quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces
1 cup bacon, rendered & fat reserved
1 egg yolk
1.5 tablespoons yuzu
1 tablespoon shallots, minced
1 tablespoon cilantro, chopped
1 tablespoon parsley fluid gel or purée
salt and pepper, to taste
scallion, chiffonade for garnish
seaweed chiffonade for garnish
To make aioli, whisk the yolk in a bowl until frothy. In a steady
stream, add bacon fat to create an emulsification. Once thickened, add
bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning.
Arrange fish on plate and drizzle with sauce, garnish with parsley,
scallions and seaweed.
bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV