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Talk Food Festival: Marcel Vigneron

Posted on Jan 24, 2014 10:45am

Chef Marcel Vigneron  returned to our kitchen for "The Talk Food Festival."  He showed the ladies how to make his Salt-Baked Branzino and delicious vegan dumplings.  Here are all his recipes from today's show!


Recipes courtesy of Chef Marcel Vigneron

 

Salt-Baked Branzino 

Serves 4 tasting portions


Ingredients & Quantities:

1 ea. whole branzino (head on, eviscerated, scales on, fins off)

2 boxes ea. kosher salt

2 cups water

2 ea. lemons (sliced)

2 ea. stalks lemongrass

1/2 cup coriander (toasted)

2 ea. kefir lime leaf

1 bu. Thai basil


Method:

  • Combine salt, coriander, and water until salt clumps like snowball.

  • Fill cavity of branzino with lemon, lemongrass, and lime leaves.

  • Pack branzino on top and bottom with salt and bake at 400F  on oven proof platter (5 min for every pound of fish weight).

  • Remove from oven when salt is dry and fish is cooked.

  • Rest for 10 minutes and then remove top of salt crust, peel off skin, fillet fish, and serve with salt and lemon from bake.




Chimichurri Sauce 

Serves 5 each


Ingredients & Quantities:

1 Tbsp. cumin seeds, toasted

1/4 cup shallot, minced

1/2 cup sherry vinegar

4 bu. parsley, washed and picked

1 bu. cilantro, washed

1 clove garlic, minced

1 cup olive oil


Method:

1. Blend toasted cumin seeds in blender until powdered.

2. Add half of the herbs, the liquids and all other ingredients and blend while pounding.

3. Add the rest of the herbs and then blend to smooth thick puree.

 


Coconut & Carrot Dumplings with Cauliflower "COUS COUS" and Ginger Air

Servings: 5 each


Ingredients & Quantities for the Wrapper:

2 cups coconut meat

3 Tbsp. carrot juice

1/4 tsp turmeric (preferably fresh grated)

1/4 tsp salt


Method for Wrapper:

Blend all ingredients in a blender until very smooth. Spread mixture in a thin even layer over a Teflex sheet and dehydrate for about three hours. Trim edges and cut into 9 squares. Store in plastic wrap in the refrigerator until ready for use. Remove wrappers from refrigerator and allow to come to room temperature before use. Similar wrappers can be purchased.


Ingredients & Quantities for the Filling:

2 cups cashews (soaked 1-2 hours)

2 Tbsp. tahini

3 Tbsp. soy sauce gluten free

2 Tbsp. sesame oil

1ea. head cauliflower (just use tops of florets)

1/2 cup minced chives

1 cup finely diced carrots (Brunoised)


Method for filling:

Process ingredients in a food processor until a semi chunky consistency is achieved.

Then fold in carrots and chives.


Ingredients & Quantities for the Air:

1 liter water

1 cup ginger juice

1 Tbsp. soy lecithin

To taste, salt


Method:

Combine all ingredients at the moment and combine with immersion blender.




Aloe Dandy Apple 

Servings: 5 cool beverages


Ingredients & Quantities:

2 ea. stalk aloe vera

4 bu. dandelion leaves2 heads celery sticks

3 ea. lemon (juice)10 pink lady apples5 ea. cucumber (hot house)

2 tbsp. ginger juice


Method:

1.  Source good quality ingredients, preferably organic definitely delicious and then wash everything. 2.  Cut all produce to fit through your juicer. 3.  Juice all ingredients separately and combine according to palate or desired nutrition.

4.  Pour green juice over ice and garnish with a swirly straw and slice of cucumber (with aloe tip inserted through incision in middle of cucumber slice).  

 

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