Chef Ogden's Spring Tide

Chef Kyle Ogden  |  Seafood: Crab, Fish and Shrimp

Kyle Ogden began his cooking career in Auburn, AL, in the fall of 2003. His passion for culinary arts began to take root shortly after moving to Florence, AL, where he worked under Chefs Einar Gudmondson and Josh Quick at the Marriott Shoals. During this period, Kyle amassed a great deal of culinary prowess through both his working relationship with Chef Josh and his academic career in the UNA Culinary Program. In the fall of 2013, Kyle joined Chef Josh as his sous chef at Odette for the first two years of its opening. He then migrated back to the Marriott Shoals to head his own kitchen in 2015. Kyle later took on the title of Executive Chef at a local country club for 6 years before returning to Odette as Chef de Cuisine in May of 2022. He currently resides in Sheffield, AL, with his wife, Brittney, and his son, Ellis.

What you need

Serving Ingredients

6-8 oz Pompano Filet

3 oz crab and shrimp mousse

3 oz focaccia stuffing

4 oz Arugula pesto

6 oz Gai lan agrodolce

2 oz fresno chili emulsion

Crab and Shrimp Mousse:

1 lb gulf crab

1 lb gulf shrimp

4 egg whites

1/2 c. cream

0.65 oz salt

2 tsp granulated garlic

1 tsp green onion

1 tsp tarragon

1 tbsp mustard powder

2 tsp smoked paprika

1 tsp cayenne

Kodachrome Gardens Arugula Pesto:

6 c. Arugula

3 Lemons - zest and juice

2/3 c. extra virgin olive oil

1/4 c. grated fontina cheese

salt to taste

Focaccia Stuffing:

7 oz day old focaccia

2 eggs

1/3 c. heavy cream

1/4 c. parsley

salt to taste

Fresno Chili Emulsion:

170 g Odette fresno chili puree

3.5 g soy lecithin

0.78 g xantham gum

2 c. extra virgin olive oil

blanched Gai an from Kodachrome Gardens

equal parts local honey from Bluedawg farms and balsamic vinegar

salt and pepper to taste


Crab and Shrimp Mousse

Pulse all ingredients in a food processor until smooth.

Kodachrome Gardens Arugula Pesto:

Add everything but oil to a blender. Turn on low and slowly add oil blending until smooth.

Focaccia Stuffing:

Crumble focaccia and mix all ingredients until smooth.

Fresno Chili Emulsion:

With a hand blender mix in soy lecithin into chili puree. Emulsify oil into puree then blend in xantham gum to finish.

Agrodolce Kodachrome gardens gai lan (chinese brocolli):

In a hot sautee pan with oil add gai lan to get some caramelization. Once color has started deglaze with around 2 oz of liquid and a squirt of white wine. Cook down until liquid is syrup like in consistency. Season and plate.

Spring Tide

Remove skin from pompano filet.


Place a layer of mousse down onto skin then place fish down against mousse. Season top of fish and then add a layer of focaccia stuffing. Start fish in a hot skillet place fish skin and mousse side down. Sear until skin in brown then flip add a pat of butter into skillet and finish stuffing side down in oven.


Plate over pesto with gai lan on top and decorate with chili emulsion and mama's micro greens english pea shoots.

More Recipes

Seafood: Fish

Fried Hot Fish and Spaghetti (Church Spaghetti)

The glory of the fish fry extends from midwestern “Fish Fry Fridays” and down throughout the southeast, where potlucks of fried fish and spaghetti are well known among church crowds.

Seafood: Shrimp

BBQ Shrimp

Roscoe Hall puts it best: BBQ shrimp is an “ode to gulf shrimp being the best and most delicious.”

Recipes, Features & More