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Chef Anthony Bombaci of Nana  Dallas, TX on StarChefs.com
Chef Anthony Bombaci

Nana
2201 N Stemmons Fwy
Dallas, TX 75207
(214) 761-7479

Blis Smoked Steelhead Trout Caviar with Green Apples "Cru" and Celery Sorbet
Chef Anthony Bombaci of Nana - Dallas, TX
Adapted by StarChefs.com
May 2007


Yield:
10 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

    White Apple Soup:
  • 1,200 grams peeled, cored and coarsely chopped granny smith apples
  • 300 grams butter, unsalted
  • 30 grams green apple liquer
  • 30 grams calvados
  • 80 milliliters olive oil
  • Lemon juice
  • 6 mint leaves

    Wild Rice Popcorn:
  • Grape seed oil
  • 100 milliliters wild rice
  • Popcorn salt

    Celery Sorbet:
  • 366 grams dextrose
  • 15 grams sorbet stabilizer
  • 7 grams salt
  • 1245 grams water
  • 1200 grams celery juice
  • 75 grams lemon juice

    Green Apples “Cru”:
  • 30 green apple wedges
  • 1000 grams of water
  • 300 grams of sugar
  • 6 grams ascorbic acid

    To Assemble and Serve:
  • 500 grams White Apple Soup
  • 1 liter Celery Sorbet
  • BLIS smoked steelhead trout caviar
  • Micro celery
  • 150 milliliters Wild Rice Popcorn

Method:

For the White Apple Soup:
Combine all ingredients in a sauce pan and cook on the induction top, hermetically sealed with plastic wrap, for 20 minutes on the lowest setting maintaining a temperature of 140ºF. Remove the plastic and puree the warm mixture until very smooth. Straining is not necessary. If the soup is thick, thin it out with fresh green apple juice.

For the Wild Rice Popcorn:
Heat a heavy bottomed Sautuese pan until extremely hot. Pour a very thin film of oil in the pan and quickly add the wild rice in one even layer. Sauté the rice without removing the pan from the heat. Cook until the rice begins to puff and pop and transfer to a container lined with absorbent paper. Remove to the absorbent towel and season liberally with popcorn salt.

For the Celery Sorbet:
Mix 50 grams of dextrose with the stabilizer and reserve. In a sauce pan combine water, the remaining dextrose and salt to 104ºF. Strain and chill to 39ºF as quickly as possible. Juice the celery and lemons and add to the chilled mixture. Churn the mixture immediately.

For Green Apples “Cru”:
Peel apples and cut in to wedges. Tourné the outer face of the wedges with a sharp knife so that it has 3 sides. Heat sugar and water in a sauce pan over medium heat until they reach a syrup consistency. Add the ascorbic acid to the mixture and cool.
Place in a single layer of apples in a vacuum pack bags and add 50 grams of syrup to each bag bag. Vacuum at 99.9% and allow to rest in the cooler for 6 hours. Open and drain the bags immediately before plating.

To Assemble and Serve:
Spoon White Apple Soup on to a dish. Top with Green Apples Cru and a quenelle of Celery Sorbet. Top with a liberal garnish. Scatter popcorn around the edges of the bowl and finish with micro celery leaves.

 

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