Executive Chef Joe Anguiano from VOX Table talks about the restaurant and prepares a dish with a little bit of French and Asian influence.
Learn more about Chef Joe and VOX Table here.
The recipe is as follows:
1. Pat the surface of the trout completely dry with a paper towel.
2. In a medium hot saute pan, add enough blended oil to coat the bottom of the pan.
3. Season the trout with salt and place into the hot saute pan skin side down.
4. Gently press down the back of the trout with a spatula to make sure the entire skin side of the trout is in complete contact with the saute pan.
5. Reduce heat to medium low and allow trout to slowly cook through to medium rare. Do not move the trout during this process to ensure that the skin will get crispy.
6. Once the fish reaches medium rare, add 1tbs of cubed butter and some fresh thyme sprigs to the pan, allow the butter to froth up, and bast the trout several times off the heat.
7. Remove trout from pan and allow to rest on a plate covered with foil to keep warm.
8. While the trout is cooking, season the bok choy and mushrooms with salt and grill or saute to heat through.
9. When ready to serve, make the sauce. Combine the ingredients for the persillade into a small bowl and add the heated brown butter to it. Stir together and season with salt to taste.
10. To plate, place a small dollop of kimchi paste on the plate, layer bok choy and mushrooms over it, and top with the trout. Spoon sauce on top of the trout.
Shimeji Mushroom Prep
Honshimeji Brown Mushrooms - 110 grams (about 4)
Oil - Canola/Extra Virgin Olive Oil 75-25 Blend - 42 grams
Peeled Garlic - 9 grams
Ginger Root - 23 grams
Lemon Grass - 18 grams
Grade A Unsalted Butter - 28 grams
(Yields 110 grams or seven portions)
1. Separate the honshimeji mushroom clusters into smaller bunches.
2. Chop the garlic and dice the butter.
3. Crush the ginger and lemon grass.
4. On a large sheet of foil, layer the aromatics, mushrooms, and butter in the center of the foil sheet.
5. Season with salt & pepper to taste and drizzle blended oil evenly over the top.
6. Fold foil over and seal the edges to create a pouch/papillote.
7. Place pouch onto a sheet tray and into 350 F convection oven for 10 mins or until mushrooms are tender and aromatic.
8. Vent pouch and allow mushrooms to rest with the aromatics before removing.
9. Salt and pepper to taste.
Italian Parsley - 66 grams
Peeled Garlic - 27 grams
Peeled Shallot - 77 grams
Non Pareil BRK Caper - 20 grams
Hardies Thai Chile - 4 grams
Yuzu Kajyu Juice - 28 grams
Yamajirushi - 40 grams
Preserved Meyer Lemon
(Yields 262 grams or eight portions.)
Note: This recipe is for a persillade base and additional ingredients such as extra virgin olive oil and/or brown butter can be added to make it into a complete sauce.
1. Finely chop parsley, garlic, shallots (rinse & drain), capers (rinse & drain), Thai chilies (de-seed first), and preserve lemon (remove majority of pulp leaving a thin layer of pulp along the rind).
2. Keep items reserved on station for pick up.
Brown Butter Prep
Grade A Unsalted Butter - 1 pound
(Yields 357 grams or 12.6 ounces)
1. Place butter in pot on med-low heat.
2. After butter melts and starts frothing across the top, reduce heat to low until milk solids separate and settle on the bottom of the pot and begin to caramelize, browning the clarified fat.
3. Butter should be brown in color and smell nutty.
4. Skim off any solids till floating on top and strain butter through a chinois lined with a coffee filter into a baine marie.
5. Once cooled to room temp. Transfer to a cambro and place into an ice bath until solidified.
Peeled Shallot - 10 grams
Peeled Ginger - 20 grams
Ginger Root - 10 grams
Koichijan Pepper Paste - 132 grams
(Yields 172 grams)
1. Finely chop shallots and garlic.
2. Grate ginger.
3. Place the shallots, garlic, and ginger into a mortar and pestle.
4. Grind the ingredients and then add the paste and blend together.