Poaching Mediterranean Bass
Chef Wylie Dufresne of wd~50 – New York, NY
Adapted by StarChefs.com
April 2007 |
Step 1: Season fish
Step 2: Cook for 10 minutes in CVap oven
set to 120°F and browning to O
Step 3: Finish fish on a plancha, skin-side
down, until crispy
CVap® Advantage
- Uniformity in cooking
- Increased moisture retention
- Concentrated aromatic flavor retention
Mediterranean Bass, Lily Bulb Tart, Rhubarb, Whipped Parmesan
Chef Wylie Dufresne of wd~50 – New
York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Lily Bulb Tart:
- 300 grams milk
- 500 grams lily bulbs, sliced
- 4 grams methylcellulose
- 17 grams gelatin
- Salt and pepper, to taste
Rhubarb:
- 500 grams beet juice
- 4 stalks rhubarb, sliced into 2” batons
Whipped Parmesan:
- 100 grams parmesan broth
- 10 grams saladizer Mayo Cold-Set
- 3.2 grams simple syrup
Fish:
- 4 (7-ounce) bass filets
- Salt, to taste
- Cayenne pepper, to taste
Garnish:
- Lily bulb, thinly sliced
- Beet greens
- Parmesan, microplaned
Method:
For the Lily Bulb Tart:
In a medium saucepan, simmer milk and lily bulb
until tender. Blend mixture thoroughly and slowly add methylcellulose
and bloomed gelatin while blender is running.. Adjust seasoning
and pour into a shallow tray lined with plastic wrap. Allow
to cool overnight. Cut into 1 ½” x 4”
tarts and set aside.
For the Rhubarb:
In a medium saucepan, heat beet juice until reduced by a
third; let cool. Place rhubarb stalks in plastic bag with
juice and season lightly. Cryovac and cook at 63°F for
30-35 minutes. Shock in an ice bath. Remove from bag and
slice thinly.
For the Whipped Parmesan:
Using a hand mixer, whip parmesan broth, saladizer
Mayo Cold-Set and simple syrup for 30 minutes. Adjust seasoning
if necessary.
To Assemble and Serve:
Season fish with salt and cayenne and place in
CVap for 10 minutes (set at 120°F and browning to O).
Reheat rhubarb in CVap for the last 5 minutes. Place fish
skin side down on plancha until crispy, about two minutes.
Reheat lily bulb tart by microwaving it for 20 seconds.
Place one tart on each plate and brulee with torch. Place
a piece of rhubarb on each tart. Garnish with thinly sliced
lily bulb and beet greens. Arrange fish next to tart and
place a dollop of whipped parmesan alongside fish. Garnish
with microplaned fresh parmesan.
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