I have just joined an online group at the Daring Kitchen called the Daring Cooks where each month they post a new recipe and everyone makes it, then publishes the results on their blog all on the same day. Today, the 14th of the month is Reveal Day!!, so here it is…Skate with traditional flavours, powdered by Grant Achatz from his Alinea Cookbook (page 230).
I think that one of their aims in the challenge is to extend your repetoire of both cooking and flavours. This certainly did both! I was really dubious when I first read the recipe as it sounded like alot of work, and some crazy ideas…like powdered sauces!!! I thought it was going to be a really dry, bland dish that would be hard to eat, but boy was I wrong!!!! It was FANTASTIC!
I had to make a few minor changes as some ingredients weren’t available (I live in a rural area). I couldn’t get skate, so I had to opt for goodness only knows what it was from the supermarket fish counter, and they only had green bananas on my shopping day, so I had to substitute avocado instead. Also, I added a few veggies from the garden to the side of the plate (I’m one of those mums that insists the children have vegetables every night). It was a huge hit with the family. The kids loved the novelty of brightly coloured powders on their plate that they could swirl around to make new patterns and flavours (yes I know, usually I would call it playing with food, but on this occasion, I told myself they were “exploring new horizons” lol!!) I wasn’t sure how hubby would take it either as he can be a bit “traditional” in his tastes at times, but we must have spent the next hour discussing different flavour combinations that we thought would be great. He also said it was definately a dish to be made for visitors!
I must apologise for the lack of photos in the construction phase, but I have had sick kids and hubby all week, and my shoulder has been playing up so I pretty much just wanted to get it done and dusted.
The beans under the fish were simply divine. They were cooked in half water, half beurre monte which was reduced right down, resulting in a beautiful buttery coating that wasn’t the least bit greasy.
All in all, for my first attempt at Molecular Cuisine, I would say it was a resounding success. I am definately going to make this again, but will travel to get decent fish that is worthy of such a magnificent recipe. I also reckon fruit powders would be delicious served up with home made vanilla ice cream. Might have to try that one out too!
Finally, I really must extend my thanks to Sketchy of Sketchy’s Kitchen who hosted this month’s Challenge. Please check out his blog and see what other delectable delights he has been up to!