Uchiko makes koviche for Tasty Thursday

AUSTIN (KXAN) - Uchiko joins KXAN Austin News for Tasty Thursday, with Executive Chef Paul Qui making a fresh meal.

Ingredients 

• 70 g. scallop
• Apple curry gastrique
• Tomatillo
• Olive oil
• Black lime salt
• Cilantro
• Lime juice
• Corn flake tuile

Curry Apple Gastrique

• 460 g. apple juice
• 460 g. white vinegar
• 10 g. red curry
• 225 g. of sugar

Combine all ingredients and reduce over medium heat until syrup like consistency.

 

Back Olive Powder

• 200 g. sugar
• 50 g. dehydrated black olive
• 80 g. high quality olive oil
• 300 g. malto dextrin plus

 

1. Place sugar into small sauce pan and moisten the sugar with water, heat the sugar until it caramelizes and remove from heat.
2. Immediately pour the caramelized sugar onto a silpat and reserve until completely cooled.
3. In a food processor grind the dehydrated olive and the cooled caramelized sugar until a fine crumb, reserve.
4. Place the olive oil into a large bowl, slowly whisk together in the malto dextrin until you have reached a powder consistency, add the dehydrated ground candied olives and reserve in an airtight container.

 

Black Lime Salt

• 50 g. dehydrated lime pulp
• 5 g. maldon salt

Combine the ingredients and store in an air tight container.

Corn Flake Tuile

• 900g Milk
• 150g cornflakes
• 50g butter
• 50g sugar

 

1. Heat milk, butter and sugar to a simmer.
2. At the same time puree the cornflakes.
3. Once the milk mixture is hot and the butter and sugar is combined, puree it with the cornflakes until smooth.
4. While the mix is hot, pour on to a sheet tray and bake at 350 until light golden brown.

 

Assembly 

1. Streak a rectangular plate with the apple curry gastrique.
2. Slice the tomatillo into ¼ inch slices and slice in half crossways.
3. Place 6 pieces across a rectangular plate, spaced evenly across.
4. Slice 2 scallops into 3 pieces each, 6 total pieces, cutting across the grain.
5. Place the sliced scallops on top of the tomatillos.
6. Season the scallops with the black lime salt, a splash of olive oil and lime juice.
7. Place about 2 inch corn tuiles across the each scallop.
8. Finish with black olive powder and cilantro.