Grilled Triggerfish
Grilled Bok Choy, Trumpet Mushrooms, Onion Velouté, Carrot-Ginger Purée, Chervil
Chef Jillian Schaffer of FIG | Charleston, SC
Adapted by StarChefs | september 2024
INGREDIENTS
Onion Velouté:
Yield: 1 quart
2 sprigs thyme
2 bay leaves
1 teaspoon white peppercorns
100 grams unsalted butter
500 grams julienned onions
25 grams sliced garlic
125 grams white wine
250 grams fish fumet
225 grams heavy cream
Kosher salt
Lemon juice
Carrot-Ginger Purée:
Yield: 1 quart
113 grams unsalted butter
250 grams diced onions
50 grams minced ginger
1 kilogram Danver carrots, cut into 1-inch pieces
Vegetable stock
Kosher salt
Ground cayenne pepper
Bok Choy:
Yield: 4 servings
10 bok choy, halved
Clarified butter
Kosher salt
Mushrooms:
1 tablespoon clarified butter
½ pound king trumpet mushrooms, ends trimmed, scored, and cut into 2-inch pieces
1 clove garlic, crushed
2 sprigs thyme
Lemon juice
Kosher salt
Triggerfish:
Yield: 1 serving
5-ounce triggerfish fillet
Extra virgin olive oil
Lemon juice
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Extra virgin olive oil
Fleur de sel
Chervil
METHOD
For the Onion Velouté:
Make a sachet with thyme, bay leaves, and peppercorns. Set aside. In a pot over medium heat, melt butter. Add onions and garlic. Sweat until alliums are soft and translucent. Deglaze pot with wine and add herb sachet. Bring mixture to a boil. Reduce heat and add fumet. Let simmer 20 minutes, or until onions begin to fall apart. Add cream and simmer 5 additional minutes. Remove from heat. Remove and discard sachet. Transfer mixture to a Vitamix Commercial blender and purée on high speed until smooth. Strain into an airtight container. Taste and adjust seasoning with salt and lemon juice. Reserve.
For the Carrot-Ginger Purée:
In a pot over medium flame, melt 56 grams butter. Add onions and ginger and sauté 10 minutes, or until onions are soft and translucent. Add carrots and enough vegetable stock to submerge. Cover pot with a cartouche. Simmer until carrots are fork-tender. Strain, reserving solids and liquid separately. Add solids to Vitamix Commercial blender and purée until smooth. Add remaining butter and a splash reserved cooking liquid as needed to thin to desired consistency. Blend until smooth. Taste and adjust seasoning with salt and cayenne. Transfer to an airtight container and refrigerate.
For the Bok Choy:
Heat and prepare a plancha. In a pot over medium-high heat, bring a large pot of water to a boil. Blanch bok choy. Shock in an ice bath. On a work surface, lightly brush blanched bok choy with clarified butter. Grill bok choy on the plancha until lightly golden brown. Season lightly with salt. Set aside.
For the Mushrooms:
In a pan over medium heat, melt butter until foamy. Add mushrooms cut side down. Once mushrooms start to brown, add garlic and thyme. Cook until mushrooms are tender and browned on both sides, basting with butter and herbs. Season with lemon juice and salt. Set aside.
For the Triggerfish:
Heat and prepare a grill. On a work surface, brush fish with olive oil and season with salt. Grill triggerfish until lightly seared. Flip and cook an additional 30 seconds. Transfer to a linen-lined sizzle platter and let rest. Season with lemon juice.
To Assemble and Serve:
In a mixing bowl, whisk to aerate Onion Velouté. Set aside. Spoon Carrot-Ginger Purée in the center of a serving plate. Using the back of a spoon, flatten sauce in a circular motion. Top with Triggerfish. Place 3 pieces Bok Choy and 5 Mushrooms around the fish. Top Boy Choy and Mushrooms with Onion Velouté. Finish with drizzle of olive oil and fleur de sel. Garnish with chervil.
