Lake Fish en Papier
Hen of the Woods Mushrooms, Chardonnay, Braised Artichokes, New Potato, Meyer Lemon
Chef Jonathon Sawyer of The Greenhouse Tavern | Cleveland, OH
Yield: 2 servings
INGREDIENTS
Sea salt
One 750ml-bottle chardonnay
2 globe artichokes, peeled, turned, soaked, and purged
2 ounces hen of the woods mushrooms
6 new potatoes, peeled
Extra virgin olive oil
One 10-ounce lake fish, cut into 4-ounce pieces
2 Meyer lemons, zested and sliced
1 tablespoon lemon thyme
2 ounces cultured butter, diced
METHOD
In a pot over medium heat, combine 2 quarts water, 2 tablespoons sea salt, and three-quarters of the wine. Bring to a simmer. Poach artichokes 22 minutes, remove, and cool. Slice artichokes into 1-inch-thick pieces. In the poaching liquid, poach mushrooms 12 minutes, remove, and cool. Slice mushrooms into 1-inch-thick pieces. Poach potatoes 17 minutes, remove, and cool. Slice into 1-inch-thick pieces. Remove poaching liquid from heat, cool, and reserve. Heat oven to 350ºF. Season poached vegetables with olive oil and salt. Onto two pieces of parchment, place potatoes and mushrooms. Lay fish on top, and top with artichoke, 2 slices lemon, butter, thyme, and ¼ cup poaching liquid. Fold edges over to seal the package. Bake until fish is cooked through, 10 to 15 minutes. Allow to rest before opening. Open parchment and season with olive oil, lemon zest, and sea salt.
Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos
Wahoo, Scallops, Red Onions, Rocoto Leche de Tigre, Choclo, Corn Nuts, Burnt Oil, Cilantro | Chefs Javier Cussato and Carmen Ibarra of Atomica
Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma
English Peas, Pea Purée, Fish Broth, Gastrique, Pea Tendrils | Chef Jakub Baster of Yingtao
Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group
Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima
Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives | Chef Robert Hartman of Saint Theo’s
Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar
Tuna Belly and Loin, Asian Pear, Tomato Vinaigrette, Lovage Oil, Braised Kombu, Preserved Cherry Blossoms | Chef Nicholas Tamburo of Smithereens
Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC