Paul Liebrandt
GILT | New York
While Paul Liebrandt’s father had expected him to follow
in his footsteps and enter into the British Special Forces, Liebrandt
followed his love for cooking and went to Westminster to study the
culinary arts. Working under such well established European chefs
as Marco Pierre White, Raymond Blanc, and Pierre Gagnaire, Liebrandt
developed a spontaneous and adventurous cooking style. Teaming up
with David Bouley as Chef de Cuisine at Bouley Bakery,
Liebrandt proved himself beyond dedicated. It was under his direction
that the restaurant was awarded four stars by The New York Times
in 1999. Next Liebrandt held the Executive Chef position at Atlas,
where he received a three-star review from The New York Times,
followed by Papillon, impressing and challenging New Yorkers
with his hyper-inventive and trend-setting style at both. But it
was at his most recent endeavor, Gilt, that Liebrandt firmly
established his wild, inspired, and breathtakingly beautiful “couture
cuisine,” tailored to New York City's most sophisticated palates.
Fish and Chips 2006
Chef Paul Liebrandt, formerly of Gilt – New York,
NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
- 75 grams cooked, riced Yukon potato
- 100 grams cooked salt cod
- 1 clove garlic, confit
- 5 grams minced chives
- 5 grams minced parsley
- 2 grams transglutaminase
- 2 grams Bombay curry powder
- Rice flour
- Egg white
- Dry potato flake
- Peanut oil, for frying
- Malt vinegar powder
Method:
Combine the potato, cod, garlic, herbs, transglutaminase and
curry powder. Mix and chill, and weigh out 25-gram portions. Roll
in plastic to form a ball, and chill to set. Roll the balls in rice
flour, dip in egg, and roll in the potato flake. Chill to set. Fry
in peanut oil at 375° F until a light golden color. Dust with
malt vinegar powder and serve.
Wine Pairing:
Chardonnay, Vineyard 8, Napa Valley, 2002
|
