David Chang is the master of the mash-up food. Basically put things on the plate that taste good and forgets about the labels. His food is creative and innovative. Dave is quoted as saying "When we are at our best, is when we don't give a fuckin' shit about what anyone else says or tells us to do. It's nice to hear people's advice but if they are experts then they should be doing it."
Dude is a serious badass.
It's in this spirit that I offer this course. The star of this show is hand-foraged fresh wild mushrooms I received from Marx Foods. Now is the time to check out Marx's website for an amazing array of fresh in-season wild mushrooms that are native to the mountains of the Pacific Northwest.
Chanterelles are sustainably hand-foraged. They have a distinctive yellow color and are some of the best tasting and most sought after mushrooms in the world. In this dish I used them two different ways to maximize the chanterelle goodness.
Enjoy...
Wild Fresh Hand-Foraged Chanterelle Mushrooms
Chanterelle Mushroom Puree
Chanterelle Mushrooms, Diced Yukon Gold Potato, and Shallots Sauteed in Duck Fat
Pan-Roasted Sablefish
Creme Fraiche, Fennel Pollen, Drizzle of White Truffle Oil
Pan-Roasted Sablefish with Chanterelles, Yukon Golds & Creme Fraiche
Chanterelle Puree:
2 cups fresh wild Chanterelle Mushrooms - cleaned & chopped
1 medium yellow onion - chopped
1 shallot - minced
3 tbs butter
2 tbs blended oil
Sea salt, white pepper
16 oz mushroom stock
1 cup white wine
In a saute pan over medium heat warm oil. Add the butter. When the butter melts and foams, add the chanterelles. Brown mushrooms. Add the onion and shallots. Cook for five minutes. Delgaze with the white wine. Reduce the wine by half. Add the mushroom stock. Season with salt & pepper. Cook for about 10 minutes.
Transfer to a blender. WHILE HOT puree untill smooth. Strain through a fine mesh strainer.
That's it for now...till we exchange a few words again...Peace!
Perfect! I like how you used duck fat for you sauté.
ReplyDeleteomg my goodness this looks fabulous~!
ReplyDeleteOh yes, if it tastes good, it works! We had chanterelles growing in our backyard in Charleston. I carefully donned gloves and put them in garbage bags so our, then Dalmatian, Cooper wouldn't eat them and die!!!!! It wasn't until a local chef dropped his son off for a play date, saw them and was aghast at my tossing them out that I realized what we had. He put them on his menu and I put them on our table. I'm headed in to the Chicago fish market later and am going to seek out sable fish. I've never seen or had it but oh does it look tasty. Hats off to David Change and you!
ReplyDeleteBest,
Bonnie
Lazaro, that is one hell of a dish. What a lovely combination! I love chanterelles.. the color and the flavor... a room painted the color of chanterelles would be heaven. You are on a roll with mushroom purees, aren't you? I would love to make this dish... why are chanterelles sooo expensive!
ReplyDeleteOooo this looks very delicious!! I know if I try this, different famil members will eat certain parts. But heck, my husband I will eat it all and nothing is wasted. Will definitely try this when he comes home. Thanks for posting!
ReplyDeleteThis just looks heavenly! If I don't have duck fat could I use pork fat, or would the flavor be too strong? I'll have to figure out where I can find duck fat. Also- LOVE the David Chang quote- it really applies to everything in life, doesn't it?
ReplyDelete@From the Kitchen- that is a great story. I think I had a morel growing in my yard once, but I did the same thing because I don't know any mushroomy people here and couldn't tell the diff between a false and real morel. Glad you got to enjoy them at last!
Amazing! I love the look and I can just imagine how good it tastes. Would love to have some wild mushrooms!
ReplyDeleteThis dish looks wonderful and I always say if it tastes good - just do it:)
ReplyDeleteWhat an amazing combination of flavors...looks gorgeous :)
ReplyDeleteLoved the video of David Chang, he is great...and definitely a "Character"
I love mushrooms and in spite of their expensiveness at the local health food market, I buy local foraged and grown. Love this and the mushroom puree!
ReplyDeleteHey, I finished Fringe...am on the edge of my seat. I have a guess at something that may happen, but not sure...
This is heaven. Duck fat, chunky fish and smooth mushrooms requires such expletives!!!! YOWSA! Lovely recipe dear. Anita
ReplyDeleteLazaro, what an inspiring dish! I'm practically drooling all over my keyboard. The mushroom puree by itself already sounds divine but your cooked to perfection fish along with the other components are restaurant worthy. This is definitely a dish I would love to serve to my family along with a great glass of wine. Simply amazing!
ReplyDeleteThis is certainly a dish I would love to have at a true 5 star restaurant! The chanterelles puree sounds just amazing! I will have to go on facebook to check out the David Chang video.
ReplyDeleteLazaro,
ReplyDeletewhat a wonderful combination of ingredients. i can definitely picture and almost even smell the chanterelles soaking up the lovely flavors of the butter, onions, shallots, and white wine. mmmmmm! Finishing this dish off with creme fraiche, fennel pollen, and white truffle oil just knocks the socks off of me. you always use the best ingredients, Lazaro. fabulous dish!
I love the duck fat!! what a beautiful plate with so many wonderful flavors going on there! The puree was a nice touch, it lets those chanterelles have a presence on the plate, even though the sable fish is the star! I also love yukon gold, what a great potato!
ReplyDeleteInteresting, Lazaro, as I was thinking just the other day of how you don't often see mushrooms paired with fish and then POOF! You put up a recipe with just that! I'm jealous of your mushroom packages from Marx! Ok, off to look at your lobster mushroom creation! Nice job amigo.
ReplyDeleteThis look nice and yummy Lazaro, nice dish! gloria
ReplyDeleteOh, yum, what a lovely Earthy dish! I have had chanterelles but have never cooked with them, but I love the effect of the duo of mushrooms :) This seems like such a comforting, warming fall dish, and of course the plating is gorgeous as usual. Bravo!
ReplyDeleteI've never cooked with duck fat before but the smell of a roasting duck convinces me it would be a revelation! This is another in the long line of 5 star creations from your kitchen! Magnificent! Sablefish, Yukon Golds, chanterelles, butter and duckfat...be still my heart!
ReplyDeleteWhat a great quote! I'm definitely going to take a look at that video (how did I miss that one, lol?!). The dish looks fantastic, I love your double use of the chanterelles!
ReplyDeleteLove the chanterelles! My sister in law who lives in Portland is part of a mushroom club and they go and forage for all sorts of wild mushrooms. When I was visiting she was pointing them out left and right as we were hiking in this gorgeous forest/park. And yukon golds are the bomb - lol!
ReplyDeleteBest,
Veronica
Outstanding, well delicious and so posh.
ReplyDeleteHave a great Sunday ♥
It's a pity that I'm allergic to mushrooms because I'd love to try this recipe but I guess I'll have to look into a substitute. I've never tried Sablefish though and will be on the lookout for it. A stunning dish as always.
ReplyDeleteYou purée everything, don't you? :P I feel like I'm always asking you what things are, but... what's blended oil?
ReplyDeleteThe dish looks great, by the way! :)
bad ass quote is right! amazing looking meal!!!
ReplyDeleteOooooo, this is so lovely! Chanterelle Mushrooms?? Lazaro, u've got good taste :) What's on the menu next? Truffles??
ReplyDeleteSigh! I just had my lunch & I'm thinking of food again :<
Beautiful mushrooms! Love how you put the whole dish together. Love the presentation!
ReplyDeleteive been meaning to get more into cooking with wild mushrooms. thanks for all of the inspiration! I'll have to check out your other posts too.
ReplyDeleteWow - what a stunning and intriguing recipe. I love the shallots cooked in duck fat!!! DELISH! :-)
ReplyDelete