COBIA ANTICUCHO - CHEF JEREMY FORD
Cobia anticucho, spinach pancake, pickled things
season cobia strips with salt, skewer, them rub with oil then lightly grill about halfway, then brush with anticucho and finish on the grill.
1/3 cup aji amaraillo chilies, stemmed and seeded
1 ¼ cup red wine vinegar
1/4 cup garlic peeled
1/2 cup orange bell pepper, blowtorched, peeled, seeded
1 tsp toasted and ground cumin
2 pieces lemon peel (all pith removed)
2 pieces clementine peeled (all pith removed)
1/3 cup clementine segments
½ cup evoo
salt to taste
- Bring vinegar to a boil poor over chilies in a narrow container let sit 15 minutes. Combine with set 2 in a blender and purée until completely smooth
2 ½ cup milk
1 ¼ cup spinach
2 tbl salt
4 ea eggs
2 ¼ cups flour
in blender puree spinach with milk until bright green. strain and season with salt. mix in eggs, then whisk in flour until consistency of heavy cream. adjust seasoning and let rest ½ hour.
heat a new large teflon pan until very warm but not smoking. cover bottom of pan with batter into an even layer and place in oven. after about 30 seconds crepe should be cooked, and if so, let cool for about 1 minute and transfer to a plate. repeat process using several pans until there is enough(3 per order). let cool then lay out on a table ans sprinkle with a generous but not overbearing amount of finely grated gruyere cheese. roll to create a 1” wide crepe. reheat on a sizzle pan with a little butter covered by a wet towel. fold into thirds and serve on the side.
Butter Lettuce Cups
Pickled things(carrot, fresno, shallot, fennel)
Cilantro leavesSpinach crepes