Steamed Mahi Mahi
Mahi Mahi Mousse, Spinach, Squash Kraut, Shellfish Consommé
Chef Ryan LaFrance of Southwark | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Squash Kraut:
Grated butternut squash
Kosher salt
Extra virgin olive oil
Shellfish Consommé:
1.5 kilograms shellfish stock
1.5 kilograms squash juice
2 pounds fish bones, rinsed
2 citrus leaves, toasted
2 pods star anise, toasted
20 allspice berries, toasted
1 teaspoon white peppercorn, toasted
2 teaspoons fennel seed, toasted
2 onions, thinly sliced
1 bulb fennel, thinly sliced
Kosher salt
Mahi Mahi Mousse:
1 pound Mahi Mahi trim
1 egg
Heavy cream
Kosher salt
Ground fennel seed
Mahi Mahi:
3 ounces Mahi Mahi fillet
Mixed herbs of your choice
To Assemble and Serve:
Spinach, blanched and sautéed in roasted garlic oil
METHOD
For the Squash Kraut:
Weigh squash. Transfer to a vacuum sealed bag and add 2.5 percent salt by weight of the squash. Reserve at 72°F for 2 months. Once fermented, season with olive oil and set aside.
For the Shellfish Consommé:
In a stock pot over medium heat, combine all ingredients and 500 grams water. Bring to a simmer and cook 45 minutes, making sure the mixture does not come to a boil. Strain, transfer to an airtight container, and freeze. Once mixture is frozen, place in a cheesecloth-lined fine mesh strainer and hang above a non-reactive container. Let thaw. Discard any solids and transfer the clarified consommé to a stock pot over low heat. Season with salt and keep warm.
For the Mahi Mahi Mousse:
In a food processor, combine fish trim and egg until well combined. Slowly stream in cream until desired consistency is achieved. Pass mixture through a tamis, then transfer to a mixing bowl. Season with salt and fennel seed. Transfer mixture to a piping bag and set aside.
For the Mahi Mahi:
Prepare and heat a steamer. On a work surface, pipe 2 ounces Mahi Mahi Mousse on top of each fish fillet. Using an offset spatula, smooth mousse. Top with herbs. Transfer fillets to a sheet of plastic wrap, mousse side down. Press down slightly, then tightly wrap. Steam 90 seconds. Remove plastic wrap. Season with salt. Return to steamer and steam until desired doneness. Set aside.
To Assemble and Serve:
Spoon desired amount of Shellfish Consommé into the bottom of a serving bowl. Place a bed of sautéed spinach in the center of the bowl. Top with Mahi Mahi, followed by desired amount Squash Kraut.
