ABALONE AND PORK BELLY
Mise:
Pork belly jus
Abalone (2 per order)
Artichoke puree
Pork belly (1/order)
Artichoke section (1/order)
Flour to dredge
Fried parsley leaves, artichokes, garlic
Prep:
1. Pork Belly Jus
Reduce Pork Belly Braising Liquid
Adjust with Brown Chicken Jus
Season and strain
2. Artichoke Section:
Cook Artichoke in Barigoule Liquid
Artichoke a la barigoule
4 oz smoked bacon scrap
1c carrot flower
1c celery sliced
1c sliced onion
1c sliced leek rings
Herb satchet: Basil stems, tarragon, thyme
1 tsp cracked coriander, black pepper, fennel seed
1 bay leaf
2 tsp salt
10oz extra virgin olive oil
10oz white wine
10oz chicken stock
Artichoke cleaned
Bring olive oil and bacon scrap, sachet and cracked spices together. Cook for 5 minutes. Add artichokes and sliced vegetables. Season a little bit and stir carefully. Cook for 4 minutes and add wine. Cook for another 5 minutes and add chicken stock. Check frequently for doneness. Cool in its own liquid.
***Puree for artichoke puree on abalone dish
3. Artichoke Puree:
Take the cooked artichoke and put into high speed blender with just enough of the liquid it was cooked in to get the pureeing started. As it gets smooth, add whole butter and/or olive oil to tighten the puree. Season. Consistency should be tight so be careful with the amount of liquid you start with.
4. Fried Parsley
Pick parley leaves and fry them in the deep fryer. Season with salt immediately
5. Fried Artichoke Chips
Shave raw artichokes with a mandolin. Keep them in acidulated water if they will not be fried immediately. Fry until crispy. Season with Salt immediately.
6. Fried Garlic Chips
Shave Garlic lengthwise, about an 1/16 of an inch. Make sure the butts are taken off before shaving. Blanch shaved garlic, 2x in water then once in milk. Pat dry. Fry in a pot of oil at 300-325 degrees. Fry until crispy NOT until brown
7. Parsley Puree
Blanch Parsley in salted blanching water. Drain and puree. A batch (2qts) can be made ahead of time and frozen in a paco jet canister.
8. Pork Belly
Cured, roasted and pressed. Slice to ½in x 2in for service.
Set-up reminders:
1. Have Mise in the drawer: Sliced Artichoke, Sliced Pork Belly, Abalone
2. Paco Jet Parsley puree and keep at room temp. 1cup is enough for service.
3. Warm Artichoke puree and hold it in a pint container on the piano
On order
1. Sear Pork belly with a little clarified butter, it will render its own fat.
2. Brown artichoke with the Pork Belly
3. Hold them warm under the salamander or in the 250 oven
On fire/pick up
1. Start melting and browning butter in a pan
2. Set the plate: Tear drop
3. Make a swoosh of parsley puree and artichoke puree across the plate
4. Season 2 Abalone and dredge with flour
5. Drop the Abalone in the pan with brown butter. It cooks in 2 seconds
6. Keep the abalone warm with the Pork Belly and Artichoke Section
7. Make the pan sauce. Deglaze pan used to cook abalone with Pork Belly Jus
8. Plate the dish:
a. Across the plate, lay down in this order: Abalone, Pork Belly, Abalone, Artichoke section.
b. Sauce the Abalone with pan sauce across and around.
c. Garnish on top with Artichoke Chips, Parsley Chips and Garlic chips.
