Top Chef ™
Baker:
Season:
Week:
Challenge Type:
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."
Judges Table
"Vinny, the first bites were just outstanding. Everything came together. The comsommé, plus the cooking of the fish. And as we discovered more and more flavors and understood the depth in the work that you put into that in two hours, it was incredibly impressive."
