RECIPE #4871 - EASTERN CHAR WITH BUTTERMILK SAUCE, Wednesday, Au - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4871 - EASTERN CHAR WITH BUTTERMILK SAUCE, Wednesday, August 8, 2012

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EXECUTIVE CHEF MATT GALLAHER / TENNESSEE RESIDENCE

 

Buttermilk Sauce

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.

 

Marinated Cucumbers

2 Cucumbers, peeled and sliced 1/8" thick

1C White Vinegar

1C Sugar

1C Water

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.

 

Whisk in:

1C Field Pea Flour

Stir and cook until thick and difficult to stir.

 

Fold in:

1tsp Minced Garlic

1T Minced Chives

1T Minced Parsley

1t Salt

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.

 

To Finish

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. 

 

 

 

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