EXECUTIVE CHEF MATT GALLAHER / TENNESSEE RESIDENCE
1/4 Whole Buttermilk
2C Heavy Cream
Combine and leave at room temperature 24-48 hours until thick. Seek out a local dairy if possible, not only will the buttermilk and cream taste better, because they aren't exposed to very high temperatures in the ultra-pasteurization process they retain more of the ‘good' cultures that aid in thickening. Otherwise substitute with store bought crème fraiche or full fat sour cream.
2oz Tennessee Paddlefish Roe
Gently stir into buttermilk. Reserve.
2 Cucumbers, peeled and sliced 1/8" thick
1C White Vinegar
1tsp Kosher Salt
Combine all and refrigerate. These will keep all Summer. Mom always has some in her fridge (with tomatoes and onions) and there isn't a Summertime meal that this condiment isn't on the table.
Field Pea Panelle
2C Benton's Bacon Broth
1T Benton's Bacon Fat
Bring to boil.
1C Field Pea Flour
Stir and cook until thick and difficult to stir.
1tsp Minced Garlic
1T Minced Chives
1T Minced Parsley
1 Large Farm Egg
Spread on plastic wrap and twist ends to form a 1" thick tube. There will be enough mix to fill several tubes. Chill until firm.
Slice into 1" long barrels (24 total) and fry in ½" of hot oil until crispy. Drain and hold warm.
Eastern Brook Char
8 - 5oz Eastern Brook Char Fillets (can substitute Rainbow or Brown Trout)
Salt and Pepper
2T Neutral Cooking Oil
Trim fillets into uniform pieces and check to ensure all pin bones are removed. Pat dry on paper towels and season with salt and pepper. Heat oil in cast iron skillet and when hot place two fillets skin side down in pan and gently press to prevent edges from curling. Cook 1 minute or until skin is crisp and flip onto flesh side. Cook another 1-2 minutes until cooked through. Remove from pan and drain on paper towels. Repeat with remaining fillets.
24 Tiny Tomatoes, halved and seasoned with kosher salt
Flowers and greens from the garden
24 Cucumber Flowers
24 Onion Flowers
24 Chive Flowers
8 Fennel Fronds
Dollop about 1-2T of buttermilk sauce onto top-left edge of a large oval plate. Drag your spoon through the sauce down to the opposite edge being careful not to damage the caviar. Gently place fish, skin side up across sauce. Arrange panelle, cucumbers, tomatoes, flowers and greens around and on the fish in a deliberate but scattered fashion.