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Chef Wylie Dufresne of wd-50  New York, NY
Chef Wylie Dufresne
wd-50
50 Clinton Street
New York, NY 10002
(212) 477-2900
   

Turbot, Barbecued Lentils, Cauliflower, Dried Apricot
Chef Wylie Dufresne of wd-50 – New York, NY
Adapted by StarChefs.com
October 2008
Yield:4 Servings

For the Cauliflower Chips:

Step 1:
Thinly slice cauliflower florets and lay on a Silpat.
Step 2: Set CVap to 200°F and 0 browning for 45 minutes.
Step 3: Turn doneness off, set browning to 9 and bake chips until golden brown.

For the Turbot:

Step 4: Season turbot and set CVap to 140°F.
Step 5: Cook turbot in CVap for 8-10 minutes.

Wylie Dufresne Technique Video
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INGREDIENTS

Barbecued Lentils:
25 grams butter
1½ onions, sliced and smoked
1 clove garlic, sliced
200 grams ketchup
20 grams tomato powder
1 quart water
200 grams white vinegar
20 grams molasses
20 grams brown sugar
20 grams Worcestershire sauce
5 grams Dijon mustard
Salt and pepper
6 egg whites, lightly beaten
500 grams lentils

Turbot, Barbecued Lentils, Cauliflower, Dried ApricotCauliflower Chips:
10 large cauliflower florets

Cauliflower Cream:
12 ounces vermicelli rice noodles

Apricots:
10 dried apricots
80 grams sugar
500 ml water
25 grams soy sauce
80 grams fish sauce

Turbot:
4 pieces turbot, 200 grams each
Salt
Cayenne pepper

METHOD

For the Barbecued Lentils:
Combine the ketchup and tomato to make a paste. Sweat the onions and garlic in butter. Add the tomato paste and cook for five minutes. Add water, vinegar, molasses, sugar, Worcestershire, mustard and season. Bring to a boil and simmer for one hour. Transfer to a blender and puree until smooth. Add the egg whites and clarify as with a classic consomme. Decant the consomme and reserve. Place the lentils in a small pot and cover with consomme and simmer until done.  Strain and reserve the lentils and liquid.

For the Cauliflower Chips:
Thinly slice the florets on a mandoline. Lay them out on a sheet tray and place in a CVap oven at 200°F and no browning for 45 minutes. Turn doneness off, set browning to 9 and bake until golden brown.

For the Cauliflower Cream:
Season cauliflower and place in a vacuum bag with milk. Seal and cook in a water bath at 90°C for 20 minutes. Transfer to blender, puree until smooth and season.

For the Apricots:
Make a caramel with the sugar. Deglaze with the water, soy and fish sauces and let cool. Pour over the apricots and let macerate overnight. Cut each apricot in half and reserve in the syrup.

For the Turbot:
Season the turbot with salt and cayenne and place in CVap at doneness 140°F for 8-10 minutes.

To Assemble and Serve:
Reheat lentils with the cooking liquid and finish with a tiny knob of butter. Reheat apricots in caramel. Place cauliflower puree on plate and top with lentils, apricots and turbot. Cover fish with cauliflower chips.

 
 
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