Friday, June 24, 2011

Fish Head Terrine

After a post from Ideas in Food a couple of weeks ago about Fish Head cheese, I was intrigued and needed to attemptt a version of my own. Chef Chris our exec sous, took the striper heads & added the carcass and put them in a CVAP at 58C over a bed of fumet ingredients, salt & pepper and some white wine. We cooked the heads for the recommended amount of time from the Ideas in Food post, but found that due to the size of the heads and possibly the additional ingredients it needed much more time. All in all it took about 1 hour 45 minutes to get to the texture we felt was enough. We picked the meat and Chris packed it into a mold with 6lbs of pressure for 12 hours in the blast chiller. The result......see for yourself

the finished terrine, seasoned perfectly from the fumet ingredients and held together just as good if not better than traditional pork head cheese (without additional gelatin)

cube of fish head terrine served in striped bass spinal cord vessel for amuse bouche ( used this for the Starchefs tasting last night) preserved lemon vinaigrette & micro seacress

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