Sable Fish With Florida Truffle Food

SABLE FISH WITH FLORIDA TRUFFLE

Steps:

• Scrape the skin to remove maximum fat. Place between 2 silpat sheets on a sheet pan and add a heavy metal sheet pan on top. Cook in oven for 3 hours at 190F, then keep dry in dehydrator. Cut to size when ready to plate.
• Scale the fish and remove the skin from the fish. Clean all excess fat from the skin, scrape, place on a silpat and dry in oven for 2 hours at 200F. Keep it dry in dehydrator. When fully dry, powder with a thermo mix.
• Melt the Vermont Butter and add the pine needles. Leave to infuse overnight in refrigerator. Next day, melt and strain with a fine strainer. Refrigerate the butter until hard then cut into small cubes.
• Wash and scrape the Mussels. In a small pot combine Pinot Grigio, Parsley, Peppercorns, Shallots and Mussels. Bring to a simmer and cook until all mussels have opened. Remove the mussels and strain the juice into a small pot. Reduce by simmering the juice to a syrup. Whisk in the pine needle butter cubes, "Monter", season as needed with fleur de sel.
• Score tomato. Blanch quickly in boiling water and cool down in ice water. Remove skin and lay out on parchment paper to dry. Cut a small lid on the top of the tomato, using a mini scoop remove the inside of the tomato. Place on a paper towel and keep dry. Yields 4 portions.
• Wash Tomatoes, core and cut in half lengthwise. Combine with all others ingredients. Lay the half tomato on wire rack in the oven, bake at 200F for 3 hours. Remove the skin when hot, chop finely and season to taste. Yields 8 portions.
• Combine all dry ingredients together except yeast. Add all liquid ingredients. Mix with hook for 3 minutes on speed 2. Add the yeast, mix for 8 minutes on speed 2. Rest the dough, cover with a wrap. Roll onto sheet pan 0.5 inch thick. Cover with a second sheet pan on the top. Place into a steamer for 45 minutes or until it is baked. Break it into small pieces, place in your oven at 200F for 40 minutes until dry, but with color. Then make a powder with a Robot Coupe.
• Cook the fish with the water, garlic and thyme in a small pot. Remove garlic and thyme and blend into a fine puree. In a mixing bowl add the tapioca flour. Spread the paste to 2 mm thick on a silpat, then cover with plastic wrap and steam for 10 minutes. Remove from oven and let air dry for 3 hours. Cut the chips to 1¼ inch by 1¼ inch. Reserve chips in plastic wrap until you are ready to fry. Yields 25 chips.
• Boil the corn in salted water for 8 minutes. Cut the kernels from the cob with a knife and puree with a robot coupe. Pass corn mixture thru a fine sieve. Add soft fresh butter and season to taste. Yields 4 portions.
• Season corn and rub with olive oil, place it on the grill, char until cooked. Remove kernels from the cob with a knife and reserved until serving. Yields 4 portions.
• Rinse Clams with cold water. Place Wine, Shallot, Black Peppercorn, Parsley and Clams in a small pot. Cover and bring to boil, cooking until clams open. Yields 4 portions.
• Slice the sweet potato and cheese to 1.5 mm thick with a Japanese Mandoline. Place alternatively the sweet potato and cheese into a 7x5 inch Pyrex glass dish. Brush each layer with Clarified Butter and season with salt and pepper. Bake in a water bath in oven at 300F for 1 hour or until potatoes are cooked.
• Remove from oven then place a weight on top and let to cool down overnight. Unmold the sweet potato terrine and cut small stick 1 inch x 1/4. Yields 25 portions.
• Remove the mold from the goat cheese and cut in small pieces. Place cheese, milk and cream in a pot and bring it to 42C. Stir well until the cheese is completely melted - Maintain the temperature below 50C. Add the milk powder. Continue stirring for 3 minutes allowing the milk to dissolve. Strain through a fine strainer. Break the veg rennet pill into powder with a knife handle and add 3T natural spring water. DO NOT USE WATER FROM TAP OR PURIFIED.
• Continue stirring until the temperature reaches 36C. Add the rennet to the mix and stir slowly - allow 25-35 minutes for the curd to form. Discard the whey and press the cheese through a hotel pan and cheese cloth. Leave it out for 2 hours with a heavy weight on it. Preserve it in the refrigerator overnight. Yields 6 portions.
• Tips: Make sure the temperatures are strictly observed. Make sure your hands and thermometer are clean and sanitized. Use only Stainless Steel equipment (pots/pan/ladle).
• Place lemon in a rice warmer for 4 weeks. Rotate every 3 days. Yields 10 portions when shaved thinly.
• Combine all ingredients and simmer to reduce very slowly to yield ½ cup syrup. Allow to cool.
• Place beans in plastic container and cover with water 4 inches over beans. Soak beans overnight. Combine celery, carrots and onion. Sweat mirepoix in a stainless steel pan on low-med heat until translucent (about 5-10 minutes). Add bay leaf, beans, and water to pan and bring to a simmer. Cook beans, removing foam as needed, stirring often to ensure even cooking (4-6 hours). Cool. Refrigerate.
• Season Sable Fish with fleur de sel. Steam Sable Fish in a bamboo basket on a bed of pine needles for 7 minutes. Sprinkle a pinch of Sable Fish Skin Powder on the fish. Add small broccoli floret.
• Place one (1) slice of Crispy Chicken Skin on top of each piece of Sable Fish
• Stuff the Cherry Tomato Campari with the Tomato Concassee then roll it in the Red Bread Powder.
• Fry the Cod Fish Chips in hot oil at 350 F until the chips are fluffy and crispy.
• Reheat the Tomato in oven at 350F for 3 minutes until warm, for plating. Place one Cod Chip atop the Tomato, and top with a small Broccoli Floret.
• Reheat the corn Puree to 140 F. Place an 80 Ring on the plate and pipe 1 oz of the hot corn puree into the ring. Reheat Tuscan White Beans, Clams, Grilled Corn and Sweet Potato Terrine to 140F. Remove the ring from the Corn Puree then place the following ingredients alternatively atop the corn puree: Tuscan White Beans, Clams, Sweet Potato Terrine and Grilled Corn.
• To finish, decorate the Corn Puree mixture with shaved slice of Florida Truffle and Chervil. With a squeeze bottle, place 5 drops of different sizes of Elderberry and Pomegranate syrup on the plate. Add 2T of Pine Needle Butter to each piece of Sable Fish.