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Grilled Fish Collar with Sambal
As seen on TV
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Who made this dish?
Grilled Fish Collar with Saffron Fish Cream and Sambal
{Keith}: "I just have to fight for my life. I know that if I just start cooking, let's get in the flow like a musician. Just start playing music. Strange as it may sound, the dish begins to develop."
{Keith}: "I am going to do a saffron and fish collar with some form of sambal."
{Keith}: "Sambal is a spicy condiment, and it's a great place to hide another sustainable ingredient. So I take the pulp from kale and the pulp from carrots and just fold it into the sambal, and it gave it a beautiful texture."
{Keith}: "I am going to put up something that I can totally stand behind."
{Keith}: "So I put together grilled fish collar with saffron, fish cream, and a sambal. I use peppers and fish sauce and vinegar and the pulp from the kale and the pulp from the carrots and infused it in the sauce as well."
{Keith}: "So when you juice the carrots, the pulp from the carrots, after you juice it... When you juice kale, the pulp from the kale. I made that."
{Michael Cimarusti}: "When you say pulp, what is it the pulp does?... Very cool. I'm a sucker for a fish collar. There's a lot of things that I appreciate about this dish. I like the finesse that you put into the sauce. So that was really quite nice."
{Wiley Dufresne}: "I, too, love fish collar. This was delicious. Really well cooked."
{Padma Lakshmi}: "You had a really powerful sambal. I love that you used what was left at the bottom of the juicer from kale and from carrots. But when you call something a saffron sauce, you create an expectation. I respect your restraint. It can be overpowering. But I think here, I just would have liked to see more saffron." Later: "Keith, you gave us a beautiful, complete dish that could go on any menu. That didn't feel like a dish made of meager leftovers."
(Keith won the head-to-head unanimously and stayed in the competition.)
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