Cod, Zucchini, and Grains by Matt Lambert

TAOP Staff /

Another dish from his collaboration with Diego Muñoz, here is chef Matt Lambert of The Musket Room, NYC’s recipe for Cod, Zucchini, and Grains.

Soubise Sauce

Ingredients
12 large yellow onions
2 bottles Verius Blanc
2 Gt cream
¼ lb butter
Xanthum
Salt to taste
Instructions
Slice onions as thin as possible.
In a large rondo, add ¼ lb butter and begin to sweat onions.
Once they become translucent, deglace with Verius.
Cook on top of rack and cook down until they become dry.
Once cooked, weight the total cooked produc and add 0.001% xanthum.

Cod

Ingredients
140 g portion of cod
Instructions
Cook in soubise sauce for 12 minutes until tender, at 80ºC

Pickled Squash

Ingredients
3 ea yellow squash
100 g Chardonnay vinegar
Instructions
Slice squash as thin as possible with a mandolin.
Compress in cryovac bag with vinegar and salt.

Puffed Farro Berries

Ingredients
1 qt wheat berries
4 qt water
Instructions
Combine the ingredients and bring to a boil. Cook until tender.
Strain and dehydrate until completely dry.
In a small pot of oil, bring it up to 230°C (446ºF) and fry, being careful not to overfry it, as it burns quickly.

Crisp Rice

Ingredients
100 g basmati rice
300 g water
Instructions
Cook rice until it forms a paste.
Purée the rice and with gun sauce gun top size rounds and dehydrate overnight.
Fry at 218ºC (424.4ºF); Once puffed, take out immediately (chips will turn yellow/brown).

 

 

Signe Birck

Cod, zucchini and grains by Matt Lambert of The Musket Room, NYC. © Signe Birck