Description

Chef Victor Albisu shows how to create the dressing for rockfish when making striped bass ceviche.

Transcript

Hello I’m Victor Albisu and we’re making a Striped Bass Ceviche today. First we going to put all the ingredients together, we just had blanch, now we know how blanching is, celery and leek, remove that and we going to add it to the blender. We have a roasted Red Bell Pepper; we roast it over fire and clean with their hands only. So this is a pepper that we’ve roasted, fire roast it and we want to clean this of any seeds, it seems like its pretty well cleaned already. We take the roasted pepper whole and add it to the celery and leek in the blender. Next we going to take lime juice about a quarter cup early in the morning. When we take a puree of ricotta spicy, and we going to put this to puree and when you get a nice fine puree, there are no blends and you took on puree as their and not here but to spring basically, so you want to get it really, really cool. Taste what you’re doing very nice, very spicy and a little bit of salt but not much. Before we serve that for now we going to make a separate puree and combine the two. Now, we’ll making an emulsion, emulsions common emulsions are mayonnaise, cajoles, things that are nature and vinaigrettes. Generally they have a binder, generally its either egg yolk or something to that effect, today we’re using a U10 or under10 dried pack scallops very fresh, beautiful flavor, sweet, wonderful texture as well. So, today, that’s going to be our binder for our emulsion, we have our scallops to the blender, a little bit of water, it’s a no more and a quarter cup and we’re going to go with about just to started of I say about three tablespoons of oil—olive oil, it can be in the blender and then slowly add our oil, it’s getting a very nice consistency, its like of thicken up kind of like a mayonnaise, it’s going to give that sweet scallop flavor as well which is very nice. Okay we’re going to add a crop of extra virgin olive oil and see what you have now, is basically a scallop mayonnaise. Just going to add to that seafood effect of the ceviche dresses with a scallop we coat a dressing which what we area making right now, at this point we’re going to combine these two into one, we’re going to add our ricotta to our scallop emulsion, turn it on and you now have a wonderful scallop ricotta crema, that’s fantastic flavor, you can imagine how much the scallop permeates and sweetens and softens the ricotta. Next step we’re going to be dicing and marinating our fish, Rockfish Stripped Bass.