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