For the White Balsamic Vinaigrette:
In a mixing bowl, whisk to combine olive oil and vinegar. Season with salt. Set aside.
For the Blackening Spice:
Prepare and heat a grill. Heat oven to 500°F. Grill leek tops and scallions until thoroughly
charred. Transfer to a sheet tray. Place in the oven and roast until burnt through. Let cool. Add
burnt leeks and scallions to a Vitamix blender, then grind until smooth. Sift through a tamis into
a bowl or container. Mix to combine with all remaining ingredients. Reserve.
For the Scallion Oil:
In a Vitamix blender, combine scallions and grapeseed oil. Blend until well combined. Transfer
to a saucepan over medium heat. Whisk constantly until the mixture reaches 215°F. Pour into a
mixing bowl set over an ice bath, then continue whisking until cool. Strain through a coffee
filter. Reserve.
For the Scallion Mayonnaise:
In a food processor, blend to combine egg yolk, lemon, and mustard. While blending, slowly
stream in 190 grams Scallion Oil until emulsified. Season with salt. Transfer to a squeeze bottle.
Refrigerate until needed.
For the Pickled Parsnips:
In a pot, combine vinegar, sugar, salt, and ½ cup water. Bring to a simmer. Place parsnips in a
nonreactive container. Pour hot brine over parsnips. Let cool completely. Refrigerate.
For the Crab Dashi:
In a medium-sized pot, cover crab bodies and kombu with 3 quarts water. Bring to a simmer,
then reduce heat to low. Let steep 30 minutes. Remove from heat and add bonito. Let sit 30
minutes. Strain through a chinois into a nonreactive container. Season with salt. Refrigerate until
needed.
For the Roasted Parsnips:
Heat oven to 350°F. Season parsnips with salt, then individually wrap them with foil. Roast 30
minutes or until al dente. Let cool. Peel parsnips, then roughly dice. Set aside.
For the Crab Dashi Butter Sauce:
In a sauce pot, combine cream, lemon, and 200 grams Crab Dashi. Bring to a simmer. Whisk in
butter, a little at a time, until emulsified. Whisk in xanthan gum. Transfer to Vitamix blender,
then blend until smooth. Season with salt. Keep warm.
For the Crab-Parsnip Écrasé:
In a pot over medium heat, bring 100 grams Crab Dashi to a simmer. Add butter and 500 grams
Roasted Parsnips. Crush parsnips against the side of the pot until evenly crumbled. Fold in
parsley and crab meat until fully incorporated. Season with salt. Keep warm.
For the Smoked Garlic Purée:
Prepare and heat a smoker to 300°F. In a pot, cover garlic with water. Bring to a boil. Drain out
water, then refill with fresh, cold water. Repeat twice more. After draining the last time, cover
garlic with milk. Place in the smoker, uncovered. Smoke until cooked through. Strain garlic
through a chinois, then transfer solids to a Vitamix blender. Purée until smooth, adding enough
milk to reach desired consistency. Keep warm.
For the Fried Parsnip:
In a deep fryer, heat oil to 325°F. In a large bowl, cover parsnips with hot water. Allow to soak 5
minutes. Drain parsnips, then pat dry. Place in the deep fryer and fry until crispy. Transfer fried
parsnips to a wire rack to drain. Season with salt. Set aside.
For the Chicory Salad:
In a mixing bowl, combine chives and chicories. Season with White Balsamic Vinaigrette and
salt. Toss until evenly coated. Set aside.
For the Blackened Redfish:
Heat the water bath of an immersion circulator to 140°F. Season redfish with salt. In a vacuum
bag, add clarified butter and seasoned redfish. Place vacuum bag in immersion circulator so that
air can escape through the opening, and clip the top of the bag to the side of the bath. Cook 10 to
12 minutes depending on the thickness of the fillet. Remove redfish from bag and place on a
roasting rack to drain. Dust with Blackening Spice so that the top of the fillet is completely
black. Using a torch, evenly char the Blackening Spice until it glows like embers.
To Assemble and Serve:
Place a spoonful of Crab-Parsnip Écrasé on the right side of a serving plate, then top with
Blackened Redfish. Squeeze Scallion Mayonnaise over the Blackened Redfish in a zig-zag
pattern. Randomly place 3 to 4 pieces Pickled Parsnips over the Scallion Mayonnaise. Arrange
some Chicory Salad along the top of the Blackened Redfish, then top the salad with a few pieces
Fried Parsnip. In the lower left corner of the plate, place a spoonful of Smoked Garlic Purée and
dust with Blackening Spice. In the center of the plate, spoon Crab Dashi Butter Sauce and break
with Scallion Oil.
Created by Chef Ryan Hacker of Brennan’s, adapted by StarChefs.
