Surf and Turf
Wild Boar-Beef-Stuffed Squid, Burnt Onion Purée, Pickled Cauliflower, Tarragon Foam
Chef Yuri Szarzewski of Partage | Las Vegas, NV
Adapted by StarChefs | MONTH YEAR | Photo:
INGREDIENTS
Pickled Cauliflower:
¼ head cauliflower, cut into florets
250 grams white vinegar
30 grams kosher salt
15 grams granulated sugar
Wild Boar-Beef Filling:
70 grams diced onions
50 grams diced celery
35 grams diced carrots
540 grams ground wild boar
540 grams ground beef
10 grams kosher salt
4 grams ground black pepper
25 grams Dijon mustard
1 whole egg
1 egg yolk
5 grams picked thyme
Burnt Onion Purée:
20 grams olive oil
800 grams yellow onions, halved
40 milliliters Cognac
40 grams butter
7 grams kosher salt
Tarragon Foam:
250 grams whole milk
50 grams butter
30 grams tarragon
30 grams spinach
6 grams soy lecithin
Stuffed Squid:
10 squid
Olive oil
Fennel seeds
Fresh tarragon
Dry white wine
To Assemble and Serve:
Yield: 1 serving
Beef demi-glace
METHOD
For the Pickled Cauliflower:
Bring a pot of water to a boil. Add cauliflower and blanch 45 seconds. Shock in ice bath and let drain. Transfer to a nonreactive container and set aside. In a saucepan over medium heat, combine remaining ingredients and 250 grams water. Bring to a boil. Pour hot brine over cauliflower. Let cool. Cover and refrigerate overnight.
For the Wild Boar-Beef Filling:
In a sauté pan over medium heat, add onions, celery, and carrots. Sauté until soft and translucent. Transfer to a sheet tray and let cool. Prepare, assemble, and chill meat grinder with a 6-millimeter die. Pass boar and beef through grinder. Transfer to a mixing bowl. Season with salt and pepper. Using gloved hands, mix until just combined. Add mustard and eggs. Mix until just combined. Fold in thyme and cooled vegetables. Transfer to a piping bag and refrigerate.
For the Burnt Onion Purée:
In a sauté pan over medium-high flame, heat oil. Add onions, cut-side down, and cook until evenly charred. Deglaze pan with Cognac and cook until alcohol evaporates. Add butter and salt. Reduce heat and cover. Cook 30 minutes, or until jam-like consistency is achieved. Transfer to a Vitamix Commercial blender with 60 grams water. Purée until smooth, adding additional water as needed to achieve desired consistency. Transfer to an airtight container and refrigerate.
For the Tarragon Foam:
In a saucepan over medium heat, combine milk, butter, and 250 grams water. Bring to a simmer. Transfer to a Vitamix Commercial blender. Add tarragon and spinach. Purée until smooth. Season with salt. Strain through a fine mesh sieve into a nonreactive container. Stir in lecithin. Using a Vitamix Commercial immersion blender, blend mixture until fully emulsified. Transfer to a siphon canister with 1 charge. Refrigerate.
For the Stuffed Squid:
Stuff squid with desired amount Wild Boar-Beef Filling. Seal with wooden toothpick, leaving tentacles exposed. Set aside. In a rondeau over medium-high heat, heat oil. Add stuffed squid and sear on all sides. Season with fennel and tarragon. Deglaze pan with wine. Cover and cook 30 minutes, or until squid is fork-tender. Let cool. Once cooled, slice and set aside.
To Assemble and Serve:
In a small saucepan over low heat, warm desired amount Burnt Onion Purée. In a small saucepan over low heat, warm desired amount beef demi-glace. Spoon warmed Burnt Onion Purée onto a serving plate. Top with Braised Stuffed Squid. Spoon warmed beef demi-glace over top. Garnish with Pickled Cauliflower. Finish with 1 dollop Tarragon Foam.
