Chef Chris Kurth cooks artichokes in a combination of white wine and water with mirepoix, thyme, black peppercorns, grapeseed oil and bay leaf. He lets it cool in that liquid.
He makes a blini batter by mixing cooked Yukon gold potato with flour, crème fraîche, whole eggs and egg yolks.
He sears 6-ounce pieces of kingfish on one side and then finishes them in the oven. He flips them over, bastes them with butter and cuts them into pieces to serve on the blini. He serves the artichokes next to them with greens and dresses the plate in an orange sabayon flavored with Riesling vinegar.
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