Fried Poussin

Lacto-fermented Hot Sauce, Umami Aïoli, Carrot Pickles, Caviar, Black Truffle, and Katsuobushi

Chef Michael Diaz de Leon of BRUTØ | Denver

---

Adapted by StarChefs | june 2022

INGREDIENTS:

Mezcal Mirin:
Yield: 1 pint
100 grams koji
200 grams mezcal
200 grams wood ash nixtamalized corn
50 grams chile seeds and scraps

Lacto-fermented Hot Sauce:
Yield: 1 pint
250 grams Fresno chiles
6.5 grams cardamom pods
2 grams hibiscus flowers
26.5 grams salt
128 grams Kikkoman rice vinegar
28 grams honey

Umami Aïoli:
Yield: 1 ½ quarts
6 jalapeños
½ cup canola oil
1 white onion, diced
½ cup Worcestershire sauce
½ cup Kikkoman tamari soy sauce
½ cup lime juice
2 tablespoons black sesame seeds
1 quart Kewpie mayonnaise

Carrot Pickles:
Yield: 1 quart
2 cups Kikkoman rice vinegar
1 cup Kikkoman mirin
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon red pepper flakes
2 tablespoons salt
4 carrots, rondelle-cut on a mandoline

Poussins:
Yield: 4 servings
2 quarts buttermilk
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons black pepper
4 tablespoons salt
4 poussins
8 cups Dry Storage functional flour

To Assemble and Serve:
Yield: 1 serving
2 quarts canola oil
2 grams caviar
1 gram shaved truffle
1 gram katsuobushi

METHOD:

For the Mezcal Mirin:
In a bowl, mix to combine all ingredients. Transfer to a large mason jar. Fill a plastic bag with water and place on top of the mezcal-corn mixture, pushing down all ingredients and preventing oxygen from touching the ferment. Let ferment for 60 days. Strain liquid through a chinois, reserving liquid mirin and pulp separately. 

For the Lacto-fermented Hot Sauce:
In a bowl, mix to combine chiles, cardamom, hibiscus, and 6.5 grams salt. Transfer to a mason jar, then fill the jar with water. Close jar and shake to combine all ingredients. Place next to a heat source (approximately 79°F) and let ferment 5 days, burping every 2 days to release carbon dioxide. Strain through a chinois, reserving liquid for the brine. Transfer solids to a Vitamix blender and add vinegar, honey, 20 grams salt, and 28 grams Mezcal Mirin liquid. Blend until smooth. Transfer to a nonreactive container.

For the Umami Aïoli:
Roast jalapeños until the skin turns dark black. Set aside. In a saucepan over medium flame, heat oil. Add onion and sauté until soft and translucent. Add Worcestershire, tamari, lime, sesame, and roasted jalapeños; simmer 20 minutes. Transfer the mixture to a Vitamix blender, then blend until smooth. Scrape the purée into a large bowl and add mayonnaise. Whisk until fully incorporated. Reserve.

For the Carrot Pickles:
In a saucepan over medium-high flame, add vinegar, mirin, peppercorns, coriander, pepper flakes, salt, and 1 cup water. Bring to a boil, then remove from heat. Add carrots and let rest 10 minutes. Cool to room temperature, then transfer to a mason jar. Reserve.

For the Poussins:
In a Vitamix blender, purée ¼ cup reserved Mezcal Mirin pulp until smooth. Transfer to a large, nonreactive container; add buttermilk, 2 cups Lacto-fermented Hot Sauce liquid brine, and half the amount of garlic powder, onion powder, cayenne, paprika, black pepper, and salt, reserving the other half for the dredge. Using an immersion blender, blend until smooth. Add poussins, making sure they are submerged in brine. Cover, refrigerate, and let marinate 24 hours. In a wide-bottomed container or bowl, mix to combine flour and the remaining garlic powder, onion powder, cayenne, paprika, black pepper, and salt. Remove 1 poussin from the buttermilk brine and place directly in the dredge, tightly packing with as much flour as possible. Place on a rack and repeat process with all remaining poussins. Place rack in the refrigerator to air-dry 1 hour, allowing the dredge to stick to the poussins. Dredge each Poussin once more, then set aside. 

To Assemble and Serve:
In a deep, cast iron skillet, heat oil to 325°F. Using tongs, place 1 Poussin in the oil. Fry until golden brown and internal temperature reaches 165°F, approximately 5 to 6 minutes on each side. Transfer Poussin to a rack and let rest 5 minutes. In a bowl, lightly toss Poussin with Lacto-fermented Hot Sauce until fully covered. Transfer to a serving plate and express yourself with Umami Aïoli, Carrot Pickles, caviar, truffle, katsuobushi, and any other garnishes of your choice.

---