Recipe, Peekytoe Crab and Uni Parfait, Sauteed Trigger Fish, Recipes, Harold Dieterle, Chef, Kin Shop, Perilla, New York, NY, NYC, Manhattan, West Village, American, Asian, Thai, Top Chef, Bravo, Where to eat in New York, Thai recommendations, best thai in New York, Thailand, Where to eat Thai food, chef recs, F.E.D. recs
WHAT
Two recipes from chef Harold Dieterle of Kin Shop and Perilla in the West Village of New York, NY.
Who
Chef and owner of Kin Shop and Perilla in New York City.
Why
American-born chef Dieterle traveled to Thailand to immerse himself in Southeast Asian cuisine and has wowed critics with his unique spin on Thai and Asian cuisine.
Chef Harold Dieterle | Recipes
January 25, 2011
Peekytoe Crab & Uni Parfait
with Avocado Puree, Ginger Vinaigrette, Toasted Rice Pearls & American Caviar
Recipe courtesy of chef Harold Dieterle
Serves 4
Ingredients
Photograph courtesy of Harold Dieterle
Assembly
- 2 oz Peekytoe crab
- 1 oz uni (sea urchin roe)
- 1/3 teaspoon American caviar
- 1/4 teaspoon minced shallots
- 1/4 teaspoon minced chives
- 1 teaspoon ginger vinaigrette
- 2 teaspoon avocado puree
- 1 teaspoon toasted rice pearls
- 2 tablespoons uni mousse
- Salt and pepper
Uni Mousse
- 2 cups lobster stock
- 1 cup heavy cream
- 1 tray uni, shelled
- Salt and pepper
Avocado Puree
- 1 avocado, peeled
-4 oz spinach
- 1 lime, juiced
- 1 lime, zested
- 1 tablespoon cilantro
- Salt and pepper
Ginger Vinaigrette
-1 tablespoon minced ginger
- 2 teaspoons fish sauce
-1 tablespoon lime juice
-3 tablespoon olive oil
- Salt and pepper
Directions
Uni Mousse
1) In a sauce pot, reduce the lobster stock down by half.
2) Add the heavy cream and reduce by half.
3) Season generously.
4) Add the uni and blend immediately and strain.
5) Cool the mixture till it reaches 60 degrees F.
6) Add the mixture to a whip cream canister.
7) Use 2 CO2 charges and reserve.
Avocado Puree
1) In a pot of salted boiling water, blanch & shock the spinach.
2) Remove excess water.
3) Place all the ingredients in a vita prep blender.
4) Puree till smooth, and push through a chinois, reserve.
Ginger Vinaigrette
1) In a blender, add the ginger, fish sauce, lime juice blend.
2) Slowly drizzle in the oil to form an emulsion, season.
3) Strain the dressing through a cheese cloth and chinois.
Assembly
1) To assemble, in a mixing bowl, add the crab, shallots, chives, ginger vinaigrette, and season generously.
2) Serve the parfait in a chilled bowl.
3) Place a spoonful of the avocado mousse on the bottom.
4) Top with the crab salad mixture.
5) Then on top of the crab place the uni and caviar.
6) In a circular motion add the uni mousse around the exterior of salad. Make sure the uni/caviar/crab is visually exposed.
7) To finish the dish place the toasted rice pearls on top of the uni mousse.
Sautéed Trigger Fish
with Bulgur, Cauliflower, Beech Mushroom, Sweet & Sour Eggplant Basil Sauce
Recipe courtesy of chef Harold Dieterle
Serves 4
Photograph courtesy of Harold Dieterle
- 2 x 6oz Trigger Fish filets
- 1 tablespoon toasted coriander seed, crushed
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon oil
Eggplant-Basil Sauce
- 1 piece eggplant
- 2 garlic cloves
- 1 shallot
- 2 tablespoons palm sugar
- 2 tablespoon Thai basil
- 1 tablespoon fermented yellow soy bean paste
- 1 tablespoon fish sauce
- 1 lime, juiced
- 2 cups chicken stock
Bulgur Wheat
- 1 cup bulgur wheat, blanched
- 1/2 cup brown beech mushrooms
- 1/2 cup pea tendrils
- 1/2 cup cauliflower florets
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- 1 teaspoon chives, minced
Directions
Eggplant-Basil Sauce
1) Cut the eggplant in half and place on the grill flesh side down.
2) Cook for 8 minutes or till completely charred and flip.
3) Cook till the flesh of the eggplant is completely soft.
4) Remove the eggplant from the skin.
5) Place the flesh in a pot with the garlic and shallot.
6) Add chicken stock and cook for 20 minutes.
7) Transfer the mixture to the vita prep.
8) Add the remaining ingredients and blend.
9) Strain using a chinois and reserve.
Bulgur Wheat
1) In a sauté pan on high heat, add the olive oil.
2) Once the oil is heated add the cauliflower and mushrooms.
3) Cook for 2 minutes or till golden brown.
4) Next add the ginger and cook for a minute.
5) Reduce the heat to medium and add the pea greens and bulgur.
6) Season generously, finish with lime juice and freshly minced chives.
Trigger Fish
1) In a medium sauté pan on high heat add the oil.
2) Season the fish generously with salt, pepper, and ground coriander.
3) Once the oil is hot place the fish in the pan.
4) Cook for 3 minutes or till golden brown.
5) Add the butter and baste the top side of the fish with the melted butter.
6) Baste the fish for 2 minutes and flip.
7) Cook for 1 more minute and serve.
8) Garnish the dish with reduced Chinese black vinegar
KIN SHOP & PERILLA RESTAURANTS - WEST VILLAGE - NEW YORK, NY
Recommended By
- Chef Joey Campanaro (Little Owl in New York, NY)
- Chef Hadley Schmitt (Northern Spy Food Co. in New York, NY)
Recommendations
Harold Dieterle’s recommendations on where to eat in New York, Brooklyn, Queens, Atlanta, Italy, and Bangkok.
West Village
Thai
469 6th Avenue
New York, NY 10011
T: 212.675.4295 (make a reservation)
Website:
Hours:
Mon - Thu: 5:30pm - 11pm
Fri - Sat: 5:30pm - 11:30pm
Sun: 5pm - 10pm
Greenwich Village
American/ Asian
9 Jones Street
New York, NY 10014
T: 212.929.6868 (make a reservation)
Website:
Hours:
Mon - Thu: 5:30pm - 11pm
Fri- Sat: 5:30pm - 11:30pm
Sun: 5pm - 10pm
Sat- Sun: 11am - 2:30pm
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