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Chef Tony Conte
Chef Tony Conte
The Oval Room
800 Connecticut Avenue
Washington, DC 20006
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Pastrami-Cured Kampachi, Mustard Ice Cream, and Tomato Jam

Pastrami-Cured Kampachi, Mustard Ice Cream, and Tomato Jam
Chef Tony Conte of The Oval Room – Washington, D.C.
Adapted by
July 2010


3 tablespoons raw sugar
1½ tablespoons cracked black pepper
½ cup kosher salt
1½ tablespoons lemon juice
1 bunch cilantro, chopped
1 bunch parsley, chopped
2 medium shallots, minced
Kampachi fillets

Pastrami Glaze:
5 tablespoons molasses
½ teaspoon cayenne
1 tablespoon caraway seeds
1 tablespoon coriander seeds
½ tablespoon black pepper
1 teaspoon paprika

Mustard Ice Cream:
400 grams half and half
150 grams glucose
250 grams cream cheese
40 grams mustard paste
150 grams Dijon mustard
4 grams salt

Tomato Jam:
2 pounds tomatoes, peeled, seeded, and chopped
1½ ounce shallots, sliced
1 ounce red wine vinegar
1 ounce sugar

To Assemble and Serve:
Micro mustard greens
Romaine lettuce leaves, brunoise
Fleur de sel

For the Cure:
Combine all ingredients, mixing thoroughly for even dispersal. Lay kampachi fillets in a hotel pan and evenly spread cure over the fish. Cure for 48 hours.

For the Pastrami Glaze:
Grind all the spices. Warm the molasses over low heat. Brush the cure off the fish fillets and brush evenly with warmed molasses. Using a fine sieve, dust the ground spices evenly over the fish until coated. Refrigerate uncovered for 12 hours.

For the Mustard Ice Cream:
Combine all ingredients. Using manufacturer’s instructions, spin the mixture in an ice cream machine until frozen and set.

For the Tomato Jam:
Combine all ingredients and cook over medium heat until dry. Puree and strain. Allow mixture to cool before storing.

To Assemble and Serve:
Slice the kampachi fillets into thin serving-size portions. Arrange on a plate. Spoon or drop tomato jam around the fillets. Place a quenelle of mustard ice cream atop the fillets and garnish with the mustard micro greens, romaine, and fleur de sel.








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