Recipes from Chef Richard Blais

CHEF: Richard Blais

Crispy Fish Taco with Marin Sun Farms Heritage Pork and Kale Slaw

Kale Slaw

INGREDIENTS

1 bundle of baby kale cut chiffonade

1 teaspoon minced red Thai chili

2 tablespoons aioli

1/2 teaspoon minced garlic

3 tablespoons minced cornichons

1 teaspoon lime zest

1 tablespoon lime juice

1 teaspoon Dijon mustard

2 tablespoons roasted and salted, crushed peanuts

3 drips of fish sauce

 METHOD

Mix the ingredients and toss with shaved kale

Fried Fish

INGREDIENTS

1 pound of sustainable sole or cod fish cut in thin strips

Batter

200g AP flour

200g rice flour

1 teaspoon baking powder

300ml vodka

300ml Amstel light

1 teaspoon turmeric

 

To Season

1/4 cup minced dill

Salt as needed


For Frying

1 siphon charged with 2 chargers of CO2

Pork fat Manteca for frying

 

METHOD

1) Hand-whisk the batter ingredients and load in a soda syphon charged with CO2

2) Dust the fish with flour, then dip in the batter and fry until golden

3) Immediately salt the fried fish and season with chopped dill

For spritzing on fish in a spray bottle

Equal parts malt vinegar, fish sauce & honey



Heritage Pork Cheeks

INGREDIENTS

1 pounds pork cheeks, cut in golf ball size chunks

1/4 cup rough chopped ginger

1/4 cup rough chopped garlic

1/2 cup sliced scallion

1 cup low sodium soy sauce

1 1/2 cup unseasoned rice vinegar

1/2 cup pineapple juice

1/4 cup minced cilantro stem

3 tablespoons sliced mint

3 tablespoons sliced basil

 

METHOD

1)   Dust the pork in flour and sear

2)   Remove pork and cook ginger, garlic and half the scallion

3)   Add the chicken back and the soy, vinegar, and pineapple juice

4)   Braise covered in an over for 2 hours

5)   Leave the cilantro stems and remaining scallion to garnish the taco

 

TO PLATE

1)   Have some crispy corn tortilla shells ready to stuff set up on a taco holder

2)   Place the kale slaw in the bottom layer

3)   Then place the braised pulled/chopped pork

4)   Finally place the fried fish and garnish with the cilantro stem, scallion, mint, and basil.

5)   Spritz with the vinegar and fish sauce

6)   Finally, smoke the tacos under a glass cheese dome or inverted flower vase with a smoking gun loaded with hickory wood

 

 

EQUIPMENT

An ISI soda siphon with CO2 chargers

A dewar of liquid nitrogen

A pitcher of ready-made margaritas

A mixer with a whisk attachment

A small fryer

A taco shell holder

A large glass dome

A smoking gun with hickory chips




Images courtesy of Getty Images for Chipotle