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TERENCE FEURY
The Grill
| Philadelphia, PA
Terence Feury's contemporary American menu at The Grill reflects
his love for fresh, regional ingredients, with dishes composed of
contrasting flavors and textures. A native of Middletown, New Jersey,
Feury trained at some of New York City’s hottest restaurants,
including Allison on Dominick and Le Bernardin. Moving closer to
home, Feury assumed the role of executive chef at Philadelphia's
acclaimed Striped Bass before joining The Grill. Now happily settled
here, Feury is making his mark among Philly’s sophisticated
restaurant scene.
Spanish Mackerel Tartare with
Pickled Kumquats and Jalapeño
Chef Terence Feury of The Grill – Philadelphia, PA
Adapted by StarChefs
Yield: 10 Servings
Ingredients:
Tartare:
- 3 ounces extra virgin olive oil
- 1 teaspoon mustard oil
- 1 pinch toasted ground coriander
- 2 ounces finely diced red onion
- 2-3 jalapeños, peeled, seeded and finely diced
- 1 ounce chives, finely chopped
- 1¾ pounds Spanish mackerel fillet, skinned with bloodline
removed
- Sea salt, to taste
- White pepper, to taste
Kumquats:
- 2 cups rice vinegar
- 1 cup water
- 5 ounces sugar in the raw
- 1 ounce pink peppercorns, coarsely ground
- ½ teaspoon mustard seed
- 1 ounce ginger, finely julienned
- 1 pound kumquats, sliced and seeded
- 3 shallots, thinly sliced
- 1 jalapeño, sliced
- ½ cup cilantro leaves, chopped
- ½ cup spring onions, finely sliced
- ½ cup flat leaf parsley, roughly chopped
Method:
For tartare:
In a large bowl, whisk together olive oil, mustard oil, and
coriander. Mix in onions, jalapeños, and chives. Finely dice
Spanish mackerel and combine in bowl with rest of the tartare ingredients.
Season to taste with salt and pepper. Cover bowl with plastic wrap
and refrigerate over ice until service.
For kumquats:
In a medium saucepan, bring rice vinegar, water, sugar, pink
peppercorns, mustard seed and ginger to a boil. Boil for about 25
minutes and pour over a separate bowl containing the kumquats, shallots
and peppers. Cover with foil and let steep until cool. Drain some
of the juice and refrigerate until service.
To serve:
Mix one Tablespoon of the pickled kumquats with the herbs and
spring onions. Mold tartare onto plates and top with kumquat mixture.
Serve chilled.
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