As part of the Recovery Summit, 50 Best screened three food and drink Masterclasses where viewers were invited by top chefs and bartenders to learn the skills and secrets they use to create world-beating dishes and drinks. For this Masterclass from the Miele Experience Centre in San Francisco, Kyle Connaughton of the award-winning SingleThread restaurant in Healdsburg, California applies his emblematic Japanese style to Alaska Seafood black cod and Truffle Shuffle fresh black truffle. Get ready for two showstopping dishes that you can recreate in your own kitchen
Watch Kyle Connaughton’s Masterclass here:
Make it at home
Alaska Seafood Black Cod with Shio Koji
Serves 4
For the Eggplant/Aubergine Age-Dashi and Broth
100ml Mirin
400ml Sake
1000ml Dashi
10g Katsuobushi
50g Tamari
25g White tamari
In a saucepot combine the mirin and sake and bring to a simmer. Burn off the alcohol and reduce by half. Add the dashi and warm below a simmer. Turn off the heat and add the katsuobushi. Steep for one minute and strain. Season with the two different tamari types to taste.
For the Eggplant/Aubergine
1 Japanese eggplant or 4 baby eggplant
Grapeseed or vegetable oil for frying
Half of the Age-Dashi Broth (from recipe above)
Cut the eggplant in half lengthwise. Heat the oil to 375F/190C. Fry the halves until lightly golden brown. Transfer to the liquid and soak for at least 1 hour before using.
For the Black Cod
4 each 35g-45g portions of Alaska Seafood black cod
200ml Liquid shio koji
Toss the portions in the shio koji and allow to marinate refrigerated for 30 minutes. Drain, pat dry, and hold refrigerated for at least 1 hour before smoking. For service heat a Japanese smoker (Ibushi-gin) over medium heat. Add cherry blossom wood chips to the bottom and place the fish in the grate. Cover and smoke for 5 minutes until cooked through.
To serve
Reserved eggplant from recipe above
Reserved broth from above, warmed
Smoked Black Cod portions
Finely julienned green onion and myoga
Spoon the eggplant into four bowls. Divide the black cod between the bowls. Add the warm broth and top with the green onion and myoga.
Rice Porridge with Truffle Shuffle Black Truffle
Serves 4
For the Rice
540ml Koshihikari short grain ricewashed and drained until the water runs clear
540ml Water
Place the rice in a pot or Kamado-san (a Japanese clay pot called donabe) with the water. Place the lid on and place over a medium heat. Heat for 15 minutes and then turn off the heat. Wait for 20 additional minutes to remove the grains. Cool and reserve.
For the reduction
1 Onion, sliced
2 Shallot, sliced
2 Garlic cloves, sliced
100g Butter
1 bottle Chardonnay
150ml Chardonnay vinegar
Combine the onion, shallot and garlic in a saucepan with the butter and sweat over low heat for 30 minutes until translucent (no colour). Add the bottle of wine and vinegar and bring to a simmer. Reduce by about two-thirds and strain. Cool the liquid and reserve.
For the Sake Kasu Butter
100g Sake kasu
100g Softened butter
Combine the sake kasu and butter in a bowl and blend using a spatula. Transfer to a container and cool.
To serve
Reserved cooked rice
Vegetable stock infused with kombu
50g Truffle Shuffle black truffle conserve
Reserved reduction
100g Sake Kasu butter
White tamari
Truffle Shuffle black truffle
In a saucepan combine the rice over medium heat with a ladleful of the stock and reduce until creamy. Add the reduction to taste and reduce (you want to taste the acid and concentrated wine flavour). Add the butter and remove from the heat, beating the butter into the mix. Season with white tamari.
Spoon the truffle conserve into four bowls. Divide the rice among the bowls and shave truffle over the top.
Catch up on all of the events from the 50 Best Recovery Summit on The World's 50 Best Restaurants TV YouTube Channel and on Facebook.
