Seared Albacore, Roasted Mushrooms, Demi-Glace

Seared Albacore, Roasted Mushrooms, Demi-Glace

Seared Albacore, Roasted Trumpet Royale and Maitake Mushrooms, Sherry Demi-Glace

It was devastatingly elegant, perfect in its four-star simplicity with just three items: fish, mushroom, sauce. Ever since I saw this Facebook post by Eric Ripert, I knew I just had to make some version of his dish.

At Le Bernardin where “every fish gets treated according to its personality,” the Chef is a genius at pairing seafood with minimal ingredients and sauces that create synergy on the plate.

Chef Ripert is world-renowned for his exquisite, clean, seafood-centered cuisine where he simultaneously celebrates the beauty and elegance of vegetables. In the original dish that inspired my recipe, the Chef pairs a pristine piece of grilled hiramasa with roasted porcini & maitake and bone marrow bordelaise sauce.

Seared Albacore, Roasted Mushrooms, Demi-Glace Recipe

Sherry Demi-Glace:

  • how to make a classic french demi-glace (8 1/2 hours) here
  • shortcut demi-glace (1 3/4 hours) here
  • a very very shortcut demi-glace (6 minutes) here

Classic French demi-glace is made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. The demi-glace should have a beautiful shine, deep rich flavor, and velvety smooth texture.

  • 1 c. pre-made demi-glace (method of your choice)
  • 2 T. sherry

In a small sauce pan, heat demi-glace over medium-low heat until slightly thickened to coat the back of a spoon. Stir in sherry and let bubble for a couple of minutes evaporating the alcohol, stirring frequently. Taste for seasoning and add salt as needed. Let sauce cool to just warm.

Roasted Mushrooms:

  • 4 oz. trumpet royale
  • 4 oz. maitake
  • extra virgin olive oil
  • kosher salt and fresh ground pepper

Preheat oven to 425°F. Gently toss trimmed mushrooms with olive oil, salt & pepper. Roast on a sheet pan for 20 minutes or until golden brown and slightly crisp on edges, rotating pan half-way through cooking.

Pan-Seared-Raw Albacore:

  • approx. 8 oz. albacore loin

It’s not rare tuna, it is seared-raw. Cooked on the outside, not cooked on the inside.

Take albacore that has been almost completely defrosted, which is very cold in the middle (colder than refrigerator temperature) and sear in a hot dry non-stick pan exactly 2 minutes per side using a timer. This ensures that each of the three sides of the triangular loin have the same cooked thickness. Let the albacore rest 10 minutes before slicing. The center will then be barely cool. Slice with a very sharp knife.

To Plate:

Stir sauce then ladle a pool of sauce in center of plate. Fan out slices of albacore on one side, fan out the mushrooms on the other side. Serves 2.

Of course if you are going to serve a dish inspired by Eric Ripert, the plating must be impeccable…

Sources:

Albacore from Sitka Salmon Shares here

Trumpet Royale and Maitake from Mycopia here

Another Chef-Inspired Dish with Demi-Glace:

Chef Dustin Trani’s Truffle Scented Tortellini, Veal Reduction here

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