Cured Fluke "parfait" Recipe
Chamomille, Sugar Snap Peas, Meyer Lemon Bavarois
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Ingredients
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Cured Fluke
Chamomile Infusion
Sugar Snap Peas
Meyer Lemon Bavarois
Method
Cured Fluke
- 1
Prepare the Cure
In a bowl, mix together the kosher salt, sugar, fresh dill, and lemon zest.
- 2
Cure the Fluke
Spread the cure mixture evenly over the fluke fillets in a shallow dish. Cover with plastic wrap and refrigerate for 12-24 hours.
- 3
Rinse and Pat Dry
After curing, rinse the fluke fillets under cold water to remove the cure. Pat them dry with paper towels and set aside.
Chamomile Infusion
- 4
Prepare the Infusion
Boil the water and pour it over the chamomile tea bags in a heatproof container. Let steep for 10 minutes, then remove the tea bags and let cool.
Sugar Snap Peas
- 5
- 6
Shock in Ice Water
Immediately transfer the peas to an ice water bath to stop the cooking process. Drain and toss with olive oil and salt.
Meyer Lemon Bavarois
- 7
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water.
- 8
- 9
Incorporate Gelatin
Remove from heat, add the softened gelatin to the warm lemon mixture, and stir until dissolved.
- 10
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture.
- 11
Set the Bavarois
Pour the mixture into molds or serving glasses and refrigerate for at least 4 hours until set.