Joni Ooi
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,115.0
- Total Fat: 63.6 g
- Cholesterol: 99.1 mg
- Sodium: 7,274.4 mg
- Total Carbs: 95.9 g
- Dietary Fiber: 9.1 g
- Protein: 48.6 g
View full nutritional breakdown of Joni Ooi calories by ingredient
Introduction
Contemporary Cuisine Contemporary CuisineNumber of Servings: 1
Ingredients
-
Soffritto
1 lb onion (1 cup), julienne
1 cup clarified butter
Salt
1 lb tomato (canned, whole), pureed seedless
1) Caramelize onions.
2) Add tomato puree till oil breaks.
3) Add salt.
Piperade
4 large red peppers
4 large yellow peppers
¼ c clarified butter
Salt
½ c piquillo pepper
Shoestring Potato
1) Spiral cutter to cut potato (or grater)
2) Deep Fry
3) Sprinkle with salt and Parsley dust
Fish
20 pieces of fish 2” x 2”.
2 sprigs Thyme
1 bulb garlic, cut in half
Parsley, chopped
Salt and pepper
1) Sear fish in oil (not brown). Season with salt and pepper.
2) Add garlic and Thyme. Low heat (140F. Off flame and soak 30 mins.
3) Return pan to fire and at low temperature (120F), add fish to poach.12-14 mins (opaque when cooked)
4) Combine piperade with ½ cup chicken stock, simmer 8-10 mins (brothy).
5) Stir in Parsley just before serving.
Caviar
18 oz water
2.5 g sodium chloride
9 oz Orange juice
2 g sodium alga me
salt
1) Whip till dissolved.
2) Add juice and sodium alga me
3) Sit to let bubble disappear.
4) Spray syringe with oil so that the thing won’t get stuck.
5) Fill caviar box (Caviar Press).
6) Cover the box and attach syringe.
7) Use Syringe to suck up the juice into the cover.
8) Use syringe to push air into the box to push out the droplets into sodium solution.
9) Scoop up and transfer into bowl of water. To stop chemical reaction.
Foam
250 g Pickle juice
1 g lecithin powder
1) Use a hand mixer to mix
2) Sit to let the form develop.
3) Scoop the top layer of foam only.
Directions
Serving Size: 1 piece
Number of Servings: 1
Recipe submitted by SparkPeople user JONIOOI.