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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:
Appetizers
Confit of Tuna with Fire Roasted Cherry Tomato, Crispy Shallots & Bacon
Confit of Tuna with Fire Roasted Cherry Tomato, Crispy Shallots & Bacon
Prep Time: 25 minutes
Serves: 2
Directions:
In hot pan, cook bacon until crispy. Meanwhile, dice basil into small pieces.
For the dressing, sweat shallot in extra virgin olive oil until translucent. Add soy sauce, cherry tomato and whisk together and then emulsify with mustard. Warm the duck fat to 135 degrees and hold it at that temperature. Season the tuna with salt and pepper, thyme and rosemary. Poach for 5 minutes.
To Plate:
Place bacon onto plate. Top with tuna and drizzle with dressing. Sprinkle with diced basil.
Ingredients:
2 pieces of bacon
4 leaves of basil, diced small
6 Shallots, diced small
2 oz extra virgin olive oil
1/2 cup soy sauce
1 cherry tomato, quartered
1t mustard
2 cups of duck fat
4 oz tuna cut into a long log
Salt to taste
Cracked black pepper to taste
1t thyme
1t rosemary
Comments
c.p. wrote:
How are the cherry tomatos "fire roasted"? Looks like they're either completely raw or very lightly sauteed with the shallots.
posted on August 2, 2007 at 11:29 AM