HOUSE OF KNIVES: AN ORIGINAL SERIES BY THE HUNGRY POST
HOW TO COOK LIKE A LOCAL MIAMI CHEF WITH PABLO LAMON OF NATIVO KITCHEN & BAR
Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us it’s therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your kitchen.
In this episode of House of Knives, Executive Chef Pablo Lamon of Nativo Kitchen & Bar, a new Latin American restaurant located in Downtown Brickell is preparing a slow-cooked golden tile with a coconut sunchokes pure and a kaffir lime-caviar cream for two. This one goes out to the aspiring home cooks out there that want to impress their significant other.
Check off the ingredients, follow the recipe and watch the excitement on our IGTV channel as Chef Pablo Lamon, prepares and plates this northern tilefish.
Golden Tile Ingredients:
4 5oz. of golden tile
1 cup of coconut water
6 Kaffir lime leaves
½ cup of extra virgin olive oil
1 tbsp. Kosher salt
Directions: Salt the fish on both sides and place in a Ziploc bag, add the kaffir lime leaves, coconut water, olive oil and seal. Eliminate as much air out as possible in the Ziploc.
Fill up a medium-size pot with water and let the water boil. Lower the heat to a minimum until the water is simmering to a low boil. Place the Ziploc bag with the fish inside the pot and cook it for 8 minutes.
Pro tip: If you plan on eating later, remove the fish from the water, submerge the bag in an ice bath and keep the fish cold inside the bag. When plating, put the bag in the same simmering water for 4 minutes and serve. If you will eat it right away, you can start plating.
Coconut Sunchokes Puree Ingredients
14 oz of peeled sunchokes
1/3 cup of coconut milk
1 tsp. of fish sauce
1 1/4 heavy cream (40%)
.35 oz of butter
1 1/2 cups of water
Salt to taste
Directions: Cut the sunchokes in 1” pieces (keep in water). Mix all the ingredients except for the fish sauce and ½ tsp of kosher salt. Use a pot wide enough to make the liquids cover the sunchokes and cook at medium temperature until the sunchokes are tender (approximately 10 minutes).
Transfer the sunchokes to a blender with ¾ of the liquid. Add the fish sauce and blend until smooth. Depending on the texture, you might need to add more of the cooking liquid or water to the puree to achieve the right consistency.
Sunchoke Chips Ingredients
2 qts. canola oil
9 oz of sunchokes
Kosher salt to taste
Directions: With a sharp knife cut the sunchokes in thin slices about 1/8”. Deep-fry the sunchokes at 300F until golden brown. Salt them as soon as you pull them out of the oil. Set aside and keep them in a warm and dry place.
Kaffir Lime Caviar Cream Ingredients
1 cup of heavy cream (40%)
J2 cups of jasmine tea (made with 2 cups of tea water and 2 tea bags).
5 big Kaffir lime leaves
½ tsp. of honey
Salt to taste.
2 oz. of caviar
the juice of 1 lime
Directions: Take the heavy cream, jasmine tea, honey and kaffir lime leaves to a boil and reduce until the cream is between ¾ to 1 cup (process should take approximately 30 minutes). Let the liquid sit with the leaves for 5 more minutes and then strain. Add the caviar, the lime juice and serve immediately.
Plating: Place the fish in the middle of the plate, cover with the sunchokes puree. Top it with the sunchoke chips, edible flowers and microgreens. Pour the kaffir lime-caviar cream next to the fish tableside.
Watch Executive Chef Pablo Lamon of @nativokitchenbar, prepare a slow-cooked golden tile with a coconut sunchokes pure and a kaffir lime-caviar cream for two.
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