Coriander Crusted Golden Tilefish, Carolina Gold Rice and Sea Island Pea Pilaf, Glazed Vegetables, Pickled Shallots and Carrot Tops, Romesco Sauce, Fennel Crisp
Recipe courtesy of Executive Chef Peter Spear, CEC, CCA, WCEC, PCII and Sous Chef Garrett Bailey of Orangeburg (S.C.) Country Club.
Ingredients
- Carolina Gold Rice and Sea Island Pea Pilaf
- Carolina Gold Rice - 3/4 cup
- water - 3 cups
- chicken base - 1 tsp.
- thyme - 3 sprigs
- bay leaf - 1 ea.
- garlic - 1 clove
- butter - 50 grams
- parsley - 4 ozs.
- salt - to taste
- pepper - to taste
- For Sea Island Peas
- Sea Island peas - 3/4 cup
- water - 1 qt.
- chicken base - 2 tsp.
- thyme - 3 sprigs
- bay leaf - 1 ea.
- garlic - 1 clove
- salt - to taste
- pepper - to taste
- For Glazed Vegetables
- Cobalt carrots - 6 ea.
- Malibu carrots - 6 ea.
- asparagus - 6 ea.
- water - 1 cup
- honey - 2 Tbsps.
- chicken base - 1 tsp.
- butter - 4 Tbsps.
- salt - to taste
- pepper - to taste
- For Pickled Shallots and Carrot Tops:
- vinegar - 1 cup
- water - 1 cup
- sugar - 1/2 cup
- pickling spice - 2 Tbsps.
- shallots - 2 ea.
- carrot tops - 6 ozs.
- For Romesco Sauce:
- smoked almonds - 1/8 cup
- baguette - 1.5
- garlic clove - 1 ea.
- diced tomatoes - 1/2 cup, canned
- roasted red peppers - 1 ea.
- sherry vinegar - 1 Tbsp.
- Pimenton de la Vera - 1/8 tsp.
- extra virgin olive oil - 1/4 cup
- salt - to taste
- pepper - to taste
- For Fennel Crisp:
- flour - 30 g.
- oil - 150 g.
- water - 90 g.
- paprika - 1 g.
- salt - 1.5 g.
- fennel pollen - as needed
Instructions
Procedure:
- For Carolina Gold Rice and Sea Island Pea Pilaf: In a small sauce pot combine the water and the chicken stock. Bring it to a boil. While that is coming to a boil, pick the parsley leaves from the stems and chop it down. Once it has come to a boil add the Carolina Gold Rice, thyme, bay leave and garlic. Reduce it to a simmer. Once the rice has cooked and absorbed all the water remove it from the heat. Remove the thyme, bay leave, and garlic clove.
- For Sea Island Peas: In a pressure cooker combine all of the ingredients. Place lid and lock it into place. Bring the pressure cooker to a full steam. Let it go for 30 to 40 minutes. Slowly depress the pressure valve and release the steam. Open the lid once all the pressure has dropped. Drain off any left over water. Remove the thyme, bay leave, and garlic clove. Then add the sea peas, butter and parsley to the rice, and gently fold them in. Season to taste.
- For Glazed Vegetables: Trim and wash the carrots. Then cut the asparagus to the length of the carrots. Then peel ½ inch from the base of the trimmed asparagus. In a pot of boiling salted water blanch the three vegetables until tender. Once they are tender, shock them in an ice bath. In a sauté pan, heat up the water, chicken base, honey and butter. Bring it to a boil and reduce it down to a simmer until a nappe consistency. Then add the blanched vegetables and toss them around to heat them up and coat with the glaze.
- For Pickled Shallots and Carrot Tops: In a small sauce pot, combine the vinegar, water, sugar and pickling spice. Bring it to a boil and reduce it down a simmer. Julienne the two shallots and place them in a small bowl. Strain the pickling liquid over the shallots and let them sit. Once the shallots have started going translucent, drain the liquid off and toss in the carrot tops and then incorporate them really well.
- For Romesco Sauce: In a vita prep combine all the ingredients except the olive oil, salt and pepper. Blitz the ingredients together until smooth. Then drizzle in the olive oil. Season to taste.
- For Fennel Crisp: In a quart container combine all the ingredients except the fennel pollen. Using an immersion blender, blitz all the ingredients together until smooth. Transfer the batter to a squeeze bottle. Using a crepe pan on high heat, dispense the amount of batter needed. Cook until golden brown. Once the come out sprinkle the fennel pollen on top.
