Chef John Fraser - Recipes - Find. Eat. Drink.

Recipes, Chef John Fraser, Turnip Ceviche, Braised Cucumber Salad, Vegetarian, Vegetables, Dovetail, What Happens When

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WHAT

Two recipes from chef John Fraser of Dovetail and What Happens When restaurants in New York, NY.

What Happens When - Soho | Dovetail - Upper West Side | New York, NY

Chef John Fraser - Recipes

Chef John Fraser

February 10, 2011

Turnip Ceviche

Courtesy of chef John Fraser

Ingredients

- 1 cup of quinoa

- 2 1/2 cups water

- 1/2 cups lime juice

- 2 teaspoons ground cumin

- 2 teaspoons agave nectar

- 1/2 cup extra virgin olive oil

- salt to taste

- 10 baby tokoy turnips

- 1/2 cup lemon juice

- 1/2 cup extra virgin olive oil

- salt to taste

- 2 dried apricots

- 2 sliced pearl onions rinsed under hot water

- 1/4 of a piece of peeled yam

- cilantro leaves

Directions

1) Cook the quinoa in the water and cook until done, strain and cool.

2) Mix the lime juice, extra virgin olive oil, cumin, agave nectar, and whisk season with salt to taste and set aside.

3) Peel and cut the turnips into 1/4, mix the place the 1/2c of lemon juice and extra virgin olive oil in a small pot and cook the turnips until done.

4) Season with salt and cool in the liquid.

5) Slice the apricots into 16 slices per apricot.

6) Slice the pearl onion thin and rinse under hot water let cool.

7) Peel the yam and cut into 1/4 inch batons and blanch in salted water until just done and cool in ice bath drain and set aside.

8) Mix the quinoa with the lime cumin vinaigrette, divide on 4 plates, divide turnips and place on quinoa do the same with the apricots, pearl onions, and yam and garnish with torn cilantro leaves.

10) Optional thin slices of jalapeno.

WHO

Owner/ Executive chef of Dovetail and What Happens When in New York.

WHY

Critically acclaimed, Michelin-starred chef Fraser is pushing his own boundaries with his latest project, a short-term, nine month restaurant with a definitive end date.

RECOMMENDED BY

- Chef Harold Dieterle

- Chef Michael Anthony

- Chef Mike Price

- Sommelier Joe Camapanale

RECOMMENDATIONS

John Fraser’s recommendations on where to eat and drink in Manhattan and Brooklyn.

Photo Credit: Patrick Kolts & Find. Eat. Drink.

- Turnip Ceviche

- Braised Cucumber Salad

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Braised Cucumber Salad

Courtesy of chef John Fraser

Ingredients

Part 1

- 9 whole baby artichokes

- 1 small carrot

- 1/2 piece of fennel

- 1/4 of a Spanish onion, 1 leek white only

- 2 garlic cloves 1/4 white wine, 2 sprigs of fresh thyme

- 2 sprigs of fresh tarragon

- 1 lemon

Part 2

- 3 English hot house cucumbers

- 2 large carrots

- 18 pieces mixed colored baby carrots

- 1 large shallot

- 9 whole peal onions red or white

- 4 oz tin of smoked salmon roe or regular salmon roe

- edible pansy flowers and nasturtium leaves

- 1 cup white vine vinegar

- 1 cup water

- 1 cup sugar

Part 3

- 1 qt of fish fumet

Part 4

- 1 leek sliced white part only

- 1/2 head of garlic

- 1/2 large fennel bulb

- 1/2 large Spanish onion sliced

- 2 stalks of celery

- 3 sprigs of fresh thyme

- 5 sprigs of fresh parsley

- 1 fresh bay leaf

- 1 cup white wine

- 1 cup creme fraiche

- juice of 1 large lemon

- 5 tbsp oil

- Salt

Directions

Part 1

1) In a small pot sweat all the vegetables about 5-10 minutes no color.

2) Add the white wine and reduce to almost dry add the peeled artichokes and steam for 3 minutes.

3) Add enough water to cover add the thyme and parsley and simmer for 1/2 hour or until the artichokes are done cooking.

4) Let cool in the liquid.

5) Season with the juice of lemon and salt.

6) When cool, cut the artichoke in half and set aside.

Part 2

1) Cut the cucumber into 1/2 inch pieces with skin on.

2) Punch out with a 1/2 inch ring mold, which will punch out the skin and leave you with 1/2 inch piece cucumber.

3) With a smaller ring cutter punch out the seeds and set aside.

4) You should be left with a cucumber that looks like a doughnut and a disk of the seeds.

5) Peel the large carrots and cut into 1/4 inch thick rounds and punch out with 1/2 ring cutter set aside.

6) Peel the baby carrots and set aside.

7) Take the skin off the pearl onions and set aside.

8) In a pot of boiling salted water, blanch the pearl onions and the carrots separately until cooked through and cooled in a ice bath.

9) Set aside.

10) Slice the shallot into thin rounds set aside.

11) Mix the white wine vinegar, water and sugar until dissolved.

12) Pour 1/2 over the cucumber seeds, bring the other half to a boil and pour over the sliced shallots and let cool.

Part 3

1) Buy fish bones. They should be a white non-oily fish 5# worth rinsed under running cold water until water runs clear.

Part 4

1) Sweat out all the vegetables in a pot for 5-10 minutes no color.

2) Add the white wine and reduce to almost dry.

3) Add the rinsed fish bones and let steam for 5 minutes add cold water just to cover bones, add the thyme, parsley, and bay leaf and let simmer for 45 minutes.

4) Strain through a fine sieve and cool in a ice bath.

5) Take a quart of fumet and reduce to 4 tbsp should be a thick glaze.

6) Add the creme fraiche season with the lemon juice and salt.

7) In a saute pan add 3 tablespoons of water, 5 tablespoons of butter and create a glaze, add the cucumbers and cook for 3 minutes turning over.

8) Add the carrots, pearl onions, artichokes and cook another 2 minutes season with salt and set aside

Plating

1) Place the fraiche sauce on the bottom of plates and assemble all the vegetables, add the pickled cucumber, pickled shallots, smoked salmon roe, garnish with the edible flowers and nasturtium leaves.