Smoked Sea Bass Rillettes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cured Chilean Sea Bass Rillettes, with a wonderfulll Smokey, foei flavor. A rillette is a meat that is braised or baked until tender, shredded in a mixer with a patle attachment, and then cured in a ramiken, sealed with fat so that oxygen can not get in and corrupt the curing meat. Ingredients:
sea bass belly. |
white truffle oil. |
sumac. |
liquid smoke. |
onion jus. |
fleur de sel. |
chopped chives. |
mixed micro greens. |
lemon juice. |
home made brioche. |
clarified foie butter. |
Directions:
1. Roast Sea Bass belly in 400 degree oven for 20-30 minutes or until golden brown.
2. Remove bones from Sea Bass belly.
3. Flake with hands and place in a Kitchen Aid mixing bowel.
4. Beat with patle attachment and add liquid smoke, fleur de Sel, chopped chives and onion jus to taste. (To make onion jus, simply simmer carmelized onions with sugar, white wine, butter and kosher salt for 45 minutes).
5. Beat with patel attachment until ingredients become well incorporated and the Sea Bass separates into individual, stringy fibers.
6. Pack Sea Bass mixture into 3 oz ramikens and top with warm clarified foie butter. (To make clarified foie butter, simply clarify butter over a double boiler with your foie gras scraps in it; skim the scum that rises to the top and then strain through a chinois).
7. Chill in a refrigerator for 1-3 weeks.
8. When ready to serve, throw into a 500 degree oven for 15 seconds, (to loosen fat cap), and turn out onto a rectangular serving plate.
9. Add sliced brioche, sumac, truffle oil, fleur de sel, and micro greens dressed with lemon juice to order.
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