RECIPES: Graham Elliot's Chef Bowles

Photo: Platelist Graham Elliot

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Escolar with Whipped Avocado, Crispy Plantain and Passion Fruit Sorbet

Serves 6

Escolar

1 lb Cleaned Sashimi-grade Escolar

1 T Extra Virgin Olive Oil

1 T Crushed Cocoa Nibs

Four Star Chef Graham Elliot Bowles
Watch: Chef Graham Elliot Bowles

2 ea Passion Fruit

TT Fluer de Sel

Directions

1. Trim any fat from the escolar and slice into 1/8 inch planks.

2. Cut the passion fruit in half and scoop out the flesh and seeds with a spoon. Discard the husk and reserve the seed for later use.

3. Arrange the fish on plates and dust lightly with the crushed cocoa nib, season with olive oil, fluer de sel and the passion fruit seeds.

Whipped Avocado

1c Cilantro Leaves

½ c Flat Leaf Parsley Leaves

1ea Peeled Shallot

½ T Chopped Jalapeno

1 ea Clove Garlic

1c Ice Water

2ea Avocado

2ea Lime

TT Salt

Directions

1. In a blender puree the cilantro, garlic, jalapeno, parsley, shallots and ice water until smooth.

2. Cut the avocados in half and remove the pit. With a spoon scoop the avocado into the blender and puree until smooth.

3. Cut the limes and squeeze the juice into the blender and season the mixture with salt.

4. Pass the puree through a fine mesh strainer and reserve in a squeeze bottle for later use.

Crispy plantains

2 ea Green Plantains

3 c Canola Oil

½ T Ancho Powder

TT Salt

Directions

1. Heat the canola oil in a sauce pan to 325 degrees.

2. With a sharp pairing knife, remove the skin of the plantains and rinse the flesh with cold water.

3. Cut the plantain into 3 segments.

4. With a Japanese mandoline cut long ribbons out of the plantains. Rinse the ribbons in cold water and shake dry.

5. Fry the ribbons in the oil until crispy, drain and toss in a bowl with ancho powder and salt.

Passion Fruit Sorbet:

Makes 1 quart

250g Prepared Passion Fruit Puree

52g Water

50g Glucose Syrup

15g Glucose Powder

1g 64gs Stabilizer

1ea Fresno Pepper

Directions

1. Char the pepper over an open flame or oven and peel.

2. Combine glucose syrup, glucose powder and water in a sauce pan and bring to simmer until the glucose is dissolved.

3. Puree the peeled Fresno and passion fruit until well incorporated. Add the syrup and continue blending until smooth. Sprinkle the stabilizer in the mix.

4. Strain and place base in ice cream machine and spin for 20 minutes.

5. Ice cream machines vary follow manufactures instructions.

Garnish

6ea Breakfast Radish

Cilantro sprouts or cilantro leaves

Presentation:

Arrange the fish on the plate sprinkle with nibs, radish, cilantro, passion fruit and place a ribbon of plantain over the fish. Squeeze a few dollops of the whipped avocado on the plate. Delicately scoop the sorbet over the fish.

Pea Bisque with mint marshmallow Pea Tendrils and Pink Peppercorn

Serves 6

1 ½ qt Milk

1ea Small Spanish Onion

1ea Rib of Celery

1ea Garlic Clove

1ea Small Fennel

2 ea Shallots

3c Frozen Peas

1T Unsalted Butter

TT Salt

Directions

1. Slice the onions, celery, shallots, fennel and garlic.

2. Place the butter in a heavy gauged saucepan and sweat the sliced vegetables until the onions are transclucent.

3. Add the milk and bring to a light simmer for ten minutes.

4. Add the frozen peas to the milk mixture and turn off the heat.

5. Place the soup in a blender and puree until all the ingredients are well incorporated and the mixture is bright green.

6. Push the soup through a fine mesh strainer and season with salt.

Mint Marshmallow

1 Egg White

10g Gelatin (4 sheets of gelatin)

50g Water

200g Granulated sugar

25g Glucose

1 sprig fresh mint

1tsp Mint extract

2T 10X Powdered sugar

Directions

1. Combine the sugar, glucose and water in a sauce pan and simmer over medium high heat until the water is evaporated. Pull off the heat and add the sprig of mint and the mint extract and allow to steep for five minutes. Remove the mint sprig.

2. Bloom the gelatin in 1 tablespoon water and melt gently over low heat.

3. With a stand up mixer and whisk attachment whip the egg white until stiff peak

4. Add a ¼ of the gelatin to the egg white and continue mixing on high.

5. Slowly add the syrup while continually whisking .

6. Add the rest of the melted gelatin and whisk until the mixture has doubled in volume.

7. Pour the mixture into an 8X8 cake pan lined with parchment and dusted with powder sugar. Tamp a few times until the marshmallow is even. Allow to rest for twenty minutes.

8. Once the marshmallow is cool dust the top with powdered sugar and cut with a cookie cutter into whatever shape you desire.

Tendril Salad

1c Picked pea tendrils

1T Pink peppercorn husk

1t Extra Virgin Olive Oil

¼ c Free dried peas

TT Salt

Directions

1. Rub the peppercorns against a sieve to separate the husk from the seed of the peppercorn. Collect the peppercorn in a bowl below the sieve.

2. Toss the pea tendrils and freeze dried peas in a bowl and season with salt pink peppercorn husks and olive oil.

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