Coriander-Dusted Whitefish

Submitted by Scott Poff, Executive Chef, Country Club of Lansing, Lansing, Mich.

by C&RB Staff (editor@clubandresortbusiness.com)
August 2008
 

Amt    Ingredient
(2) 3-oz    whitefish filets                                   
suggested garnishes:
to taste    tomato concasse
to taste    bacon brunoise
to taste    shaved chives                                               


For the Coriander Flour:
Amt    Ingredient
1 cup        coriander seed                                   
1/4 cup    fennel seed                                               
2 ½ lbs.    AP flour                                               
to taste    cayenne pepper                                   
to taste    salt

Procedure:
• Toast seeds, let cool and mill to powder
• Add to flour and season with pepper and salt

For the Frisee Salad:
Amt    Ingredient
to taste    frisee
to taste    spicy olives
to taste    chive batons

For the Bacon Vinaigrette:
Amt    Ingredient
8 slices    smoked bacon                                   
4 tbsp.    shallots                                               
4 tsp.        garlic                                                           
8 ozs.        rice vinegar                                               
16 ozs.    canola oil                                               
1 ea.        egg yolk                                               
1 tsp.        truffle oil                                               
1 tsp.        Dijon mustard                                               
to taste    chives                                                           
to taste    salt and pepper                                                         

Procedure:
• Render bacon and remove from grease
• Add remaining ingredients, except for oil and chives
• Puree in blender and add oil slowly
• Fold in chives

For the Bacon Onion Butter:
Amt    Ingredient
2 lbs.        apple-smoked bacon                                   
4 tbsp.    olive oil                                               
4 ea.        shallots                                               
½ cup        sherry vinegar                                                                       
1 cup        chicken stock           
1 cup        butter                                                           
2 tsp.        Tabasco                                               
2 tbsp.    corn starch                                               
to taste    salt and pepper                                                           

Procedure:
• Dice bacon and render reserve bacon and fat separately
• In sauce pan, heat bacon fat and sauté shallots until lightly brown
• Season and add sherry vinegar
• Cook and stir until evaporated
• Add hot chicken stock, and bring to a boil
• Lia (slightly thicken) with cornstarch slurry
• Pull from heat; incorporate cold butter slowly
• When butter is incorporated, add remaining ingredients
• Season with tabasco and salt and pepper; pulse in blender
• Strain through chinoise
 
Final assembly:
• Dredge whitefish in coriander flour (above) and sauté
• Plate fish and top with bacon onion butter (above)
• Garnish with bacon, onion and chives
• Toss frisee salad (above) in bacon vinaigrette (above); top fish and serve