Your Life A to Z Recipe: Thursday, May 15th, 2014: Miso Salmon and Chicken Terrine

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by Chef Matt Carter of The House Brassiere

azfamily.com

Posted on May 15, 2014 at 3:20 AM

Updated Friday, May 16 at 2:12 PM

Miso Salmon,  Japanese Charcoal Potatoes, Roasted Pickled Shishito, Black Garlic
Serves 4


Salmon
4- 6 oz. salmon portions
1 tbl. White miso paste
3 tbl. Mirin
1 small finger Ginger
1 tsp. Bonito flakes
1 pinch esplette or chili powder
1 tsp. fish sauce
Procedure

Mix all ingredients in a bowl. Marinate salmon for 1 hour.

Charcoal Potatoes
Smoked Fingerling potatoes - russian banana or peruvian blue
1 tbl. EVO
S+P
2-3 tbl. Chicken fat
1 tsp. minced garlic
1 tbl. minced shallot
Procedure
Toss potatoes with evo and s+p. Wrap in foil and roast in an oven at 350 until done, or smoke then roast. Slice the potatoes in wrings, and saute in chicken fat, garlic and shallots until golden.

Shishito Peppers
15 Shishito peppers roasted
1-2 tbl. Rice wine vinegar
1 tsp. Garlic
1-2 tbl. Evo
1 tbl. Honey
1-2 tbl. Mirin
1 finger Ginger
1 tsp. Allspice
1 tsp. Esplette pepper
1 tbl. Soy
1 tbl. Worcestershire
Procedure
Roast and seed peppers. Julienne  5 peppers for garnish. Puree the rest with all other ingredients.

Garlic
1-2 cloves Black garlic
3-4 cloves Roast garlic
1 tsp. Sepia
1 tbl. EVO
1 tsp. Toasted Sesame seed
Procedure
Puree all in a blender or mortar and pestle

Chicken Terrine, Smoked Pickled Egg Gribiche, Arugula, Maple Sherry Vinaigrette
Serves 4


Terrine
8 chicken thighs, skin removed, reserved
Garlic crushed
Thyme
S+P
Procedure
Pound the chicken thighs as thin as possible without tearing. Toss thighs and skin with garlic and thyme, let marinade overnight. Rinse, pat dry, season with S+P. Layer in a terrine mold alternating skin and thigh. Bake in a 300 degree oven until internal temp is 180. Remove from oven, press and refrigerate.

Smoked Gribiche
4-6 eggs
2 tbl. dice Pickle
1 tbl. Mustard
1 tsp. Garlic
1 tbl. minced Shallots
1 tbl. minced Chives
2 sprigs Dill
2-3 tbl. EVO
1 tbl. Lemon juice
Procedure
Cook 4 eggs soft boiled, 2 hardboiled. Peel and cool. Cold smoke the eggs. Dice the egg whites of the hardboiled eggs. WIth a handblender whip soft and hard yolks with mustard, evo, lemon juice and a little water until smooth. Add garlic, shallot, diced egg whites, chives and dill, season.

Vinaigrette
1 tbl. Maple syrup
1-2 cups Sherry wine
1-2 tbl. Sherry Vinegar
1 tsp. minced Garlic
1 tbl. minced Shallot
3-4 tbl. EVO
Procedure
Reduce, sherry until almost dry. Whisk all ingredients in a bowl and season

3-4 cups baby Arugula
Assembly
After Terrine is cooled, slice into 1/2 inch cuts. In a small pan or deep fryer crisp the terrine until golden brown, season with salt. Toss arugula in vinaigrette, and place on crispy terrine, garnish with gribiche and herbs.



 

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