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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:
Featured Recipes, First Courses, Season 4
"Vitello Tramonto"
Source: Richard Blais, Top Chef Season 4
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"Vitello Tramonto": Hamachi, Crispy Sweetbreads, Radish & Yuzu
Prep Time: one hour
Serves: 8
Directions:
Trim Hamachi and portion into bacon-like strips. Marinate in salt, pepper, olive oil and lime juice (reserve some lime juice for later use).
Fry sweetbread and set aside.
Mix mayonnaise with ginger juice (reserve some ginger juice for later use) and truffle oil.
Marinate radishes, apple and jalapeno in lime and ginger juice.
To Plate:
Add Hamachi then sweetbreads to plate with bacon and marinated avocados-radishes mixture. Drizzle mayonnaise along side of plate.
Ingredients:
16 large pieces Hamachi belly
Salt and pepper to taste
Drizzle of olive oil
2 limes, juiced
1 cup sweetbread “nuggets”
1 cup mayonnaise
1 cup ginger juice
Truffle oil to taste
A few radishes, sliced
1 apple, julienned
1 jalapeno, sliced
1/2 cup crisped bacon, chopped
2 avocados, sliced
TOP CHEF
Season 4 - Chicago
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Comments
Tina Garrison wrote:
Yeah!!! We are so... happy for Richard!
posted on May 28, 2008 at 9:41 PM
angus cooney wrote:
This dish had a great reaction from the judges, trying this dish tomorrow night, also those mash potatoes and peanut spread looked good.
hopefully the dish will be as good as it looks
angus cooney
posted on May 29, 2008 at 10:40 PM
Adam Taj wrote:
Is there a reason Yuzu is NOT on the recipe? While I would agree lime is a good substitute, Yuzu is becoming more widely available in specialty stores and has quite a unique flavor and color. I think the recipe should read yuzu or lime for substitute. On another note, this dish sounds amazing and looks even better. Everything as far as flavor and texture I can imagine this to be incredible, nice one!
posted on June 13, 2008 at 3:47 PM