Introducing Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming independent musicians. Regarding the volume: turn it up.
For this week's edition of Sound Bites, the Eater Video squad headed to the Upper West Side to catch chef John Fraser making a relatively new dish he's working on for his Dovetail menu, sepia. Watch him above, see his explanation of the dish below. Musical thanks this time around to Levek.
I was at a holiday party last December and met a guy who told me about a shipment of sepia he was getting in from the Canary Islands. I had to duck out early to go back to the restaurant—just as the hash cookies were being served—but I knew we had to get that on the menu at Dovetail.· Levek [MySpace]
The challenge and beauty of sepia is working its toughness. What I decided to do was a slow sous vide at 72 C, in a package that includes garlic, thyme, lemon zest, olive oil, and salt. This breaks it down nicely, not too much, and is followed by a quick pass a la plancha.
The rest of the dish is just a matter of texture plays: the fat element of the two aiolis (squid ink and classic), the crunchy pine nuts, the juicy, acidic tangerines, and the different preparations of Satur Farms watermelon radish.
· Previous Editions of Sound Bites [~ENY~]