search
Loading
|  home | feedback | help          
StarChefs

home
techniques
recipes
testimonials


is cooking

TECHNIQUES SPOTLIGHT
CVap® Technology: Low Temperature Vapor Poach

Wylie Dufresne of wd~50 – New York, NY on StarChefs.com
Chef Wylie Dufresne

wd~50
50 Clinton Street
New York, NY 10002
(212) 477-2900

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

Josh DeChellis butchers bluefin tuna cheeks on StarChefs.com 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.

 

 

 

back to top

 

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy