Chef Marcel Vigneron returned to our kitchen for “The Talk Food Festival.” He shared his favorite spring recipes including a deliciously unique Strawberry Gazpacho. Here are all of his recipes from today’s show.
Recipes courtesy of Chef Marcel Vigneron
Tumeric Roasted Halibut with Beans, Peas, and Carrots
5 ea halibut (3 oz portions)
1 ea. knob tumeric (fresh)
1/4 cup grape seed oil
4 ea. butter (cubed)
2 ea. garlic cloves (skin on)
4 ea. thyme sprigs ( fresh)
1ea. lemongrass, stalk (halved and quartered)
3 ea. baby spring onion or shallot
2 ea. raw fava beans
1 cup fava beans (double shucked and par blanched)
5 ea. baby purple carrots (Not peeled – washed with a scrubby and quarter lengthwise)
4 cups snap peas (trimmed and split)
1/2 oz sea beans (salicornia)
2T fresh fines herbs (washed)
15 leaves red ribbon sorrel
Heat a pan. Season and dry fish. Add oil to pan, sear fish on one side, and add butter and aromatics. Baste the fish, flip the fish and baste again. Use a cake tester to check doneness. When there is no resistance from the fish, it is done. Remove fish from pan and dry on side plate with towel. Squeeze lemon over the top.
Shuck fava beans. Blanch fava beans. Shock fava beans. Shuck fava beans and then reserve fava beans.
Add carrots to steamer and cook 1 minute. Add snap peas to steamer and cook an additional 45 seconds. Add sea beans and fava beans to the steamer and cook for 25 seconds. Remove all ingredients from the steamer and place in a pot with melted butter. Add herbs, stir, season and reserve on tray with fish.
Garnish: For plating, place vegetables and fish on a plate. Garnish with chervil and sorrel.
Asparagus with Egg
Yields 5 servings
8 ea. eggs (3 extra for any imperfections)
Extra virgin olive oil, for drizzling
Coarse salt, for sprinkling
10 ea. jumbo asparagus (2 per serving)
10 ea. leaves and sprigs of lemon balm and micro chive, for garnishing
2 cups frisee, for garnish (yellow part only/green trimmed away)
tt lemon juice (for dressing frisee)
1 cup arugula
Start with room-temp eggs (leave them on the counter for about 30 minutes). Fill a large bowl 2/3 full with ice (don't skimp!), then fill the bowl with water.
Bring at least 2 quarts of water to a rolling boil in a medium saucepan.
Carefully lower the eggs into the boiling water and set the timer for 5 minutes 30 seconds. Wait patiently.
Use a slotted spoon to transfer the eggs to the ice water. Let cool and peel (in or out of the icy water).
Trim, blanch, and shock the asparagus in a large pot so it is still vibrant green and a la dente
Gently re-therm the peeled eggs in the blanching water
Garnish: For plating, place the egg on a bed of frisee and arugula. Drizzle with extra virgin olive oil and lemon juice, sprinkle with salt. Place herbs and crispy potatoes on top.
1 T plus 1/2 cup extra virgin olive oil
1 clove garlic
1 1/2 cup whole grain bread (crust removed and small diced)
2 sprigs of thyme (fresh)
6 cups organic strawberries hulled and cut into fourths
2 1/4 cup English cucumber peeled, seeded, diced
1 cup celery (washed and sliced)
1/2 cup diced red bell pepper
1 cup heirloom tomato diced
2 T fine red wine vinegar
1 1/2 teaspoon salt
tt hot sauce
black pepper (freshly cracked with mill)
1 cup micro opal basil
10 ea. nasturtium leaves and blossoms
Heat a small sauté pan over medium heat and add 1T of olive oil and 1 garlic clove. When the garlic begins to sizzle add the bread crumbs and toss occasionally until the bread begins to color. Add the thyme and cook until croutons turn brown. Then transfer bread to a large bowl lined with a paper towel. Reserve some bread crumbs for garnish.
Add all other ingredients in a bowl and toss. Cover tightly with plastic wrap and allow to marinate at room temperature for 4 hours.
Puree the ingredients and their juices in blender on high speed until very smooth. Strain through a chinois and chill in the fridge until very cold. Taste and rectify seasoning with salt, pepper, and hot sauce as needed/according to palate.
Garnish: For plating, fill bowl with gazpacho, crack black pepper on top, place a few macerated strawberries, leaves of micro basil, nasturtium leaves and flowers as well as a few croutons.