Trissalicious

July’s Daring Cooks challenge was hosted by Sketchy and was called Skate, traditional flavors…

Skate, Traditional Flavours Powdered – with changes

• 4 skate wings
• * Beurre monte
• * 300g fresh green beans
• sea salt/kosher salt
• 454g butter – 4 sticks
• 300g lemons
• 5g citric acid/vitamin c tablet
• 150g cilantro
• 150g parsley
• 100g dried banana chips
• 300g powdered milk
• 100g cup minced red onion
• 200g capers (brined, not oil)

* For green beans, slice each beans into very thin rounds (2 mm)
* Beurre Monte – 454g butter cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 90C. The emulsion will not break – this is your poaching liquid.

Powders – prepare ahead of time
caper / onion
lemon powder
cilantro/parsley powder
‘brown butter’ powder

Powders
once dried, all powders should be pulsed in a coffee grinder/spice mill/morter and pestle then passed through a chinois or fine mesh strainer.

Citrus powder
300g lemons
1000g simple syrup (boil equal parts water and sugar until dissolved)
5g citric acid/vitamin c tablet

Zest 300g of lemons (10.6 oz), remove the pith from the zest and poach in the simple syrup three times. dry with paper towels and move to the oven. 70C for 2 hours. pulse the zest in a coffee grinder, and mix with citric acid/vitamin C powder.

Cilantro/parsley powder
150g cilantro
150g parsley

Blanch the parsley in boiling saltwater for 1 second, submerge the leaves in ice water for 3 minutes. Dry on paper towels and place in oven. 70C for 2 hours. Grind.

onion powder
100g cup minced red onions

Place in oven for 2 hours at 70C. Grind.

Caper powder
200g capers (get the ones packed in brine/vinegar)

Run the capers under cold water for two minutes to remove some of the brine.
Dry on paper towels and place in oven for 2 hours at 70C.

Brown Butter powder

100g Dried banana chips (unsweetened if possible – many are coated in honey – the freeze dried ones would be brilliant)
300g powdered milk

Grind the banana chips in a coffee grinder and mix with the toasted milk powder. Heat the powdered milk with the ground dried banana in a pan. Be cautious and make sure it does not burn.