RECIPE: Charred Citrus Cured Herring from Collections Café at Chihuly Glass and Garden

Charred Citrus Cured Herring from Collections Café at Chihuly Glass and Garden for Alaska Herring Week 2017! Photo courtesy Collections Café.

Meet Charred Citrus Cured Herring, with Compressed Melon, Marcona Almond Butter, Heirloom Tomatoes, Banyuls Vinaigrette and Orange Leek Ash, from Collections Café at Chihuly Glass and Garden in Seattle Center, for Alaska Herring Week 2017! Want to make it at home? Here’s the recipe from Sous Chef Max George:

Charred Citrus Cured Herring, with Compressed Melon, Marcona Almond Butter, Heirloom Tomatoes, Banyuls Vinaigrette and Orange Leek Ash, from Collections Café

Recipes

  • Charred Citrus Cured Herring
  • Marcona Almond Butter
  • Banyuls Vinaigrette
  • Compressed Melon
  • Orange Leek Ash
  • Heirloom Tomatoes

Charred Citrus Cured Herring

Herring Brine

  • 1 cup White Wine Vinegar
  • .5 cup Water
  • .25 Cup Lemon Juice

Citrus Cure

  • 2 Cup Sugar Granulated
  • 1 Cup Kosher Salt
  • 5 ea Zested Lemon
  • 1 Bunch Cilantro

Brine for 2.5 Hours. Remove from liquid and soak in ice water for 30 minutes. Drain Liquid and soak in ice water for an additional 30 minutes.

Smoke at 125 Degrees F for 30 minutes. Char both sides of herring with a torch and cure for 24 hours.

Marcona Almond Butter

  • 1 Cup Marcona Almonds
  • Hot Water (Just enough to cover the Almonds)
  • 3 Tbl Almond Oil

Soak Almonds in hot water for 3-4 Hours Covered. Place in Vitamix and puree slowly adding the almond oil until smooth.

Banyuls Vinaigrette

  • .25 Cup Banyuls Vinegar
  • .5 Cup Oil Canola Evo Blend
  • 1 Tbl Stone Ground Mustard
  • 1 Tbl Honey Clover
  • .25 oz Brunoise Shallot
  • 1 Tbl Salt
  • 2 tsp Pepper Coarse Ground

Mix all ingredients together.

Compressed Melon

  • Cantaloupe
  • Tangerine Oil
  • Thyme Sprigs

Melon ball desired amounts of cantaloupe and place in vacuum seal bag with thyme sprigs and a drizzle of tangerine oil. Vacuum seal. Use as needed.

Orange Leek Ash

  • 2 ea Leeks
  • 3 ea Orange
  • 2 ea Lemon

Cut leeks into 8 pieces length wise and and place on grill until charred on all sides. Shave oranges and lemons ensuring that there is no white attached to the zest. Place all ingredients into dehydrator at 145 Degrees F for 24 hours.  Place all ingredients in spice grinder until combined. Finish with Salt and Sugar to taste.

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