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TERENCE FEURY
THE GRILL
Ritz-Carlton Philadelphia
10 Avenue of the Arts
Philadelphia, PA
19102
http://www.ritzcarlton.com

Biography »

 

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.

 

 Published: May 2004

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