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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Seared Buffalo Rib Eye, Grilled Scorpion Fish with Mediterranean Salad and Potato Chips
Seared Buffalo Rib Eye, Grilled Scorpion Fish with Mediterranean Salad and Potato Chips
Prep Time: two hours
Serves: 4
Directions:
For the Scorpion Fish:
Take the saffron and the vinegar and bleed it and let rest for 1/2 hour. Mix a 1/4 cup of extra virgin olive oil with the bleeded saffron mixture and put to the side. Mix the vegetables all together and put off to the side. Season the fish with salt and pepper and grill it to the doneness you like. As you are grilling the fish, mix the vegetables and the saffron oil mixture and test for seasoning. Place salad on the plate and top with the grilled fish. Add a quenelle of the minced olives on top of the fish.
For the Buffalo Rib Eye:
In a large sautéed pan, place extra virgin olive oil and get pan very hot! Salt and pepper very well and put in the pan. Lower the heat and put the garlic & thyme inside. When thyme & garlic start to turn brown, pull it out. Place the butter in the pan and it will start to foam and baste the meat 6 minutes on each side. Take out and let rest. While meat is resting, mix the left over of brown butter, the balsamic and extra virgin olive oil, tomato, and herbs.
Ingredients:
For the Scorpion Fish:
1 filet of Scorpion Fish (5oz piece)
1 Bulb of Fennel (finely shaved)
1 Teaspoon of Salted Capers – lightly rinsed
1 Medium Sized Red Onion – thinly sliced
1 Lime
8pc Green pitted Olives (finely minced)
1 cup Extra Virgin Olive Oil
1 Pinch of Saffron
1 Piece of Hot House Cucumber (1/3 thinly sliced)
6 Leaves of Basil – wide chiffonade
1 Tablespoon of White Wine Vinegar
For the Buffalo Rib Eye:
1 8oz Piece of Buffalo Rib Eye
3 Sprigs of Thyme
2 Cloves of Garlic – crusted
1/2 lb Heirloom Tomatoes – diced large
12 Leaves of Basil Chiffonade
6 Leaves of Mint Chiffonade
4 oz Butter
1 Tablespoon Balsamic
2 Tablespoon Extra Virgin Olive Oil
