Photography recipe
Fotografía Chef Signature Chef

METHOD
 
THE CRUST
  1. Buzz crust ingredients in a coffee mill until fine, sift.
  2. Set aside.
 
THE FISH
  1. Toss fish in marinade, place in vacuum pac bags and seal at medium pressure.
  2. Sous vide at 55°F for 30 min.
  3. Ice down immediately. Remove from bag when cooled.
  4. Dip top of the fish in egg wash, then dip in black...

+

METHOD
 
THE CRUST
  1. Buzz crust ingredients in a coffee mill until fine, sift.
  2. Set aside.
 
THE FISH
  1. Toss fish in marinade, place in vacuum pac bags and seal at medium pressure.
  2. Sous vide at 55°F for 30 min.
  3. Ice down immediately. Remove from bag when cooled.
  4. Dip top of the fish in egg wash, then dip in black sesame crust.
  5. Sear in a medium hot pan crust side first until crust is golden brown.
  6. Turn over and add a touch of butter and a splash of wine and put in a 300°F oven until hot throughout.
  7. Set aside.
THE ORZO
  1. Mix carrot with cornstarch (so carrot won’t split when boiled).
  2. Mix carrot mixture with fish stock and bring to boil.
  3. Add remainder of ingredients for the orzo.
  4. Bring to a boil and whisk in butter.
  5. Do not reboil.
 
THE PLATE
  1. Arrange all cold ingredients around the plate.
  2. Spoon orzo mixture in center and top with the pickerel.
     
 
 

 

-

Ingredients 4 persons
  • FISH
  • 4x 6 oz Pickerel fillets
  • MARINADE
  • 1/8 cup sesame oil
  • 1 clove garlic
  • 1/8 cup honey
  • 2 tsp fish sauce
  • ½ tsp salt
  • CRUST
  • ¼ cup untoasted black sesame
  • 10g dry morel
  • ¼ litre panko
  • 1 egg beaten for egg wash
  • CARROT ORZO
  • ½ litre pure carrot juice
  • ¼ litre fish stock
  • 1tsp cornstarch
  • ½ cup orzo
  • cooked
  • ¼ cup peas
  • cooked
  • ¼ cup morel cooked
  • 1 tbsp mint
  • chopped
  • 1/8 cup butter
  • Dash lemon juice
  • Pinch salt.
  • PLATE
  • 8 spears white asparagus cooked
  • 2 mini cucumbers sliced
  • 12 pea shoots
  • 8 pieces wild asparagus blanched
  • 8 pieces poached rhubarb.
Recipes. The Cook & Chef Institute