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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Summer Roll with Black Vermicelli
Source: Spike Mendelsohn, Manuel Trevino, Top Chef Season 4
rate this recipe:
Summer Roll with Black Vermicelli, Green Apple, Chilean Sea Bass & Swiss Chard
Prep Time: two hours and 30 minutes
Serves: 4
Directions:
Spike's recipe:
Chilean Sea Bass:
Rub Chilean sea bass with chili paste and roast at 350 degrees for 10 minutes.
Vermicelli:
Rehydrate vermicelli rice in boiling water for 7 to 10 minutes. Rinse under cold water
and let sit out until assembly with rice paper.
Apples & Avocado:
Slice apples and avocados into half moons. Set aside until assembly.
Herbs & Lettuce:
Pick cilantro and mint. Slice lettuce and chiffonade.
Apple Clam:
In bowl, mix all ingredients except for herbs and bean sprouts. Set aside.
Assembly of Rolls:
Rehydrate rice paper in warm water. Lay paper on table. Add noodle, lettuce, apples, avocado and fish. Roll over one time then stuff with herbs and bean sprouts. Finish roll.
Manuel's recipe:
Chili Paste for Fish:
Rehydrate all chilies in boiling water. Blend in a blender with canola oil and season with salt to make a paste. Strain. Rub fish with paste and let sit for 15 minutes to 1 hour before cooking.
Swiss Chard Duo:
Wash chard, separate stems from leaves. Peel outer stringy part of stems. Cut stems in 2-inch pieces and reserve.
Set pot of water to boil. Season with salt, blanch stems for 25-45 seconds or until lightly blanched. Shock in ice water and reserve. Blanch leaf of chard in same water for about 1 minute or until tender. Shock in ice water and drain.
In pan, combine vinegar, ginger, sugar 1 chili (sliced), water and salt. Bring to a boil allowing salt and sugar to dissolve. Remove from heat, transfer to bowl and allow to cool. Add stems to pickle and let sit for 25 minutes.
Swiss Chard Salad:
Blanch leaves from chard in boiling salted water for 1-2 minutes. Shock and drain well by squeezing in a dry towel. Chop chard finely with scallion and ginger. Season with three tablespoons pickling liquid and salt. Quenelle and top slices of pickled stem.
Ingredients:
Spike's recipe:
Chilean Sea Bass:
1 lb Chilean sea bass (cut fingers)
Chili paste (See Manuel's recipe below)
Vermicelli:
1 pack vermicelli rice
1 package rice paper
Apples & Avocado:
2 apples
1 avocado
Herbs & Lettuce:
1 oz fresh cilantro
1 oz fresh mint
1/2 head lettuce
Apple Clam:
1 cup fish sauce
2 cups apple soda
1/2 cup apple cider
2 cloves garlic, crushed
1 cup lime juice
10 chilies, chopped
Herbs to taste
Small pack bean sprouts
Manuel's recipe:
Chili Paste for Fish:
2 ancho chilies
2 guajillo chilies
1 chili pasilla Oaxaca (or chipotle)
Drizzle of canola oil
Salt to taste
Swiss Chard Duo:
2 bunches swiss chard, stems, leaves separated
1 cup cider vinegar
1 knob ginger, sliced
2T sugar
2 chilies, green or red (spicy)
1 cup water
2T salt
Swiss Chard Salad:
1/2 lb chard
1 scallion
1t ginger
TOP CHEF
Season 4 - Chicago
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Comments
Luis Zepeda wrote:
Hello dear professionals: In my humble oppinion Manuel should not have been eliminated from the Top Chef competition because this dish accually represents Vietnamise cuisine no more no less. It's the simplicity of it, what makes it great, keeping asian philosophi in mind not in the glamorous western way of thinking. Therefore It would be fantastic if Manuel was given another opportunity. Thank you.
posted on April 10, 2008 at 6:25 PM