Warm Cured Trout with Deconstructed Béarnaise

Warm Cured Trout with Deconstructed Béarnaise - Recipe Finder

Warm Cured Trout with Deconstructed Béarnaise

warm-cured-trout-with-deconstructed-beacutearnaise

Info

Course:
Appetizer
Prep Time:
3 Hours
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef, Season 6, Episode 4, Elimination Challenge Winner

Yield

12 Servings

Ingredients

6 (½ lb portions) trout filets
Transglutaminase Activa RM (meat glue)

For Brine:

300 ml water
100g salt
50g sugar
10g coriander seeds
10g fennel seeds
2 long peppers
5 fresh tarragon stems with leaves
¼ bay leaf
1 orange, zested
1 lemon, zested

For Aromatic Cooking Oil:

350 ml extra virgin olive oil (McEvoy Ranch California)
1 orange, zested
1 lemon, zested
5g fennel seeds
5g coriander seeds
2 long peppers
4 fresh tarragon stems with leaves
2 shallots, sliced

For Reduction/Sauce Base:

350 ml sherry vinegar
8 fresh tarragon stems with leaves
2 long peppers
2 shallots, sliced
20g turmeric
1 cup chicken demi-glace
350ml grapeseed oil
1g xanthan gum

For Shallot Garnish:

¼ cup minced Shallots
1 ½ cups Verjus (or 3 pints Port + 1 pint Red Wine Vinegar)

For Pommes Souffle:

1 Russet Potato
Cooking Oil

Directions

For Trout:

1. Dust trout with transglutaminase and attach filets flesh to flesh head to tail to make 3 cylinders. Roll tightly in plastic wrap.

2. While trout sits in refrigerator for 35-40 minutes to set shape, make brine by mixing ingredients together and completely dissolving salt and sugar. Cool down.

3. Combine ingredients for cooking oil and heat to make aromatic oil. Cool down.

4. After the trout has set with the transglutaminase for 30 minutes, unwrap from plastic wrap and place in cold brine for 3-4 minutes.

5. Portion the trout and place in cryovac bag with cold aromatic oil. Cook at 50-degree C in immersion circulator for about 12-15 minutes.

For Reduction/Sauce Base:

1. Combine ingredients except grapeseed oil and xanthan gum. Reduce to a third of the original volume.

2. Add remaining ingredients right before plating.

For Shallot Garnish:

1. Combine ingredients for shallot mixture and reduce until the shallots are al dente.

2. Strain out shallots and reduce the liquid to au sec. Coat shallots with reduction.

For Pommes Soufflé:

1. Slice potatoes on a slicer to 1/16” thick. Cut each slice with a round cutter.

2. Heat two pots of oil: one to 275-degrees F and the other to 380-degrees F.

3. Cook potato slices in the first pot until it bubbles all over, and then quickly transfer them to the second pot so it puffs. Cook until crisp.

To Serve:

1. Place trout on plate.

2. Spoon warm béarnaise sauce on the side.

3. Place garnishes in the sauce.

4. Rest pommes soufflé on trout.