Spice Crusted Swordfish, Crimson Potatoes, Daikon, Radishes, and Parsnips

Spice Crusted Swordfish, Crimson Potatoes, Daikon, Radishes, and Parsnips - Recipe Finder

Spice Crusted Swordfish, Crimson Potatoes, Daikon, Radishes, and Parsnips

Info

Course:
Main Course
Prep Time:
1 1/2 Hour
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 2, Episode 8, Elimination Challenge, Winner

Ingredients

Diablo Crust:

1 cup Flaked Garlic
1 cup Flaked Onion
1 cup Poppy Seeds
1 cup Black Sesame
1 cup White Sesame
¼ cup Togarash
¼ cup Cayenne
½ cup Maldon Sea Salt

Swordfish:

8 pounds Swordfish
10 Egg Whites, whipped
Frying Oil

Wasabi Cream:

6 Shallots
2 cups Vermouth
1 cup Rice Vinegar
Pinch of Salt
1 Quart Cream
2 cups fresh Horseradish
½ cup Wasabi Paste (Wasabi Powder + Water)

Fresh Horseradish:

1 peeled Horseradish Root
1 cup Rice Vinegar
Pinch of Salt

Gingered Root Vegetables:

4 Large Parsnips
8 Large Daikons
24 Whole Radishes
6 Large Carrots
1 Jar Pickled Ginger
1 cup Ponzu
½ cup Rice Vinegar
¼ cup Salt
½ cup Mirin

Crimson Potatoes:

12 Idaho Potatoes
12 Beets
½ pound ginger – thick slice
¼ cup olive oil
Sea Salt
1 Quart Cream
1 Pound Butter
2 Tablespoons Nutmeg

Garnish:

Wasabi Peas
Crispy Fried Shallots
Chopped Chives
Whitefish Roe
Sesame Seeds

Directions

For the Diablo Crust:

1. Mix all 8 ingredients in a deep container large enough to hold the swordfish.

For the Swordfish:

1. Butcher swordfish. Take off all skin and cut into 2” x 2” x 10” logs. Brush with egg whites and roll into the crust mixture to completely coat. Fry in 350 degree oil until crispy and brown (approx. 3 minutes). Hold on cooling racks in warm oven.

For the Wasabi Cream:

1. In a stainless pot, combine the shallots, vermouth, and rice vinegar. Reduce 3/4, then add the cream and simmer for 15 minutes.

2. Blend smooth with the horseradish, salt and wasabi mustard (blend enough water to wasabi powder to make a paste).

3. Put into squeeze bottles.

For the Fresh Horseradish:

1. Peel fresh horseradish root, do a rough chop and place in food processor. Add the vinegar and salt. Process until smooth.

For the Gingered Root Vegetables:

1. Thinly slice the radishes in rounds. Matchstick cut the carrots, daikon and parsnips.

2. In a blender, puree the pickled ginger, ponzu, rice vinegar, salt and mirin.

3. Toss the ginger vinegar with the vegetables.

4. Place in a vacuum bag and compress.

For the Crimson Potatoes:

1. Roasted Beets: In a roasting pan, add the unpeeled and washed beets and ginger. Drizzle the oil over and season with salt.

2. Roast (uncovered) in a 350 degree oven for 30 minutes. Cover with foil and continue to roast 30 more minutes. Cool off.

3. Grate on a box grater.

4. Peel the potatoes. Cut in 1/8’s and place in cold salted water. Boil until tender. Drain and place on a sheet pan. Dry off in the oven.

5. In a large pot, add the cream. Bring to a boil and reduce by half. Season with salt and nutmeg. Add the butter.

6. Puree the dry potatoes through a food mill. Add the potato and beet to the cream mixture.

7. Adjust seasoning and place in pastry bag.

To assemble:

1. Place a mound of pickled vegetables on a plate.

2. Pipe the crimson potatoes.

3. Slice the swordfish.

4. Squeeze the wasabi cream all over.

5. Garnish with caviar, chive and crushed wasabi peas.