Summary
| Yield | |
|---|---|
| Source | Chef Jason Weiner of Almond Restaurant |
| Prep Time | 2 hours |
Description
Our Latke Festival winner!
Ingredients
- 1 small onion
- 1 oz duck or chicken fat
- 3 russet potatoes, peeled
- 1 egg, beaten
- 1 T potato starch
- salt and white pepper to taste
- 8 oz canola oil
Instructions
On low heat, gently saute the onion in the duck fat until the onions are translucent. Set aside to Cool. Don't drain the fat! Meanwhile, shred the potatoes either by hand or mechanically (depending on the look you want to achieve). In a kitchen towel or apron, squeeze out the potatoes until they yield no water. In a mixing bowl, combine the onions, potatoes, starch, eggs, salt and pepper with your hands. After all the ingredients are well incorporated, fluff up the mixture with your hands.
Heat a heavy bottomed non-reactive skillet. Add the canola oil and when it starts to shimmer, add piles of the latke mixture to the pan. When they begin to brown, flip with a spatula and gently press down. When the other side is ready, drain them on a cookie sheet outfitted with multiple layers of paper towels.
For the Bluefish
2 lb. skin-on bluefish boneless filet
3 red onions, sliced thin
1 bunch dill, rough chopped
5 bay leaves, crushed
1/2 cup brined green peppercorns (rinsed and crushed)
1 bunch thyme, rough chopped
Combine all ingredients except for the fish. Place half of curing mix in a shallow baking dush and place the bluefish, skin side down on top. Scatter the second half of the mix on top of the fish and refrigerate for 24 hours. Rinse the curing mixture off the fish and refrigerate uncovered for another 24 hours to dry the fish. Prepare a smoker with applewood chips, and smoke at 150 degrees for two hours. The fish should have a pleasing firmness and amber color--smoke until these indicators are achieved. Refrigerate the fish immediately. After one hour, coat the fish with canola oil and wrap in plastic film until ready to serve.
For the Dill Yogurt
1 cup full fat Greek yogurt
1 cup goat yogurt (I use Lynnhaven from Union Square Greenmarket on Wednesdays and Saturdays)
Pinch of sugar
Salt and white pepper to taste
1/4 cup red onion, minced
1/4 cup dill, chopped
Zest of 1 lemon
Juice of 1 lemon
1 oz. tepid water
Mix all ingredients together in a bowl.
Final Assembly
Lay two latkes onto each plate and top with a few chunks of bluefish. Drizzle the yogurt sauce around the plate and on top of the fish. Garnish with micogreens or chives.