Chef Chris Windus
Chef Chris Windus
Todd English's Bluezoo
1500 Epcot Resorts Blvd
Lake Buena Vista, FL 32830
(407) 934-1111
Vitamix-Steamed Loup de Mer, Carrot-Espelette Noodle, Tomato-Lardo Emulsion, and Malabar Spinach
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Vitamix-Steamed Loup de Mer, Carrot-Espelette Noodle, Tomato-Lardo Emulsion, and Malabar Spinach
Chef Chris Windus of Todd English’s Bluezoo – Orlando, FL
Adapted by
October 2010


Carrot-Espelette Noodles:
450 grams carrot juice
50 grams acacia honey
1 tablespoon fleur de sel
4 grams agar agar
2.5 grams piment d’espelette

Compressed Malabar Spinach and Purslane:       
20 leaves petite Malabar spinach, red stems reserved
20 leaves petite purslane
3 tablesponos J. Leblanc olive oil
1 tablespoon fleur de sel
1 tablespoon caper brine
1 tablespoon J. Leblanc olive oil
2 ounces cultured Vermont butter
1 ounce lemon juice

Compressed Fennel:
2 tablespoons brunoise fennel
1 tablespoon fleur de sel
1 teaspoon acacia honey
2 teaspoons Meyer lemon juice
1 strip Meyer lemon zest
2 tablespoons O Meyer lemon olive oil

Pickled Butternut Squash:  
1 cup Forum Chardonnay vinegar
1 cup water
1 cup sugar
2 tablespoons pickling spice
1 tablespoon fleur de sel
12 micro Parisienne butternut squash
Loup de Mer:
1 pound whole loup de mer
¼ cup fleur de sel
2 tablespoons sugar
1 tablespoon fennel pollen

Tomato-Lardo Emulsion:
1 bulb fennel, shaved
1 medium shallot, chopped
1 tablespoon chopped garlic
2 sprigs thyme
6 long peppercorns
4 leaves fresh laurel
Juice and zest of 1 Meyer lemon
1 cup dry vermouth
1 pint water
1 tablespoon fleur de sel
3 ounces J. Le Blanc olive oil
500 grams heirloom baby tomatoes, peeled
½ teaspoon xanthan gum
House-cured Mangalitsa lardo, small diced

To Assemble and Serve:
Anise hyssop blossom            
Citrus coriander blossom                   
Petite red ribbon sorrel                       
Black mint                  
Mixed flowers            
Sea cress                     
Black eye sorrel          
Armando Manni Per Me olive oil      

For the Carrot-Espelette Noodles:
Combine the carrot juice, honey, and salt into a Vitamix blender. In a separate bowl, combine the agar and espelette. Start the blender and slowly add the espelette-agar mixture until fully incorporated. Remove from the blender, put in a pan and bring to a boil. Return the mixture to the Vita-Prep and blend until well combined. Immediately skim off any air bubbles (or use a vacuum sealer to remove any air). Put the carrot mixture in a squeeze bottle and fill tubing. Place the filled tubing in an ice bath and let the noodles set.  Pump the noodles out using a syringe.

For the Compressed Malabar Spinach and Purslane:
Put the spinach and purslane leaves in a vacuum-seal bag and add 2 tablespoons of the olive oil and salt; compress several times. Put 12 of the reserved red spinach stems, caper brine and olive oil in a vacuum-seal bag and compress several times. Melt the butter, add the lemon juice, remove the spinach and purslane form the bag and toss with the warm butter and lemon.

For the Compressed Fennel:
Put the fennel in a vacuum-seal bag with the salt, honey, Meyer lemon juice, zest, and oil; compress several times.

For the Pickled Butternut Squash:
Combine the vinegar, water, sugar, pickling spice and salt in a pan and bring to a boil. Put the butternut squash in a container with a lid. Let the liquid simmer to infuse the spices for 3 minutes, then pour the liquid over the squash, cover, and let sit for 10 minutes to pickle.

For the Loup de Mer:
Clean and fillet the fish, reserving the belly and bones (discard the head); rinse the blood from the bones and hold the fish scraps in a hotel pan. Cut the fillets into 4 portions. Mix the salt, sugar, and fennel pollen, cover the fish portions in the salt mixture and cure for 8 minutes; rinse and pat dry.

For the Tomato-Lardo Emulsion:
Sweat the fennel, shallot, garlic, thyme, peppercorn, and laurel. Deglaze with the juice from the Meyer lemon; add the vermouth and reduce by half. Add the water, season with salt, and then pour the liquid over the reserved fish bones and bellies in the hotel pan; add the strips of lemon zest and wrap the pan immediately with plastic wrap and let it steep for 15 minutes. Strain the liquid, return it to a pan and bring to a boil.

Put the hot liquid into a Vitamix blender. Cover the blender top with a double layer of plastic wrap. Coat the plastic wrap with a touch of olive oil then, using a standard thermometer, poke a bunch of holes in the plastic wrap. Put your reserved cured loup de mer portions on top of the plastic wrap. Put the top on the blender and wrap again with plastic wrap to hold the heat in. Start the blender on variable speed and bring up to about level 5. You want the liquid to keep moving, generating heat but not blending violently where it is touching the plastic wrap at the top of the blender. Let the blender run for 10 minutes, remove the plastic wrap, remove the lid and transfer your “Vitamix steamed” fish to paper towels.

After cooking the fish, remove enough of the liquid so that it measures 1 cup by the indications on the side of the Vitamix blender top. Start the blender and add the baby tomatoes, xanthan gum, and then mount the sauce with the diced lardo. Adjust the seasoning as needed.

To Assemble and Serve:
Spoon some of the tomato-lardo emulsion onto the plate, arrange the fish, drape a carrot-espelette noodle over and around the fish. Place the butternut, spinach, purslane, spinach stems, compressed fennel, and herb garnishes around the fish and noodle. Sparingly drizzle the dish with Armando Manni Per Me olive oil.