2890. HALIBUT with YUZU and BACON AIOLI

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

2889. SHRIMP TEMPURA with BACON TRUFFLE EMULSION

yields 24 servings

Bacon Truffle Emulsion:

1 pound smoked bacon
5 cups chicken stock
5 ounces unsalted butter
5 tablespoons white truffle oil
2 teaspoons kosher salt

Shrimp Tempura:

3 pounds shrimp, peeled, deveined and cut in half lengthwise, leaving tail on one piece 

tempura batter, prepared according to package directions
salt and pepper
oil for deep-frying
truffle salt
1/4 cup scallion oil (recipe below)
microplaned yuzu zest, as needed
micro chervil, parsley and shiso, as needed
shiso chiffonade

To make scallion oil, in blender, purée until smooth 1 ounce chopped scallions (white and green parts), 1/4 cup canola oil and a pinch of salt. (Yield: 1/4 cup) 

To make bacon truffle emulsion, chop bacon into 1/2-inch pieces. Sauté bacon until almost crispy. Drain fat and reserve; mince bacon pieces. In small saucepan, bring stock, bacon and 1 cup bacon fat to a simmer. Remove pan from heat; let steep for 10 minutes. Strain into another saucepan, pushing on bacon bits to extract flavor. Add butter and truffle oil; blend with handheld immersion blender. Set aside for service or refrigerate, covered, until needed. (Yield: 6 cups)

For each serving, to order, lightly season 2 ounces shrimp with salt and pepper. Dip in tempura batter; fry in hot (375°F) oil. When shrimp is half done, drizzle more tempura batter onto each piece of shrimp with your fingers; fry until crispy. Drain well; season lightly with truffle salt. Mound shrimp in bowl. Froth 1/4 cup truffle emulsion with immersion blender. Spoon some of the liquid from the emulsion around the shrimp but not on top. Drizzle with 1/2 teaspoon scallion oil. Spoon froth from emulsion over shrimp. Quickly add remaining garnishes; serve immediately. 

bacon recipe courtesy of: Chef Tim Cushman, o ya, 9 East Street Place, Boston, MA