Top Chef: Season 6, Episode 3
Quickfire Challenge Winner: Jennifer Carroll
Go to BravoTV.com for more Top Chef recipes
Recipe courtesy of BravoTV
|4 cloves garlic, sliced thin||8 cups chicken stock|
|1 shallot, sliced thin||3 Yukon Gold potatoes - two sliced thin, one sliced into batons|
|1 knob ginger, sliced thin||1 cup crme frache|
|2 stalks lemongrass, sliced||1 blue potato, brunoised|
|lb unsalted butter||2 lbs mussels, cleaned and debearded|
|1 tablespoon duck fat||2 cups white wine|
For Sauce: Sweat garlic, shallot, ginger, and lemongrass in butter and duck fat.
Add chicken stock and bring to a boil. Turn down heat to a simmer and reduce for 15 minutes.
Strain through chinois and put back on burner.
Add sliced potatoes and cook at a simmer until cooked through.
Transfer mixture to blender and puree until smooth (about 2 minutes). Finish with crème fraîche and season.
For Potatoes: Cook baton and brunoise potatoes in simmering salt water until cooked through. Set aside.
For Mussels: Sauté mussels with white wine until just opening. Season.
Remove mussels from shell. Save some shells for garnish.
To Serve: Lightly season raw pea tendrils and place on plate.
Arrange mussels on plate.
Use 3 half shells for garnish and place mussels inside.
Top with baton-brunoise potato mixture.
Pour sauce for service.
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