Smoked Whitefish Rigatoni

Rigatoni, Smoked Whitefish, Pea Butter, Green Garlic, Pea Purée, Egg Yolk Jam, Parmesan, Pea Tendrils

Chef Nyle Flynn of Hamilton’s at the Godfrey Hotel Detroit | Detroit, MI

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Adapted by StarChefs  |  August 2025  |  PhotO: Alexander Zeren

INGREDIENTS

Egg Yolk Jam:
8 egg yolks
Sherry vinegar
Kosher salt

Cooking Liquid:
Neutral oil
250 grams diced onions
50 grams chopped garlic
2 kilograms chicken bouillon
2 kilograms whole milk
250 grams smoked whitefish scraps
10 smoked whitefish skins

Pea Purée:
1 kilogram frozen peas, blanched
50 grams mint, blanched
Lemon oil
Kosher salt

Pea Butter:
1 pound butter

To Assemble and Serve:
Neutral oil
10 grams brunoised green garlic
1 teaspoon brunoised shallots
100 grams rigatoni
Kosher salt
Ground black pepper
Smoked whitefish
Peas
5 grams pea tendrils
3 parmesan-black peppers crisps
Grated parmesan

METHOD

For the Egg Yolk Jam:
Heat the water bath of an immersion circulator to 144°F. In a mixing bowl, season egg yolks with salt. Transfer to a vacuum bag. Seal and cook 2½ hours. Transfer mixture to a Vitamix Commercial blender and blend until smooth. Season with vinegar and salt. Transfer to an airtight container and refrigerate.

For the Cooking Liquid:
In a pot over medium flame, heat oil. Add onions and garlic and sauté until alliums are soft and translucent. Add chicken bouillon and bring mixture to a simmer. Add milk and return mixture to a simmer. Stir in whitefish scraps and skins. Remove from heat and let steep 30 minutes. Strain into a nonreactive container and refrigerate.

For the Pea Purée:
In a Vitamix Commercial blender, purée peas and mint until smooth. Add water if needed to thin. Season with lemon oil and salt. Transfer to an airtight container and refrigerate.

For the Pea Butter:
In the bowl of a stand mixer fitted with a paddle attachment, add butter and 250 grams Pea Purée. Mix until well-combined. On a work surface, form butter into a log, then wrap in plastic wrap. Freeze.

To Assemble and Serve:
In a pot over low heat, warm Pea Purée. In a pan over medium flame, heat oil. Add green garlic and shallots. Sauté until shallots are soft and translucent. Add rigatoni and enough Cooking Liquid to submerge. Season with salt and pepper. Cook until pasta is tender. Add desired amount Pea Butter, mixing until fully emulsified. Stir in desired amount smoked whitefish and fresh peas. Remove from heat and set aside. Place desired amount warm Pea Purée onto a serving plate. Top with pasta mixture and sauce. Finish with black pepper and 5 dots Egg Yolk Jam. Garish with pea tendrils, parmesan crisps, and grated parmesan.

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