Saturday, November 17, 2012

Top Recipe - Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu

Yay - Top Recipe is back, and this time Michael Voltaggio is doing the demos....

Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu

Serves 4

Chili oil, 4 cups
Fresh chili, 1each
Cilantro stems, 1 bunch
Ginger (chopped ruff) tablespoons
Green onion (ruff chopped) 1 bunch
Celery stalk 1 each
Shallot, half each
Morels, half handful, well rinsed, chopped
Turnips, 4 each, sliced
Heirloom baby carrots, 2 each, sliced
Spot prawns, 4 each
Ling cod filet sliced to 3 ounces per portion
2 cups Dashi
Salt to taste

2 ounces Kombu
4 ounces bonito flake
1 quart water
Cod bones, cleaned
Shrimp shells

1) Add all the ingredients to chili oil in a pot; temperature of the oil should be 110 degrees F.

2) Drop the filet in oil, cook about 6 minutes.

3) Meanwhile, cook morel and carrot in dashi (do not overcook it!). Clean the shrimp, and cut each bite size (basically four pieces from 1 shrimp)

4) Place prawns, morel, and carrots in a bowl. Place cooked fish on top, pour dashi over top. Season fish with fleur de sel on top, if needed.

To Make the Dashi:

Place water, cod bones and shrimp shells in pot over medium high heat. Let steep for 10 minutes. Strain through chinois into a clean sauce pot. Place kombu into stock and bring to soft boil. Remove from heat, add bonito flake and let steep for 10 minutes, Strain through chinois.

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