MARINATED SMELTS WITH GRAPEFRUIT JUICE AND FENNEL SEEDS. PORK RIND CONFIT IN WALNUT OIL, GINGER EMULSION
October 11, 2021
Recipes
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Recipe by Chef Stéphane Modat (Best Chef in Quebec 2019, chef of Le Clan restaurant in Quebec City), inspired by the aromatic profile of junmai Blend 001 sake - 2018 Tanaka 1789 X Chartier, Miyagi, Japan.
(Photo: Frédéric Laroche).
INGREDIENTS
- 1 kilo of fresh smelts
- 1 tsp. fine salt
- juice and zest of 2 pink grapefruits
- 1 tsp. crushed fennel seeds
- 1 pork rind cooked in stock and cooled
- 3 tbsp. walnut oil
- 1 tbsp. grated fresh ginger
- 1 egg yolk
- 1 tsp. mustard
- 125ml vegetable oil
STEP BY STEP
- Using a microplane, remove the peel from both grapefruits
- Squeeze the juice out of the grapefruits and add the salt and zest. Set aside in the refrigerator.
- Remove the heads and viscera from the smelts, rinse them in cold water and dry them completely.
- Separate the fillets from the fish by hand
- Place them in a wide rimmed dish and pour the grapefruit juice mixture over them.
- Cover the dish with plastic wrap and place in the fridge for at least 8 hours.
- Put the diced pork rind in a frying pan, pour in the walnut oil, heat gently with a lid on, and season with salt.
- Make the fresh ginger mayonnaise
- Place the egg and mustard in a bowl, season with salt and emulsify with the oil, set aside
- To assemble the plate, drain the smelt fillets and place them on a plate
- Add a few dots of ginger emulsion. Finish with a few sunflower leaves and diced pork rind
- Glaze with a few drops of walnut oil
