Poached Alaskan Halibut Cheek, Purple Cauliflower Puree, Baby Carrots, Green Beans, Grey Shallot, Pea Shoots and Flowers, Nasturtium Leaves and Flowers, Sauteed Sweet Corn, Sweet Corn & Saffron Sauce
Let me begin this post by admitting that I totally ripped off Daniel Humm on the plating side of this dish. If you're familiar with what I'm speaking of than great, if you're not than even better. This dish to me is early July on a plate, from the look, to the smell and the flavor. It's this time of the year that I think I get the most excited to create and post dishes on here. There is so much amazing produce at the farmer's market right now that it's almost too easy.
The first step to this dish was to cut the kernels of off all of the corn. I pureed most of them with some milk and then strained it. This milk was used to make the sauce. I combined it with some salt, sugar and saffron threads in a sauce pot and placed it over low-medium heat. I stirred it until it thickened, which happens naturally from the starch in the corn. You'll never believe this but cornstarch comes from corn. Once it was at the right consistency I mixed it with a hand blender to smooth it out and create a nice froth.
I saved the corn cobs and placed them in a pot with cold water slowly bringing it up to a boil and then cooking in down til it reduced by about 75% leaving me with a rich clear corn broth. I cooked some of this broth down some more and then blended some butter into it creating a nage which I slow poached the halibut cheek in along with the shallots.
I cooked the carrots, green beans and corn in the nage and then glazed them in butter with a splash of the corn broth. The puree was made by simply blending cooked purple cauliflower with salt, pepper, butter and cream and passing it through a fine mesh tamis. I passed the puree around a ring mold using a spoon in one big sweeping motion and garnished all around it, finishing with the nasturtium leaves & petals, and the pea leaves and flowers.
Product -
Alaskan Halibut Cheek - Otolith Seafood
Organic Baby Carrots - Culton Organics
Organic Pea Shoots and Flowers - Culton Organics
Jersey Sweet Corn - Buzby Farm
Organic Green Beans - Culton Organics
Organic Purple Cauliflower - Culton Organics
Organic Grey Shallots - Culton Organics
Organic Nasturtiums - My Garden
The first step to this dish was to cut the kernels of off all of the corn. I pureed most of them with some milk and then strained it. This milk was used to make the sauce. I combined it with some salt, sugar and saffron threads in a sauce pot and placed it over low-medium heat. I stirred it until it thickened, which happens naturally from the starch in the corn. You'll never believe this but cornstarch comes from corn. Once it was at the right consistency I mixed it with a hand blender to smooth it out and create a nice froth.
I saved the corn cobs and placed them in a pot with cold water slowly bringing it up to a boil and then cooking in down til it reduced by about 75% leaving me with a rich clear corn broth. I cooked some of this broth down some more and then blended some butter into it creating a nage which I slow poached the halibut cheek in along with the shallots.
I cooked the carrots, green beans and corn in the nage and then glazed them in butter with a splash of the corn broth. The puree was made by simply blending cooked purple cauliflower with salt, pepper, butter and cream and passing it through a fine mesh tamis. I passed the puree around a ring mold using a spoon in one big sweeping motion and garnished all around it, finishing with the nasturtium leaves & petals, and the pea leaves and flowers.
Product -
Alaskan Halibut Cheek - Otolith Seafood
Organic Baby Carrots - Culton Organics
Organic Pea Shoots and Flowers - Culton Organics
Jersey Sweet Corn - Buzby Farm
Organic Green Beans - Culton Organics
Organic Purple Cauliflower - Culton Organics
Organic Grey Shallots - Culton Organics
Organic Nasturtiums - My Garden