated
Salt and pepper, to taste
Butter or olive oil, for frying

Pork Belly:

1 pound blocks Fresh Pork Belly
1/2 of a small onion, sliced
1 apple, chopped
1 glass dry vermouth
2 cups chicken stock
Salt and pepper, to taste
A few sprigs Thyme
Olive oil, for sautéing and frying

Candied Beets and Brussels Sprout Leaves:

1 cup each Red and Yellow beets, roasted and cut into batons
2 tablespoons Minus 8 Brix Vinegar
1/2 cup Brussels sprout leaves, blanched

Mustard Caviar:

1/4 cup Mustard Seeds
1/2 cup water
1/8 cup glucose
1/4 cup white vinegar
1 red Thai chili, minced
1 teaspoon Turmeric

Directions

Black Cod:

1. Trim Black Cod filet to roughly 8 ounce blocks and soak in water that has 8% salinity for an hour. Rinse in cold water and dry on paper towels.

2. While the fish is drying, pulse the panko breadcrumbs and mix in the minced herbs, garlic, and Parmesan.

3. Coat the fish in the egg wash and bread crumbs.

4. Pan fry in clarified butter or olive oil until just cooked. (Black Cod is a fatty fish so don’t be afraid to cook it as it has a nice window of perfection).

5. Let the fish rest for a moment or two and then slice into medallions with an electric knife.

Pork Belly:

1. Season the pork belly with salt and pepper and lay on top of the onions and apples that have been sautéed until they are a giving texture.

2. Deglaze with vermouth and chicken stock, add thyme and braise for around 2 hours at 325-350 degrees. Skim and reserve jus for saucing.

3. Upon service, fry each log, and slice with an electric knife into medallions.

Candied Beets and Brussels Sprout Leaves:

1. Warm roasted beets in a touch of the vinegar and a pinch of salt and pepper.

2. Blanche leaves in salted water until bright green and shock in ice water. Warm in a touch of olive oil and salt and pepper.

Mustard Caviar:

1. Toast mustard seeds and add remaining ingredients.

2. Cook until ingredients come together and reserve at room temperature.