Chef Rōze Traore Shares His Distinct Point of View in Every Bite | Tastemade

Arriving to the kitchen in style in the Genesis GV80, Chef Rōze Traore draws from French techniques and his own global background to create a delicious dish of halibut and glazed carrots.

Sponsored by Genesis and Amazon

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Halibut with Glazed Carrots, Couscous, and Lime:

Ingredients:

CARROTS
1 bunch carrots, trimmed and peeled
1 cup orange juice
½ cup carrot juice
1 lime, juiced
1 tsp orange zest
1 tsp grated ginger
1 tsp lime zest
1 tsp salt
COUSCOUS
1 ½ cups chicken stock
1 lemon peel
1 ½ cups couscous
2 tsp lemon zest
2 tsp minced dill
1 teaspoon maggi cube seasoning
HALIBUT
2 (5oz) halibut filets
2 tablespoons grapeseed oil
Salt
¼ cup dry white wine, divided
4 sprigs thyme
1 garlic clove, smashed
4 tablespoons butter
SAUCE
2 lbs fish bones
2 tablespoons grapeseed oil
½ cup chopped onion
½ cup chopped leek
½ fennel bulb, chopped
½ cup celery, chopped
1 cup white wine
2 sprigs thyme
2 bay leaves
1 quart store bought chicken stock
1 sheet kombu
1 onion, charred
4 scallions, charred
1 knob of ginger
1 cup bonito flakes
2 teaspoon tarragon
1 cup dried shitake
2 teaspoon xanthan gum
1 teaspoon lemon juice
Salt
1 tablespoon harissa paste
For garnish
Rainbow carrots, shaved
Carrot tops
Fleur de sal

Steps:

1. CARROTS: Bring a large pot of salted water to a boil. Add the carrots and cook for 3 minutes. Remove from the pot and shock in a bowl of ice water. Pat dry.

2. In a medium saucepan add your orange juice, carrot juice, and juice of ½ a lime. Season with 1 teaspoon salt. Bring to a simmer and reduce by half. Add 2 tablespoons of butter, allow the butter to melt and then add the carrots. Reduce for another 5 minutes until it has the consistency of a glaze. Add the orange, lime and ginger zest, stir to combine and turn off the heat.

3. COUSCOUS: Bring 1 ½ cups chicken stock, lemon peel and 1 tsp salt to a boil. Stir in the couscous, turn off the heat, cover and allow to sit until liquid is absorbed, about 5 minutes. Fluff with a fork and fold in the lemon zest and dill. Stir in maggi seasoning.

4. FISH: Season the fish with salt. Heat a saute pan over medium heat. Drizzle grapeseed oil into the pan. Add fish to the pan and sear for 5 minutes until golden brown. Flip and cook on the other side for 3 minutes. Remove fish from the pan and set on a plate. Add ¼ cup of white wine to the pan with 1 clove of smashed garlic and thyme. Cook for 2 minutes and then add butter. Add the fish back to the pan and cook for an additional 2 minutes.

5. FISH SAUCE: Preheat the oven to 350 degrees. Wash fish bones under cold water and remove excess blood and protein. Place on a baking sheet and roast for 15 minutes. Heat a large stock pot over medium and drizzle in the oil. Add the vegetables and sweat for 6 minutes. Add the bones and deglaze the pot with white wine. Cook the wine for 5 minutes. Fill the pot with enough cold water to cover the bones, adn add the thyme and bay leaf. Bring to a simmer over medium high heat and skim the scum off the top while the broth cooks. Cook for 1 hour and then strain through a chinois or cheese cloth.

6. In a large pot combine the 2 quarts fish stock with 1 quart chicken stock, bring to a simmer and reduce by half. Turn down the heat and add the kombu. Do not boil. When almost at a simmer add charred onion, scallion, ginger and bonito flakes. Cook for 10 minutes. Turn off the heat and add the shitake and tarragon. Steep for 15 minutes and then strain. Cool completely. Add the sauce (should be 2 cups) to a blender with the xanthan gum, lemon juice, and salt. Blend well. Add sauce to a bowl and whisk in the harissa paste, strain.
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