SALT CRUSTED AND KELP WRAPPED WHOLE SALMON WITH CHIMMICHURRI

Transcription

1 Cooking Session # SALT CRUSTED AND KELP WRAPPED WHOLE SALMON WITH CHIMMICHURRI Serves 2 0 lbs 3 lbs 2 kg 0 whole coho salmon (head on, cleaned) bull kelp tails or rehydrated kombu seaweed course salt egg whites David Hawksworth Chef & Owner Hawksworth at The Rosewood Hotel Georgia. Pre heat oven to 400F 2. Whip egg whites to soft peaks and fold into salt, reserve. 3. Ensure whole fish is rinsed and pat dry of any excess water. 4. Carefully wrap salmon with seaweed leaving the head and tail exposed. 5. On large baking sheet lay thin bed of salt egg white mixture roughly the same silohette as the fish. 6. Place wrapped fish on salt bed and proceed to encase entire fish except head and tail in uniform layer of salt mixture pack against fish evenly. 7. Place fish in oven and cook for 38 mins, rotating once half way through process. 8. Pull from oven and allow to rest for 5 mins, crack salt crust, and gently peel skin from fillet and serve while warm. CHIMMICHURRI 50 g 74 g 2 cloves T 2 T T flat leaf parsley (picked leaves no stem) cilantro (picked leaves no stem) shallot chopped garlic shallot dried chili flakes lemon (zest and juice of) sherry vinegar salt. Add ¾ of the herbs and the rest of the measured ingredients and blitz in blender until almost smooth. 2. Add the remaining herbs and pulse to achieve texture through the mix. 3. Season with sherry vinegar lemon and salt, reserve.

2 SALT CRUSTED AND KELP WRAPPED WHOLE SALMON WITH CHIMMICHURRI (continued) PAN SEARED JAPANESE SQUID, ORANGE, RADISH, CHIMMICHURRI 2 T 2 T 4 pc 2 pc 2 pc 2 T Pinch T butter grapeseed oil Japanese squid tubes ( 2 lbs approx.) lipstick radish (washed and shaved thin on a mandolin) breakfast radish (washed and shaved thin on a mandolin) tangerine or Satsuma oranges (segmented with a knife to remove any pith) chimmichurri (see above) extra virgin olive oil lemon (juice of) fleur de sel chili flakes. Butterfly open squid tube and remove beak. Scrape out any guts remaining and rinse under water. 2. Carefully peel outer skin off in one piece, score inside of tube with knife. 3. Cut each tube into 4 pieces and reserve. 4. Wash and slice all radishes and segment oranges with a knife and reserve. 5. On high heat using hot pan, fry off squid using grapeseed oil. 6. Once squid curls into tubes, add small knob of butter to pan and dash of lemon juice, pinch of fleur de sel and chili. 7. On plate neatly arrange pool of chimichurri, squid on top of sauce and then cover the squid in the orange and radish, drizzle with a little of the reserved lemon juice, olive oil, chili, and salt. Notes:

3 Cooking Session #2 RABBIT WITH HONEY &VINEGAR 2 3 lb 2 head 4 cloves rib tbsp tsp tbsp tbsp /3 cup 700 ml 500 ml cup fresh rabbits, separated, forequarter, hind quarter and saddle. rashers of pancetta, diced fennel, diced, fennel weed minced and reserved for finishing. medium sized Spanish onion,diced garlic, chopped celery, diced toasted fennel seed lightly crushed chili flake sweet paprika good dried oregano honey or maple sherry vinegar tomato pasatta, or good crushed strained tomatoes good chicken stock favorite mixed olives or of caperberies Anthony Walsh Corporate Executive Chef Oliver & Bonacini Restaurants. Season the rabbit liberally with Kosher salt and pepper. 2. Sear rabbit over medium heat in olive oil, don t crowd the pan do it in batches. 3. Once browned, reserve the rabbit at room temperature. 4. Sweat the pancetta, fennel seed and chili until aromatic. Add the vegetables & cook for another few minutes. You may want to add a tad more olive oil to help in browning. 5. Add the honey and bring up the heat you ll smell the caramel as the honey reduces. 6. Add caperberries or your favorite olives. 7. Add the vinegar, paprika and oregano; continue cooking for a minute. 8. Put rabbit back into pot. 9. Add the stock. 0. Add the tomato pasatta.. Bring this to a simmer. Taste and then season with salt and pepper. 2. Bring the mixture back to a boil, then down to a simmer. Cook partially covered at a medium low heat for ½ hours. 3. Finish the rabbit with the minced up fennel weed, basil or parsley. Serve with fresh egg noodles.

4 RABBIT WITH HONEY &VINEGAR (continued) HOME MADE PASTA DOUGH 500 g tbsp tbsp AP or OO Flour large eggs yolks olive oil water pinch of salt. Combine eggs, oil and salt whisk into well. 2. Knead for 0-2 minutes. 3. Rest for ½ hr, cover with cling film. 4. Boil in well salted water. 5. Toss with olive oil, a bit of the pasta water and lots of chopped and sweated green garlic, ramps or scallion. Notes:

5 Cooking Session #3 ENGLISH PEA RAVIOLI CHILI BEURRE BLANC, PARMESAN PASTA DOUGH 600 g 4 6 double O flour whole eggs egg yolks splash of olive oil David Hawksworth Chef & Owner Hawksworth at The Rosewood Hotel Georgia. Place flour in food processor. 2. Turn it on and slowly pour all egg components and oil into turning flour. 3. Be sure to toss the mixer to ensure even distribution. 4. Remove from food processor and knead until smooth. 5. Vacuum seal at a high level in 2 bags and store in fridge. 6. Be sure to make dough night ahead of time to allow gluten to relax. FILLING 2 cups 60 g 30 g 60 g english pea (blanched and refreshed) microplaned parmesan shallots garlic butter zest of lemon salt to taste. Heat butter and sweat shallot and garlic until soft and cooked, no color. 2. Place this in food processor with blanched peas and pulse to combine. 3. Add cheese, lemon and salt, and reserve. 4. See Pasta demo for method of ravioli making (take photos and notes!)

6 ENGLISH PEA RAVIOLI CHILI BEURRE BLANC, PARMESAN (continued) CHILI BEURRE BLANC 2 ¼ cup 2 tbsp T shallots, very finely chopped dry white wine (60 ml) white wine vinegar (30 ml) cold butter, cut into small cubes (25 ml) dry chili flakes salt and pepper to taste. Add shallots, wine and vinegar to a medium non-reactive saucepan over high heat. Stir to combine. Bring to a boil and reduce mixture to tbsp. 2. Reduce heat to very low. While whisking, add the cold butter a little at a time. Make sure the butter is slowly blending into the sauce and not melting rapidly. If the butter starts melting too quickly, remove saucepan from heat and whisk off heat for a minute or so. If the butter just melts the sauce will separate and not be smooth and emulsified. When all the butter is incorporated, remove from heat and season with salt, pepper and chili. 3. Keep sauce warm, not hot or it will split. Notes:

7 Cooking Session #4 CEDAR PLANKED HALIBUT WITH SUMMER BEAN SALAD AND ORANGE SHERRY TOMATO JAM 4 x 4 oz halibut fillet cedar plank - submerged overnight in water olive oil salt & coarse pepper sugar Dino Renaerts Partner and Executive Chef Bon Vivant Group. Lightly salt & pepper halibut, sprinkle with sugar and let stand overnight. 2. Brush cedar plank with olive oil, and place portioned Halibut leaving inch between portions. 3. Preheat BBQ or light charcoal (piled on one side of BBQ) until white & 400 degrees, place plank on to BBQ on opposite side of charcoals, close the lid and allow to bake for 0 min, place plank over coals for last couple minutes to char slightly and smoke, adding flavour to the halibut. Remove and serve. Tomato Jam 2 lbs ¾ cup 2 tbsp ripe heirloom tomatoes cored and quartered granulated sugar + orange zest only salt & pepper amontillado sherry sherry vinegar sprigs of thyme. Slice tomatoes, and pulse with sugar in food processor until chunky. 2. In a sauce pan reduce sherry by 2/3, add sherry vinegar, chopped thyme & pulsed tomato mixture, reduce heat and slowly simmer until mixture becomes jam like textured (40 min). 3. Remove. Can be refridgerated up to 2 weeks, serve with your favorite fish, burger or chicken dish.

8 CEDAR PLANKED HALIBUT WITH SUMMER BEAN SALAD AND ORANGE SHERRY TOMATO JAM (continued) SUMMER BEAN SALAD Handful of each: 2 tbsp yellow wax beans, heirloom beans, favas & english peas crème fraiche lemon salt & pepper sprigs of mint & chervil. Bring a pot of salted water to a boil. 2. Cut wax & heirloom beans into inch bites, keep separate. 3. Shuck peas & favas, keep separate. Have ice water ready to stop cooking, blanch each type separately, until tender, remove and chill immediately. 4. Drain add crème fraiche, chopped herbs, season, and drizzle with lemon juice. Notes: