Filet
of Escolar wlth Green Lentil Mango Salad
By Chef
Reiner Schmidt, Luxe Summit Hotel, Bel Air, CA
Serves:
4
Ingredients:
4 - 7 oz. Escolar Filet (cut into 8 Pieces)
4 oz. Green Lentil
2 Mangos
_ Bermuda Onion
_ Brunch Cilantro
_ Brunch Parsley Italian
Juice from 1 Lemon
2 Russet Potatoes
2 oz. Virgin Olive Oil
_ oz. Red Wine Vinegar
Salt and Pepper and Paprika Powder
For
Lentil Salad:
Wash Lentils and check for any dirt. Boil Lentils
in salt water until || cooked slightly. Drain and
let cool.
Peel
One Mango and cut dice small; Peel _ Onion and dice
small. Wash Cilantro and chop finely; mix with lentils:
add vinegar and _ oz. Olive Oil, season with salt.
Method:
Weigh duck breast and calculate proportions. Combine
spices, herbs and salt. Trim the duck breast of excess
surrounding fat and skin, remove tenderloin and connective
tissue. Rub spice mix into the breast. Place on a
plate and wrap with plastic wrap; cure for 48 hours
in the refrigerator. With a small knife scrape off
the dry rub and wrap in a double layer of cheesecloth.
Tie at each end with string and hang, not touching,
in the refrigerator for 21 - 30 days.
Remove
cheesecloth, scraping any white bloom off. Trim top
of fat, leaving a thin coat. Wrap in plastic wrap;
freeze solid and slice paper-thin. Serve with fresh
fig or ripe pears. Cracked pepper and a drizzle of
olive oil.
Other
Great Chef Recipes:
Baby
Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing
Filet
of Escolar wlth Green Lentil Mango Salad
Tri-Color
Roasted Bell Pepper Soup
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