1 1-inch piece ham hocks
125 grams butter
2 cloves garlic
1 Vidalia onion, julienne
4 bunches mustard greens, rib removed, washed, torn
1 turnip, cut into batons, braised with a bit of honey and vegetable stock
1 4-inch piece daikon, cut into batons, blanched
1 celery root, cut into batons, braised with white wine and vegetable stock
1 green apple, cut into batons, raw
1 tablespoon green apple mustard
250 grams fish fumet
1 3 -inch piece horseradish, grated
125 grams crème fraîche
Fresh squeezed lemon juice
salt and white pepper to taste
1 Arctic char, scaled, gutted, filleted, pinned, skin on
600 grams Arctic char scraps from trimming as described in procedure and skeletal scrapings – diced and frozen.
500 grams heavy cream
1 egg white
100 grams sweet German mustard
150 grams minced shallots
150 grams French apple cider vinegar
1 pinch celery seed, lightly toasted
sea salt, freshly ground white pepper, quatre epices to taste
4 French breakfast radish, shaved and in ice water, for garnish
¼ cup white celery leaves, in ice water, for garnish
¼ bunch chives, cut into 1” batons, for garnish
For the Mustard Greens:
In a 1/9 pan, place ham hock and butter. Place in CVap at 130°F +0 OFF for about 3–4 hours, to break down the ham hock. Transfer hock and butter to a rondeau, along with the Vidalia onion and garlic. Cook until onion is lightly golden brown. Add mustard greens, season with salt and black pepper and sweat until greens are tender and liquid is evaporated. Keep warm.
For the White Root Vegetable Batons with Green Apple Mustard:
Quickly heat turnip, daikon and celery root in a light liason of vegetable stock and butter. When warm, toss with green apples and green apple mustard. Keep warm.
For the Horseradish Emulsion:
Infuse fish fumet with horseradish, pass, mount with crème fraiche and season. Warm and froth with immersion blender before using.
For the Artic Char:
On each fillet, trim the head portion to square the fillet; and trim the tail 3” from the end. Dice trim and reserve for fish mousse. Butterfly the arctic char, beginning from the belly side of the fillet and opening it up without cutting through. Reserve fillets in refrigerator while you make the mousse. In the chilled bowl of a Robot-coupe, puree the frozen fish scraps until smooth. Add egg white and then stream in the heavy cream until just incorporated. Pass through a tamis into a chilled stainless steel bowl; set over ice. Season with salt, white pepper and a bit of quatre epices.
Gently sweat minced shallots in a small amount of butter until translucent, deglaze with vinegar and gently cook until all liquid has evaporated and shallots are tender. Set aside to cool. Add German mustard and cooled shallots to the fish mousse. Lay out two pieces of plastic cling film and spread out the open arctic char fillets. Sprinkle lightly with toasted celery seed and spread the fish mousse over ¾ of the fillet. Roll the fillets tightly into a roulade and tie the ends. Preheat CVap to 130°F +2 Constant Cook OFF. Put tempered roulades into CVap for 30 minutes. Remove from oven, let stand for 10 minutes. Gently tighten the roulade and retie; then plunge into ice water to cool completely. Portion, remove plastic and tie for service. For the pickup, gently color the roulade on all sides and heat through. Slice to show cuisson.
To Assemble and Serve:
Serve with mustard greens, green apples and the horseradish emulsion. Garnish with radish, white celery leaves, chives and lemon vinaigrette.