Slow Baked Turbot, Eggplant Caviar & Black Olive Jus

Slow Baked Turbot, Eggplant Caviar & Black Olive Jus - Recipe Finder

Slow Baked Turbot, Eggplant Caviar & Black Olive Jus

slow-baked-turbot-eggplant-caviar-amp-black-olive-jus

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 7, Episode 9, Elimination Challenge, Winner

Yield

4 Servings

Ingredients

4 (3 oz portions) turbot
1 bulb spring onions, sliced
Micro-greens, for garnish

Eggplant Caviar:

2 large eggplants, halved
1 cup button mushrooms, whole
1 onion, finely chopped
2 cloves garlic, finely chopped
2 oz sundried tomatoes, finely chopped
¼ cup fresh basil, chiffonade
4 Tbl sherry vinegar
Olive oil, as needed
Salt and pepper, to taste

Saffron Braised Fennel:

2 bulbs fennel, sliced thin on mandolin
1 onions, finely chopped
6 oz butter
¼ cup olive oil
1 pinch saffron

Black Olive Jus:

½ cup black olives tapenade

Directions

For the Eggplant Caviar:

1. Grill eggplants until blackened and remove char. Season button mushrooms whole with olive oil, salt, and pepper and roast until caramelized.

2. Sweat onions and garlic in a pan with olive oil. Chop roasted mushrooms and eggplant and add to pan with sundried tomatoes. Mix well and finish with chopped basil and sherry vinegar.

For the Saffron Braised Fennel:

1. Cook down onion with butter and water. Quickly blanch shaved fennel and add to cooked onions. Add a pinch of saffron.

To Finish:

Season fish and grill. Place braised fennel and spring onions on plate and top with fish. Make a quenelle of eggplant caviar and place next to fish. Drizzle black olive tapenade around plate and garnish with micro-greens.