Top Chef Masters Duet! Seafood Recipes from Chefs Chiarello and Keller

Ciao Bello! Aspen 2009

Not double trouble but a charming duet!  And no, it’s not about Heidi from Savory Tv and her affinity for men in white as shown left.  Todays duo features the two San Francisco Bay area Top Chef Masters Michael Chiarello and Hubert Keller sharing seafood recipes, in this video from View From The Bay.  Michael Chiarello shares his salsa verde swordfish meatball recipe in tomato based fisherman’s sauce and a Calabrian tartar sauce, while Hubert Keller shares his Scottish cold salmon with caviar and mustard seed sauce. (This was the dish made in the dorm room if you watch the show!)  The two of them are very sweet together, and Keller confesses “the only thing we didn’t share in all these days was a bedroom”, and that although the show was “totally stressful”, “we compete in a more elegant manner” than traditional Top Chef relationships.  Proof once and for all that maturity and respect are in fact possible in reality television.   Bon appétit and buon appetito!

Read on for the recipes:

Swordfish Meatballs (aka  polpettini) courtesy of Michael Chiarello

SALSA VERDE

Makes 4 cups

2 bunches Italian parsley, picked and cleaned

3 slices (approx 2 ounces) white bread, soaked in 2 tablespoons white wine vinegar

12-15 cornichons (these are French gherkin tart pickles, and are typically easily found at most supermarkets, as well as Trader Joe’s and Whole Foods)

1/4 cup capers – rinsed

4-5 anchovies

1 3/4 cups extra virgin olive oil

Gray salt to taste

Freshly ground black pepper to taste

1 hard boiled egg

SWORDFISH MEATBALLS

3 Swordfish fillets, skinned and diced

1 cup salsa verde

1 egg

3 cups bread crumbs

2 teaspoons Calabrian Chili

Salt and pepper to taste

1/2 cup pecorino cheese

1/4 cup preserved lemon, minced

4 cups panko bread crumbs

6 beaten eggs (for batter)

2 cups all purpose flour

FISHERMAN’S SAUCE

1 onion, sliced

4 garlic cloves, minced

6 anchovy filets

2 tablespoons capers

1 bay leaf

tomato puree, to taste

CALABRIAN TARTARE SAUCE

(For those wondering, Calabria is a region in Southern Italy south of Naples, located in the toe area of the Italian boot.)

1 cup mayo

1 1/2 tsp of Calabrian Chili (if you cannot find the chili paste you may substitute 1/2 tsp of chili flakes)

8 cornichons minced

1 tbsp of capers

salt and ground pepper to taste

DIRECTIONS: SALSA VERDE

1. Using a vita prep (or regular blender) blend all the ingredients together, taste for seasoning and adjust consistency if need be.

SWORDFISH MEATBALLS

1. Toss the swordfish in the salsa verde and sauté in hot sauté pan with olive oil until medium rare.

2. Place into large stainless steal bowl, let cool.

3. When cool, using your hands, squeeze the swordfish into small pieces.

4. Add egg, bread crumbs, chili, salt & pepper, cheese, lemon, mix well & let cool.

5. Once cool, portion into 25 cent size pieces, roll into round balls and refrigerate for 15 minutes.

6. Pass the fish balls through the flour, eggs and then panko crumbs.

7. Place in pan to cook until done.

FISHERMAN’S SAUCE

1. Sauté onion and garlic for seven minutes in extra virgin olive oil.

2. Add anchovies, capers, bay leaf, tomato, and sauté.

CALABRIAN TARTARE SAUCE

1. Mix ingredients together and serve with Swordfish Meatballs.  Enjoy!

Craving more Michael?  Visit his tomato and warm goat cheese salad video recipe, and the notorious tomato water martini that Aspen is still talking about.

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Salmon and Caviar courtesy of Hubert Keller

Serves 4

CHILLED THINLY SLICED SALMON WITH CAVIAR ON MUSTARD SEED SAUCE

(note: if your wallet cringes at the thought of caviar, simply skip it and continue on!)

1/2lb. boneless salmon fillets with skin

Salt and freshly ground black pepper to taste

2 tbsp caviar (such as White Fish Salmon or Sturgeon)

MUSTARD SEED SAUCE

8 toasted baguette croutons

4 tbsp mayonnaise

4 lemon wedges

1tbsp old fashion mustard

4 branches parsley

1tbsp chives chopped

4 cherry tomatoes

2 drops lemon juice

¼ English cucumber, sliced thinly for garnish

Salt and freshly ground black pepper to taste

DIRECTIONS:

1. Preheat the broiler to high. Holding a very sharp filleting knife at a 30° degree angle, cut the salmon filler diagonally into 4 slices separating them from the skin. The slices should be almost as thin as smoked salmon. Season with salt and freshly ground pepper.

2. Sprinkle a baking pan with 1 1/2 tablespoons of water and lay the salmon slices on top. When the broiler is hot, broil the salmon for 30 to 45 seconds, until the salmon is just opaque. Transfer the salmon immediately on a sheet pan ( to prevent the salmon from continuing to cook). cover with a plastic film wrap and refrigerate.

3. Prepare the mustard seed sauce by mixing all elements with a whisk. Check the seasoning.

4. On each serving plate, spread out one 1/4 tablespoons of mustard sauce, into a wide circle. Lay the salmon on top of the sauce. Garnish the center of the fish with 1/2 tablespoon caviar. Then around the plate, decorate attractively with baguette croutons, lemon wedge, parsley, cherry tomato and the few slices of cucumbers.

For more from Hubert Keller, indulge in his winning mac and cheese recipe, and learn how he creates the ultimate burger.