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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, January 19, 2017

Pan-Fried Arctic Char with Tarragon Cream Sauce, Crispy Kale & Mushrooms by Steven Dolby

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Serves 2 people
Tarragon Cream Sauce
1/2 Medium shallot (finely diced)
65g Leek (sliced)
1 Garlic clove (finely diced)
1 Tbsp olive oil
Salt (pinch)
2 Tsp cornstarch
1/2 Cup dry White Wine
7g Fresh tarragon (chopped)
1 1/2 Cups chicken stock (unsalted)
3 Tbsp heavy cream
14g Unsalted butter (finish)
1 Tsp lemon zest (finish)
1 Tsp fresh tarragon (finish)
Salt (season to taste)
White pepper (season to taste)

Kale chips
50g Kale
Salt (small pinch)
2 Tbsp olive oil

Other ingredients
100g Mushrooms (sliced for garnish)
80g Asparagus (thin slices for garnish)
2 6oz Arctic char fillets (1 inch thick, about 3 minutes per side)
Olive oil
Watch video for method


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