Blue Nose Bass with Escargot Tortellini

With Bacon, Cauliflower & Black Butter Emulsion

This week’s elaborate and deliciously complex recipe was stolen with permission from not one, but two renowned chefs who have teamed up, collaborating in their first foray into restaurant ownership. Executive Chefs and Co-Owners Jon Mathieson and Jonathan Krinn present an energetic, comfortably upscale dining room with an inviting lounge and a menu of creative and approachable American cuisine.
Inox also features a Chef's tasting menu that rotates dishes weekly, and a bar and lounge menu featuring small bites. Well known in the Washington, DC area for his delicious breads, Chef Krinn's father, Malvin Krinn, works with Mathieson and Krinn to develop the restaurant's bread program.
The name Inox comes from the French word for stainless steel. "Steel is solid, and has been a prevalent material in every kitchen in which I have worked. Inox, or steel, reminds me of being at home in a kitchen," says Jon Mathieson, Co-Owner & Chef.
About the chefs: Jonathan Krinn is well known as one of Washington, DC’s greatest culinary talents and has finally fulfilled his goal of restaurant ownership. After completing his education at Emory University, Chef Krinn attended the distinguished L’ Academie de Cuisine in Gaithersburg, Maryland and having developed a passion for French culinary technique, Chef Krinn headed to France to hone his skills and absorb French culture. Chef Krinn was ready to begin two new chapters in his life; opening his own restaurant and starting a family, so he moved back to the DC metro area and took the position as Executive Chef at 2941 Restaurant and by 2002 he had become a household name in the area.
By the time Chef Mathieson graduated from the Culinary Institute of America in 1988, he knew that in order to better develop his skills he needed the guidance of classically trained European chefs - thus began a challenging and dynamic culinary career. Chef Mathieson has consulted on various culinary projects across the United States and has developed and maintained relationships with farmers, fisherman, and growers from across the country. His ultimate goal is to maximize the essence of these special products by utilizing classic and modern cooking methods influenced by Europe, Asia and the regional cuisines of America. The opening of Inox has fulfilled his own lifelong dream of opening his own restaurant.

Inox Restaurant
1800 Tysons Boulevard, Suite 70
McLean, Virginia 22102
703 790 4669
www.inoxrestaurant.com

Blue Nose Bass with Escargot Tortellini, Braised Bacon and Heirloom Cauliflower Black Butter Emulsion is served at Inox for $28.
This recipe makes 8 restaurant servings.

Blue Nose Bass with Escargot Tortellini, Braised Bacon and Heirloom Cauliflower Black Butter Emulsion Ingredients:
8 x 6oz filets Blue Nose Bass
4 oz white cauliflower, florets
4 oz yellow cauliflower, florets
4 oz purple cauliflower, florets
1 teaspoon shallot, chopped
½ teaspoon garlic
1 teaspoon chopped fines herbs (parsley, chive, tarragon, chervil)
*4 oz Braised Bacon
*Meat Glace Black Butter Emulsion
*24 Escargot Tortelloni

Ingredients for the *Tortellini Stuffing:
½ bunch parsley
8 oz cream
1 tablespoon roast garlic puree
2 cloves chopped garlic
1 tablespoon Mascarpone cheese
24 escargot
*Pasta Dough

Ingredients for the *Pasta Dough:
2 whole eggs
13 egg yolks
425g 00 flour
75g semolina four
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Ingredients for the *Black Butter Emulsion:
2 oz butter
1 tablespoon Champagne vinegar
1 tablespoon reduced *Meat Glacé Sauce
4 oz butter
Salt to taste
White pepper to taste
Lemon juice to taste

Ingredients for the *Meat Glacé Stock:
4 oz carrots, finely diced for a mirepoix
4 oz celery, finely diced for a mirepoix
7 oz onions, finely diced for a mirepoix
10lb roasted pork bones
2 smoked ham hocks

Ingredients for the *Braised Bacon:
4 oz bacon, finely chopped
½ cup of *Meat Glace Stock, before reduction

Steal This Recipe® Step by Step Instructions for the Fish:
Using a sauté pan, heat a film of oil over medium heat.
Season the fish with salt and pepper.
Place the fish in the pan and cook on both sides for 3 minutes.

Steal This Recipe® Step by Step Instructions for the Braised Bacon:
Cook the bacon over a medium heat in the braising liquid.

Steal This Recipe® Step by Step Instructions for the Cauliflower:
Separate the cauliflower by color and blanch in boiling salted water, then shock in ice water.
When blanching the purple cauliflower add red wine vinegar to the blanching water.

Steal This Recipe® Step by Step Instructions for the *Pasta Dough:
Combine all ingredients, slowly incorporating the flour.
Knead for 10-15 min. Allow to rest for 30 min.
Roll to 1 ½ on the pasta machine, passing the dough through each number twice before moving to the next.

Steal This Recipe® Step by Step Instructions for the Garlic Puree for the *Tortelloni Stuffing:
Season the garlic with salt, pepper, olive oil, thyme and rosemary.
Roast in aluminum foil until soft. Pass through a food mill, then a chinois.

Steal This Recipe® Step by Step Instructions for the *Tortelloni Stuffing:
Reduce the cream by 2/3 until thick.
Pick the parsley leaves from the stems.
Blanch the leaves until tender in boiling salted water and then shock in an ice bath.
Squeeze out the excess moisture from the parsley and puree in a vita-prep using the mascarpone and cream to thin the mixture.
Season with garlic puree, chopped garlic, salt and white pepper.
Place the mixture with one escargot in the dough.
place in boiling water for 3 minutes, or until the pasta is cooked.
Remove from the water and plate.

Steal This Recipe® Step by Step Instructions for the *Black Butter Emulsion:
Heat the butter until the milk solids turn black.
Deglaze with champagne vinegar. (Take off the heat and add slowly so the butter does not boil over).
Add the Meat Glacé stock and bring back to a boil.
Whisk in the remaining butter and season with salt, white pepper and lemon juice.

Steal This Recipe® Step by Step Instructions for the *Meat Glacé Sauce:
Simmer the 10 lb or roasted pork bones with the 2 smoked ham hocks and the mirepoix for 6 hours.
Strain and reduce to a nape consistency (so that it will cling to the bottom of a spoon).
Finish with *Black Butter Emulsion.

Steal This Recipe® Step by Step Instructions for Plating:
See the picture for placement of the items. Place the bacon on the plate and glaze with the sauce.
Top with the seared fish and garnish with the cauliflower florets and herbs.
Place 3 of the tortelloni around the fish, sauce the plate with the Meat Glacé Black Butter Emulsion and serve.

The following nutritional analysis is based on an approximate 6 oz. serving at home.

 Nutritional information provided by www.menucalc.com