Beverly Kim's Grilled Sword Fish recipe

March 27, 2012 11:21:00 AM PDT
Chef Beverly Kim is back at work as Chef de Cuisine at Aria Restaurant at Fairmont Chicago.

Marinate 6 oz. Sturgeon with olive oil, chopped parsley, chopped cilantro, and chopped chives, garlic slices

  • Miso Mustard Glaze:
  • 2 cups of miso
  • 1 cup grainy mustard
  • 1/2 cup honey
  • Juice of 4 lemons
  • 2 cup dashi (4 qts water: 1 kombu: 2 cups bonito flakes)

Bring to a simmer, then reduce. Thicken slightly with cornstarch slurry.

Sunchoke Puree:

Peeled Sunchokes, sliced

Cooked in milk to cover with a sachet of schezwan, pink, and black peppercorns, garlic clove, and bay leaf). Puree and add lemon juice and salt to taste.

Bacon-Swiss Chard:

Make lardons of nueske bacon. Render slowly ahead of service, saving bacon fat.

Saute Chard stems first in bacon fat. Then, add shallots and garlic. Add leaves and deglaze with Chinese black vinegar.

Caramelize the fingerling potatoes.

Dinner: Finish with butter and miso mustard glaze.

Lunch: Finish with shallots, garlic, and chives.

Mushroom Bacon:

Cremini Mushrooms Smoked Raw over stove top with apple wood chips. Then, sliced thin and fried crispy.