Chef Ogden's Spring Tide

Chef Kyle Ogden | Seafood: Crab, Fish and Shrimp

What you need

Ingredients
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

Steps

Crab and Shrimp Mousse

1.

Pulse all ingredients in a food processor until smooth.

Kodachrome Gardens Arugula Pesto:

1.

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

Focaccia Stuffing:

1.

Crumble focaccia and mix all ingredients until smooth.

Fresno Chili Emulsion:

1.

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):

1.

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

1.

Remove skin from pompano filet.

2.

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.