Cooking Class | Yabu Pushelberg

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Cooking Class | Yabu Pushelberg

In the kitchen of their Amagansett, N.Y., home, designers George Yabu and Glenn Pushelberg prepare one of their favorite dishes, a summer halibut with fennel, olive and lemon chutney.

Hello, I’m George Yabu. And I’m Glenn Pushelberg. And we’re here at our summer home in Amagansett, right on the beach. And we’re here to show you one of our favorite dishes, summer halibut. What we wanted to create here is a very, very social space. Social kitchen. I want to be connected while I’m cooking in there. Make sure all the tools are handy. Halibut is a lovely, flaky dish. Each ingredient has its own character. Halibut fillets. 3 leeks, white and pale green parts only. 2 bulbs fennel. Half a cup unsalted butter. 3 tablespoons of virgin olive oil. The juice of 2 preserved lemons. Garlic. Basil. Salt. pepper. Marinating is very important because the density of halibut. It’s a cold water fish. It’s not as loose and light. We’re going to cook this relatively slowly and lowly for about 10 minutes until the leeks and the fennel get translucent. At the end of it, we’ll put some shallots in, because we don’t want them overcooked. We’re going to pop all of this in the oven. George has masterfully chopped up all of the ingredients for the chutney, and I shall assemble the chutney. 3/4 cup chopped fennel bulb. 8 large green olives. 4 preserved lemons. 3 tablespoons finely chopped flat leaf parsley. 6 tablespoons extra virgin olive oil. Juice of 2 lemons. Season to taste. And a shred of pepper. There we go, just to stir it up. When you’re getting ready to grill the fish, it’s important to get the pan hot first. Then add the oil to the pan when the pan is hot. And then put the fish in, then you’ll get this – Don’t let it smoke. Don’t let it smoke. George, let’s do this, all right? You’re down! Summer picnic! We’re gonna plate it here. It’s this balance between the kind of velvety leeks underneath, with the hot halibut. And then this cool zest of the lemon, lemon preserved chutney, which really feels like summer. Let’s eat, George.

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