Top Chef ™
Top Chef ™ Challenge Type:
Elimination
Top Chef - Chef Name:
Season:
Week:
Confit Salmon with Mushrooms & Consommé
Confit Salmon with Miso-Hazelnut Butter Mushrooms & Consommé
Vinny: "I love breaking fish down. I'm making confit Pacific salmon with foraged mushrooms, hazelnuts, and a consomme. Using both the mushrooms and all the trimming of the fish for the sauce. I'm utilizing the head and the body for that. Making a stock, cooling it down, and clarifying it in a two hour timeframe. It's going to be difficult, but it shows technique. It's really, really intricate. A lot of technical detail."
Vinny uses nitrogen to cool his consommé. Vinny: "Otherwise, I'm making egg drop soup and not clarifying."
Presenting to the judges: "So I made a confit Pacific salmon, some foraged mushrooms that are cooked in miso, hazelnut butter, and then a consomme using all the bones and mushroom trimming."
Judges: "Let's go on to Vinny's dish. This is my kind of dish. Perfectly cooked, opaque, soft, just at the flake. This is a very subtle dish that is just full of flavor and power. There wasn't a bad bite in it. No, this is the whole thing. It's really, really, really well done. He's made me proud."
