½ gallon canola oil
3 Yukon Gold potatoes
1 teaspoon finely minced shallots
1 teaspoon finely chopped parsley
2 large shallots, sliced
1 garlic clove, crushed
1 cup white wine
1 pound medium-sized Manila clams, washed thoroughly
1 bouquet garni
3 bunches parsley, leaves picked and washed thoroughly
2 gallons water
2 cups kosher salt
Pinch xanthan gum
5 tablespoons canola oil
Smoky Ocean Broth:
4 ounces smoked bacon (Chef Nishiyama recommends Hobb’s)
2 cups sliced button mushrooms
½ cup sliced shallots
2 garlic cloves, sliced
1 bouquet garni
2½ cups white wine
2½ cups dry vermouth
½ cup fresh clam juice (from the manila clams)
3 cups heavy cream
Fresh Périgord truffle, cleaned
5 to 7 pounds sablefish
For the Pomme Salardaise:
Heat the canola oil to 300ºF. Punch out cylinders from the potatoes with a round cutter. Using a Japanese mandolin slice round chips from the potato cylinder. Rinse well in cold water and then pat dry. Fry the potato slices slowly until crisp but not brown. Remove and drain, allowing to dry completely in a warm dry place. Before serving toss with the salt, shallots, and parsley.
For the Manila Clams:
Sweat the shallots and garlic in a rondeau in minimal oil. Add the white wine, clams, and bouquet garni. Cover the rondeau and allow the clams to steam. When the clams begin to open, remove them from the pan. Allow them to cool, reserving the juices from the pan. Remove the clams from the shells and trim all the outer cartilage from the clams leaving only the muscle. Before serving, warm them slightly in the smoky ocean broth.
For the Parsley Purée:
Blanch the parsley leaves in the water seasoned with the kosher salt. Once the leaves are very soft, cool them in an ice bath. When cold, squeeze out the excess water and purée in a blender, adding a little cold water at a time. When a purée is formed, add the xanthan gum and slowly drizzle in the canola oil. The purée should easily nappe the back of a spoon. Season with salt.
For the Smoky Ocean Broth:
Slowly render the bacon in a little canola oil, without getting any color. Drain off any excess fat and add the mushrooms, shallots, and garlic. Sweat out the aromatics till the mushrooms are dry. Add the bouquet garni and deglaze the pan with the wine and vermouth. Reduce until dry. Add the clam juice and heavy cream. Bring to a boil and remove from the heat. Allow to steep for 10 minutes and then strain out the bacon and vegetables. Season the sauce with kosher salt. Before serving, heat gently and froth with an aerator.
For the Périgord Truffle:
Using a truffle slicer, thinly slice the truffle into a small bowl. Season with salt.
For the Sablefish:
Fillet the sablefish, removing the belly bones. Remove the skin from the filet and clean the bloodline from the fish. Cover the sablefish generously with kosher salt and cure for 8 minutes. Wash off the salt and dry with a clean towel. Split the filet down the middle, removing the pin bones. Portion the filet into 6 pieces and, using plastic wrap, wrap each portion in a cylinder, tightly tying each end of the plastic wrap. The fish should be snug and well shaped in the plastic wrap. Drop the wrapped fish in a water bath regulated at 60ºC for 10 minutes. Remove and serve immediately.
To Assemble and Serve:
Spoon a portion of smoky ocean broth into a large bowl. Place a piece of sablefish in the center of the bowl and top with leek fondue, truffles, and fried potato crisps. Put a few clams into the broth and finish with a few dollops of parsley purée.