- Yield: 4 servings
Steamed Wolf Fish
Recipe courtesy of Dan Holtgrave, CEC, Executive Chef, Old Warson Country Club (St. Louis, Mo.)
Ingredients
- wolf fish
- wolf fish filet - 1 lb., cut into 4-oz. portions
- lemongrass stock - 1 qt. (recipe to follow)
- lime - 1 ea.
- olive oil - to taste
- salt - to taste
- pepper - to taste
- lemongrass broth
- lemongrass - 8 stalks, smashed
- ginger - 1/2 cup
- garlic - 5 cloves, smashed
- jalapeños - 2 ea., split
- fish sauce - 1/2 cup
- mirin wine - 1 cup
- water - as needed
- Kosho beurre blanc
- shallot - 1 ea., sliced
- ginger - 1 Tbsp., sliced
- white wine - 1.5 cups
- bay leaf - 1 ea.
- rice wine vinegar - 1 Tbsp.
- white peppercorns - 1 tsp.
- heavy cream - .75 cup
- green yuzu kosho paste - 2 Tbsp.
- butter - 3 oz.
- lime juice - to taste
- salt - to taste
- pepper - to taste
- tuile
- roasted fresno chili - 100 gms.
- egg whites - 100 gms.
- smoked paprika - 4 gms.
- butter - 50 gms., soft
- isomalt - 50 gms., finely ground
- all-purpose flour - 130 gms.
- vegetable curls
- yellow bell pepper - 1 ea.
- fresno chili - 3 ea.
- jalapeño - 1 ea.
- green onion - 2 ea.
- garlic root - to taste
- olive oil - as needed
- salt - to taste
- pepper - to taste
- ice water - as needed
- sticky rice
- sticky rice - 1 cup
- water - 1.25 cups
- rice vinegar - 2 Tbsp.
- sugar - 2 tsp.
Instructions
Procedure for wolf fish:
- Set a combi oven at 150°F moisture with 100°F dry heat. (Chef's note: You can also use a CVap machine.)
- Warm the lemongrass stock.
- Set up steamer pans (use 4” hotel pans), and add the lemongrass stock in the base pan.
- Brush the fish with the olive oil, place in a perforated 2” hotel pan lined with parchment paper and place atop the stock, cover with lid and “steam” for 8-10 minutes or until internal temperature reaches 138°F.
- Remove from the pan, brush with more olive oil and lime juice and season to serve.
Procedure for lemongrass broth:
- Sweat the garlic, ginger and shallots and jalapeño.
- Add the lemongrass.
- Add wine and cover with water and simmer for 20 minutes.
- Turn off heat, add fish sauce and let steep for 20 minutes.
- Reserve for service.
Procedure for kosho beurre blanc:
- In a sauce pot, add shallots, ginger, peppercorns, wine, bay leaf and vinegar to reduce to near au sec.
- Add cream and reduce by 2/3.
- Mount in butter.
- Add yuzu kosho, lime juice and season to taste and strain through a chinoise.
- You may need to balance the sauce with a bit of sugar depending on the kosho you are using.
- Reserve for service.
Procedure for tuile:
- Blend all but the flour.
- Blend in the flour.
- Let cool.
- Spread onto desired mold.
- Let cool to set before baking.
- Bake at 300*F for 9 minutes.
Procedure for vegetable curls:
- Using a vegetable peeler, peel the skin of the peppers.
- Fine julienne the peppers and place into ice water. Place in a vacuum-sealer and cryovac on high with no lid to compress. Cryovac twice and store in a cooler for the peppers to curl.
- Fine julienne the green onion and place in ice water and compress twice.
- Fry the garlic root at 300°F. Once bubbles subside, pull from fryer onto a C-fold towel to dry for service.
- At time of service, drain the water from the vegetables onto C-fold towels and dress with olive oil and season to taste.
Procedure for sticky rice:
- Rinse the rice under cold water for 10 minutes and run your fingers through it to remove some of the starch.
- Place rice and water into a rice cooker and cook until just tender.
- Once done, roll the rice into a bowl and fold with a wooden spoon to release some of the heat and moisture. Gently fold in the vinegar and sugar. Let slightly cool and hold for service.
To plate:
- Pick out a dish that is just big enough to house the ingredients. (Chef's note: I used a bowl that was 3” in diameter.)
- In a warm bowl, add a 'quenelle-like' shape of rice, top with the pepper salad and garlic root, nestle the fish next to the rice and coat with the kosho beurre blanc, and top with the tuile.
