Arctic Char In Salt Crust With Saffron Aioli Food

AIOLI

Steps:

• Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
• To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
• To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.

BAKED YAMS WITH SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
• Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
• Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
• Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.

DIRTY RICE ARANCINI WITH SAFFRON AIOLI

Steps:

• For the dirty rice arancini: Place the chicken stock in a small pot with a fat pinch of saffron and bring to a simmer. Let simmer for a few minutes to infuse. Keep warm over low heat.
• Melt 1 tablespoon of the butter with 1 tablespoon of the olive oil in a medium saucepan. Add the chicken livers and hearts and saute until cooked through. Deglaze the pan with the sweet vermouth and let evaporate. Remove the hearts and livers from the pan and set aside.
• To the same pot, add the remaining tablespoon olive oil. Add the pancetta and cook until browned and crisp. Add the onions and garlic; cook for a few minutes. Add the rice and toast for another 3 to 4 minutes. Deglaze the pan with the white wine and let evaporate. Begin adding the warm stock a ladleful at a time. Cook, stirring constantly, until the rice has absorbed all of the stock before adding the next ladleful. Do this for 17 minutes. When finished, remove the risotto from the heat and stir in the chicken hearts and livers, the remaining 2 tablespoons butter and the Parmesan. Add salt and pepper to taste. Pour the risotto onto a parchment-lined baking sheet and place in the refrigerator to cool.
• Heat the oil in a deep fryer to 350 degrees F..
• Set up a breading station: In the first shallow dish, place the flour and season with salt and pepper. In the next dish, add the beaten eggs and a touch of water; season with salt and pepper. In the last dish, mix together the breadcrumbs, cornmeal, pecorino, parsley, fennel pollen, red pepper flakes, orange zest and lemon zest.
• Take the cooled risotto out of the fridge, form into Ping-Pong-ball-size balls and roll tightly. Dredge the rice balls in the flour, then the egg wash and then in the breadcrumb mixture. Fry in batches until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and season with salt.
• For the saffron aioli: Place a small skillet over medium-low heat. Add the olive oil, followed by the garlic, lemon zest, orange zest and saffron. Cook for 1 minute. Set aside to cool.
• In a small mixing bowl, whisk together the egg yolk and mustard. Whisking constantly, slowly stream in the grapeseed oil to emulsify. When all of the oil has been added, season with salt and lemon juice. Stir in the cooled saffron mixture to combine.
• Serve the arancini on a plate with saffron aioli and lemon wedges.

SCALLION CRUSTED ARTIC CHAR

Steps:

• Preheat broiler. Line rack of broiler pan with foil.
• Finely chop scallions and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets.
• Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just cooked through, about 8 minutes.

SAFFRON AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.