from Top Chef's Eli Kirshstein
Cured Char
2 lb filet of char
1/2 c sugar
1/2 c brown sugar
3/4 c salt
1/4 c pernod
1 fennel bulb
1/4 c fennel seeds toasted
Instructions: Combine all ingredients and cover the char for 24 hours, flip and let rest another 24 hours. Rinse and pat dry. Ready to serve
Truffled Cauliflower-Mustard Sauce
1/2 c Cauliflower
2 Tbsp dijon mustard
1 Tbsp DaRosario white truffle oil
1/4 c chicken stock
lemon juice to taste
salt to taste
Instructions: Roast cauliflower until brown. Puree in a blender with warm stock and dijon. Season with truffle oil, lemon juice and salt.
Place the cured char on the plate and spoon the truffled cauliflower sauce on the side. Garnish with diced pineapple, arugula leaves, and cilantro.
