Tag Archives: grilled

Chef Jouvens’ Poisson Gros Sel Recipe

by on August 29, 2019 in Chef Jouvens Jean, Chef of the Month, Recipes

POISSONGrosSEL.jpg

Poisson Gros Sel, also known as Coarse Salt Fish, is a tasty seafood dish from Haiti. It is typically prepared with sea salt and fresh ingredients. Chef Jouvens’ recipe is not only easy to make, but it includes plantains and a spicy purple cabbage slaw to go with it! Find his recipe below:

Fish Ingredients

  • 8 oz Yellowtail Snapper filet
  • 1 cup white wine
  • 1 tsp piment piqué minced (scotch bonnet pepper)
  • 2 tbsp red onion julienne
  • 2 tbsp lemon juice (fresh squeezed)
  • 4 oz semi-ripped plantain diced
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp unsalted butter
  • ¼ oz red bell pepper julienne
  • ¼ oz yellow bell pepper julienne
  • ¼ oz green bell pepper julienne

Hot Slaw Ingredients

  • 1 oz purple cabbage
  • ½ oz green cabbage
  • ½ oz red bell pepper julienne
  • ½ oz yellow bell pepper julienne
  • ½ oz green bell pepper julienne
  • ½ oz carrot julienne
  • 1 tsp rice wine vinegar
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp piment piqué (scotch bonnet pepper)
  • The juice of one lemon

Garnish Ingredients

  • 1 Banana Leaf (4’’X4’’)
  • 4 oz salt rock
  • 1 oz pickling spice

Hot Slaw Directions

  1. In a bowl, mix cabbages, bell peppers vinegar, piment piqué, carrot, lemon juice, salt and olive oil together.
  2. Set aside and allow slaw mix to rest in order for flavors to incorporate.

Fish Directions

  1. In a sauté pan over medium heat,  add white wine, butter, bell peppers, red onion, lemon juice, piment piqué, diced plantains, salt, pepper and bring to a simmer. Then add fish.
  2. Cook fish and plantains in the sauce for about 12 to 15 minutes.
  3. Place banana leaf in the center of a plate, add the diced plantains from the fish sauce and place fish on top of plantains.
  4. Spoon a generous amount of sauce on top of fish.

Garnish Directions

  1. Add hot slaw on top of fish; mix salt rock and pickling spice and add to the realm of the plate.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Grilled Octopus with Crispy Capers Recipe

by on August 21, 2019 in Chef Jouvens Jean, Recipes

Octopus.jpg

Our August Chef of the Month has whipped up yet another delicious recipe for us to try. His Grilled Octopus with Crispy Capers recipe is guaranteed to be a hit! Chef Jouvens also shares his homemade marinade that goes great with the tender octopus. Get the recipe below:

Ingredients

  • 4-6lb fresh octopus
  • 4 cups water
  • ½ cup salt
  • ½ cup sugar
  • ¼ cup Pickling Spice
  • 4 fresh lemons, juiced
  • 1 cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 cup green pea tendrils
  • 1 tbsp fried capers (recipe below)
  • Octopus marinade (recipe below)
  • Salt & pepper to taste

Marinade Ingredients

  • 1 cup extra virgin olive oil
  • 1 cup soy sauce
  • 2 tbsp all spice
  • 2 tbsp ground garlic
  • 2 tbsp onion powder
  • 2 tbsp Aji Amarillo Powder
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp Chinese Five Spice

Mix all ingredients in a bowl.

Fried Capers Ingredients

  • 10 capers
  • 1 cup olive oil

Directions 

  1.  Make a court bouillon by putting water, salt, sugar, pickling spice and lemon juice in a pot and setting it to boil.
  2.  Dip octopus tentacles and body in the boiling court bouillon 3 times, waiting 5 seconds between before submerging the entire thing.
  3.  Allow the octopus to cook for 45 minutes.
  4.  Meanwhile, prepare the marinade and the fried capers.
  5.  Once octopus has cooked, remove from the liquid and cool at room temperature.
  6.  Once cooled, slice tentacles in long thing strips and submerge them in the marinade.
  7.  Set aside in the refrigerator for 4 hours. Note: the rest of the octopus is edible and can be used in other cooking applications such as for a soup or even a fresh salad.
  8. Remove tentacles from the marinade and place them on a hot grill just long enough to get a nice char on each side. Note: be careful not to put too many tentacles on the grill at one time, as too much oil from the marinade could cause an oil fire on your grill.

Fried Capers Directions

  1.  Drain and pay dry with paper towels. Heat olive oil in a small, heavy-duty skillet over medium-high heat.
  2.  Add capers to oil and fry until they are crisp and appear to no longer be frying.
  3.  Remove the capers from oil using a slotted spoon and drain on a paper towel.
  4.  Leave capers out at room temperature until ready to use in final plating.

Plating Instructions

Serve the charred octopus over a bed of green pea tendrils. Finish with a sprinkle of smoked paprika, crispy capers, a drizzle of extra virgin olive oil and a pinch of salt.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

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