Chef Scott Gottlich
Bijoux | Dallas
Scott Gottlich has a way of gently balancing the
often underappreciated flavors of bitterness and acidity to create
grown-up dishes that direct the palate’s attention to just
a few specific flavors. At Bijoux, products like skate
wing and pork belly are refined by Scott’s technical precision
with temperature and texture, resulting in crisp skins and tender
centers. While the menu is rooted in French and Italian classics,
like a simple cippolini onion soup that celebrates intense, bright,
and clean flavors of mushroom and onion, Scott enhances his menu
with international flavors like red Thai curry without losing his
strong sense of culinary identity or confusing the diner. His execution
and high level can be partially attributed to time spent in the
perfected machinery of Eric Ripert’s kitchen.
Skate Wing with Endive and
Blood Orange
Chef Scott Gottlich of Bijoux – Dallas, TX
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Skate:
- 3 Belgium endives
- 1 cup chicken stock
- 2 blood oranges
- 1 clove garlic, chopped
- 1 shallot, chopped
- 1 sprig thyme
- 2 Tablespoons olive oil
- 2 pounds skate
Method:
Cut endives in half by length. Caramelize flat side, cover with
chicken stock, and cook until fork tender. Supreme oranges and add
chopped garlic, shallots, thyme, and olive oil. Preheat oven to
400°F. Cut the skate in desired portions and sear in a pan over
medium to high heat. When skate is golden on one side, flip and
place in the oven. When golden on the second side, skate is ready
to serve. Lay caramelized endive in the center of the plate, top
with skate, and scatter blood orange salad across the plate. Drizzle
with vinaigrette and serve.
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