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Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
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WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Smoked Salmon with Faux Caviar
Source: Andrew D'Ambrosi, Dale Talde, Richard Blais, Top Chef Season 4
rate this recipe:
Smoked Salmon with Faux Caviar & White Chocolate Wasabi Sauce
Prep Time: two hours and 15 minutes
Serves: 4-5
Directions:
Andrew's recipe:
Tapioca:
Bring water to a boil. Add tapioca and cook for 17-20 minutes, stirring every 5 minutes to avoid clumping. Once tapioca is three-fourths cooked (centers are still white) drain in chinoise and wash with cold water for 5 minutes. Once starch is washed out combine all ingredients with exception of olive oil and submerge tapioca. Afterwards, float tapioca with olive oil and allow to sit for at least 1 hour.
Dale and Richard's recipe:
Salmon:
Season salmon lightly with cayenne, black sesame seeds and salt. Dust skins with rice flour. In hot pan, add oil to cover, then pour out excess. Sear salmon skin side down, take out of pan then brush with lime and ginger juices. Season with maldon sea salt. Lightly smoke salmon.
Richard's recipe:
Sauce:
Heat white chocolate and all but a few tablespoons heavy cream to make white chocolate ganache. Cook celery root in remaining heavy cream and puree; season. Mix wasabi, celery puree and white chocolate for sauce.
Ingredients:
Andrew's recipe:
Tapioca:
1 box tapioca pearls
3 quarts water
2 cups mushroom soy
1 cup white soy
1/4 cup balsamic vinegar
1/2 cup olive oil
Dale and Richard's recipe:
Salmon:
8 pieces sushi style salmon, cut into 1-oz pieces
2T cayenne pepper
2T black sesame seeds
Salt to taste
3 oz rice flour
2 oz lime juice
2 oz ginger juice
Maldon sea salt to taste
Richard's recipe:
Sauce:
1/2 lb white chocolate
1 pint heavy cream
1 celery root
2T wasabi paste
TOP CHEF
Season 4 - Chicago
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Comments
yo wrote:
I really wish I can taste THIS dish ! Looks so faboulous !!!
posted on April 2, 2008 at 9:40 PM
h saltman wrote:
fab- u- lous. If you have never had real smoked salmon, you can't imagine that it tastes nothing like the store bought stuff. I think these chefs were brilliant in their choice of white chocolate sauce with wasabi. Yum Yum! Where can I get white soy? so I can attempt to make this dish? How would you smoke the fish in a home contraption? Please tell us more. Creative is what it is all about!! thanks!!
posted on April 3, 2008 at 6:07 PM
Justin Good wrote:
Does anyone know where I can pick up a smoke infuser like that used on the show by richard?
posted on April 3, 2008 at 8:09 PM
Tim Simanek wrote:
Real chefs, can take any ingredients, put them together and taste great .
That is a Top Chef in the making ...
posted on April 6, 2008 at 9:03 PM
Patrick wrote:
you could use a cedar plank to give you flavour to the salmon, or if you want to try to smoke the salmon, get some wood chips, put a cast iron skillet or pan on to get really hot, after it is hot put in the chips to start them to smoke, i would and have used a basket steamer that you would put into a pot with a little water, this works just as good for smoking, so put in the steamer, cover and take of the heat, this should help.
posted on April 7, 2008 at 3:24 AM
Audra wrote:
I'm toatlly crazy about the mini smoker that Richard uses, where can i get one of those?
posted on April 7, 2008 at 11:10 AM
trotterjr wrote:
you can find the smoke infuser at a head shop, a cheaper one not as nyce but gets the work done
posted on April 7, 2008 at 12:34 PM
Jill Mercedes wrote:
Great combination! Congratulations. I also would love to lay my hands on one of those handy smokers. Please share shopping info. Many thanks.
posted on April 7, 2008 at 8:58 PM
Susan wrote:
I would also like to find the smoke infurser. I've tried looking on line, but not having much success. trotterjr, if you could give me a web site to look at that would be great. Thanks.
posted on May 15, 2008 at 3:27 PM
Conor wrote:
Richard Blaise is an absolute genius. I love the white chocolate wasabi, it goes great w/ the salmon. BTW can someone tell me where to get a mini smoker like the one richard has?
posted on July 23, 2008 at 8:18 AM
Alex wrote:
Can smoking an oily fish like salmon for mere minutes before serving really infuse a nice smoky flavor? Was it smoked for longer on the show?
posted on August 9, 2008 at 7:16 AM
Emily wrote:
I to am interested in the smoker. I have checked many head shops and haven't found a good one. I found a crappy one that broke when we put it together. Any ideas on where to get one, send them my way.
posted on September 15, 2008 at 6:49 PM
Emily wrote:
you can find a smoker like it at
http://www.cuisinetechnology.com/thesmokinggun.html
posted on September 15, 2008 at 7:18 PM
Andrew wrote:
Smoke infuser is a gimmick. Like Alex, I'm dubious it can really infuse a nice smokey flavour - certainly not as they did n TV. Makes good telly though.
posted on September 22, 2008 at 1:53 AM