Dave Park’s Salmon Tartare

Awarded as one of Chicago Magazine’s 50 Best Dishes, this salmon tartare by Chef Dave Park is a firm favorite on Korean fine-dining hotspot Jeong’s menu.

Serves 4 For the Salmon Ingredients 250g Ora King or Loch Duarte salmon 40g shallot brunoise 30g yuza marmalade 55g white shoyu 30g yuza juice 1 lemon, zested Method  Trim the salmon fillet of excess fat and skin and remove any bones. Slice into ½” thick blocks. Cut the blocks down into ½” thick batons. Cut the batons into ½” cubes. Reserve the diced salmon in a bowl on ice. To make the marinade, whisk the remaining ingredients together and reserve. For the Yuza Dwenjang Gastrique Ingredients 37g...

September 06, 2019

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Georgianna Hiliadaki and Nikos Roussos’ Beetrose

A beautiful dish that holds a surprise encased within, this dish by the Greek duo behind 2 Michelin-starred Funky Gourmet in Athens is one bundle of joy.

For the Beetroot Ketchup  Ingredients 2500g beetroots, peeled 100g glucose 550g sugar 15g yellow pectin 5g malic acid 5g Xeres vinegar Method Pass the beetroots through the juicer and strain. Weigh out 1kg of juice. Place the 1kg of juice in a pot, bring to the boil and then immediately reduce to a simmer until the liquid has reduced to half its original weight. In a bowl, whisk 150g of sugar with the pectin. Put the 500g of reduced beetroot juice, 400g of sugar and 100g glucose in a pan. When it reaches 40°C, add the whisked sugar...

August 29, 2019

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Ángel León’s Cuttlefish and Potatoes

The three-Michelin-starred Chef has modernized and refined the traditional Andalusian “papas con choco”, which is a hearty stew made from cuttlefish and potatoes.

For the Fish Fumet Makes 10L Ingredients 100g garlic 100g onion 80g white celery 20g extra virgin olive oil 100g Barbazul white wine 5kg rough fish bones 11L water Method Poach the vegetables (garlic, onion and celery) in the olive oil for 20 minutes, without allowing them to brown. Add the wine and allow to reduce for 3 minutes. Rinse the fish bones in cold water and then add to the pot of vegetables. Add the water to the pot and simmer without bringing to the boil for 40 minutes. Then set aside and strain. For the Coñeta...

August 22, 2019

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Jean-Luc Lefrançois’ “The Eggplant”

Hearty eggplant served with melting summer vegetables and basil flowers – this dish by Executive Chef of The Oetker Collection’s Château Saint-Martin & Spa and L’Apogée Courchevel is both fresh and filling.

Serves 4 Ingredients 2 eggplants 1 green zebra tomato 1 pineapple tomato 4 sundried tomato petals 1 fennel bulb 4 young carrots with leafy stalks attached 4 round red radishes 4 pieces of asparagus 4 white flower basil branches 4 purplish-red flower basil branches 12 sprigs of chives with flower buds 1 teaspoon squash seeds 4 tablespoons olive oil 1 tablespoon strawberry vinegar 1 tablespoon balsamic cream 2 pinches salt flower Method Cut the eggplant in two, season with salt flower and a dash of olive oil....

August 15, 2019

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