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Chef Christopher Kostow
Chef Christopher Kostow
The Restaurant at Meadowood
900 Meadowood Lane
St. Helena, CA 94574
Steamed Fluke with Carrot Top Crust, Heirloom Carrots, and Ginger
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Steamed Fluke with Carrot Top Crust, Heirloom Carrots, and Ginger
Chef Christopher Kostow of The Restaurant at Meadowood –St. Helena, CA
Adapted by StarChefs.com
March 2009
Yield: 1 Serving

INGREDIENTS
Carrot Top Crust:
3 sheets bloomed gelatin
75 grams water
85 grams blanched carrot tops
75 grams egg whites
1 Madai (red seabream) or fluke, portioned into 120 gram pieces

Carrot Espuma:
920 grams carrot, ground
80 grams potato, ground
50 grams ginger, thinly sliced
500 grams carrot juice
Lime juice
Cayenne pepper
Salt
Sugar
2 sheets of gelatin, bloomed

Compressed Pineapple:
1 pineapple
Salt
Sugar

Mixed Heirloom Carrots:
1 bunch thumbelina carrots
1 bunch baby crimson carrots
1 bunch baby yellow carrots
1 large carrot

Ginger Oil:
100 grams brunoise ginger
Extra virgin olive oil

To Assemble and Serve:
Serrano chilies, thinly sliced
Mitsuba
Carrot tops
Lime segments, brunoise

METHOD
For the Carrot Top Crust:
Dissolve gelatin in water. Blend with blanched carrot tops and egg whites. Roll out mixture between two sheets of plastic to 1/16-inch thickness. Cut into squares the same size as the portioned fish.

For the Carrot Espuma:
Place carrot, potato, ginger, and carrot juice in a pot. Cook on high heat until carrots and potatoes are soft. Pass through a chinois. Season with lime juice, cayenne pepper, and salt. Add  two sheets of bloomed gelatin. Place in a whipper and double charge with two cream chargers.

For the Compressed Pineapple:
Peel pineapple and slice into ¼ inch planks. Season with salt and sugar. Place in a cryovac bag and vacuum. Cut into a ¼ inch dice.

For the Mixed Heirloom Carrots:
Using a mandolin, slice baby carrots to 1/16-inch ribbons. Using a slicer, slice carrots to 1/16-inch ribbons. Prepare a large part of salted water and bring to a boil. Blanch the carrots until pliable. Shock in ice water.

For the Ginger Oil:
Place ginger in small pot and cover with oil. Bring oil to 120°F and transfer to a warm area to steep.

To Assemble and Serve:
Remove carrot top crust from plastic and place on fish. Steam slowly for 4 minutes or until fish is cooked through. Arrange the fish, pineapple, heirloom carrots, carrot espuma, and carrot tops; garnish with chilies, mitsuba, and lime; drizzle plate with ginger oil. Serve immediately.

 

 
 
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