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