Pernod Classic has partnered with renowned Chef Giuseppe Tentori of GT FISH & Oyster/GT Prime, to create three traditional French recipes, with a modern twist, that celebrates the rich heritage of Pernod Classic. Chef Giuseppe Tentori brought his award-winning cooking techniques to the masses, redefining the American seafood restaurant concept. The Food and Wine “Best New Chef” 2008 and James Beard Foundation “Best Chef: Great Lakes” nominee has received critical praise for GT Fish & Oyster, including three-stars from the Chicago Tribune and Chicago Sun-Times, four-stars from Time Out Chicago, and CS Magazine’s “Chef of the Year” award in 2011.
Green Garlic “Deviled Egg”
© 2017 Galdones Photography- 10 egg shells, tops removed
- 250g Green Garlic Custard
- 15g Chives, Chopped
- About 30g trout roe to garnish
For the Egg Shells:
Use an egg topper to remove the top portion of the egg, pour out and reserve the contents of the egg. If you do not have an egg topper an x-acto knife or sharp paring knife work as well. Submerge the egg shells in cold water for at least 10 minutes – this will help separate the thin membrane inside the egg from the shell. Gently pull out the membrane from the shell and discard. Dry the shells by placing them upside down on a clean kitchen towel.
For the Green Garlic Custard:
- 80g Green Garlic, cut into ¼” rounds
- 35g Butter
- 35 mL Pernod Classic
- 180 mL Cream
- 2 ea Eggs
In a small sauce pan, heat the butter over medium heat until it starts to bubble. Add the green garlic, and sweat until the garlic begins to soften and become translucent. Add the Pernod and reduce until the pan is almost dry. Add the cream and cook on medium high heat until the cream is reduced by 1/3. Transfer the garlic and cream to a blender, and puree on high speed until smooth. Season with salt and cool immediately. When green garlic cream is fully cooled, puree the eggs into the cream.
Assembly:
- Fill a 3qt or larger pot half way with water. Using a candy thermometer to monitor the temperature, bring the water to 80 degrees Celsius.
- Fill each egg shell with approximately 25g of the Green Garlic Custard or until the egg shell is filled by about a third. Place eggs in the 80-degree Celsius water bath – they should float upright. Continue to monitor the temperature of the water, as it needs to maintain 80 degrees. Eggs should take about an hour to cook fully. To test their doneness gently shake the egg. If the custard does not seem set and still appears to be liquid add another 5 minutes to the time until the custard has fully cooked through. When eggs are done, place them in the refrigerator to cool fully – this will take up to an hour.
- Once eggs have fully cooled, pipe salmon mousse into each shell to fill it completely. Garnish the top with a few pieces of trout roe and some chopped chives.
Pernod Cured Hamachi
© 2017 Galdones Photography- 240g Pernod Cured Hamachi filet
- 120g English peas, Blanched and double shucked
- 150mL Cantaloupe Juice
- 60mL Basil Oil
- 2 ea Green Almonds, Candied
For the Hamachi:
- 100g Kosher Salt
- 100g Sugar
- 150mL Pernod Classic
- 240g Hamachi Filet
Combine the sugar, salt, and Pernod together in a bowl. The salt and sugar will not fully dissolve and the whole mixture will be a wet sand consistency. Place about a third of the mixture into a small plastic container and place the Hamachi on top. Take the rest and completely submerge the Hamachi for 45 minutes. When 45 minutes has elapsed, rinse the Hamachi and pat completely dry with a clean kitchen towel.
For the Cantaloupe Juice:
- 1 ea Cantaloupe
- Salt
Peel and seed the cantaloupe. For 150mL juice you will need about a third of a medium sized cantaloupe. Juice the cantaloupe in a juicer and discard the pulp. Season with a bit of salt to taste.
For the Basil Oil:
- 200g Picked Basil Leaves
- 100g Parsley
- 600mL Vegetable Oil
Sautee the picked basil leaves over high heat until they are just wilted. Spread the cooked basil leaves evenly on a tray and cool in the refrigerator. When basil leaves are cool add them to a blender with the vegetable oil and parsley. Puree on high until well combined and pass through a coffee filter.
For the Green Almonds:
- 5 Green almonds
- 50mL Simple Syrup
Cut the green almonds into 1/16” slivers. Place them in a small vacuum bag with the simple syrup and vacuum seal on the highest setting.
Assembly:
Cut the Hamachi against the grain into 1/8” slices – a 240g piece should yield about 16 slices of Hamachi. Place four slices on a plate and cover the Hamachi with about 40mL of the cantaloupe juice. Drizzle some basil oil over the top. Add the shucked peas to the top of the Hamachi, and place one slice each of the green almond on each piece. Serve.
Bouillabaisse
© 2017 Galdones Photography- 500 mL Bouillabaisse Broth
- 60 mL Pernod Classic
- 40g Butter
- 5g Garlic, Minced
- 5g Shallot, Minced
- 6 ea Medium (26/30) Shrimp
- 10 ea Mussels
- 10 ea Manila or Littleneck Clams
- 2 ea Large (U/10) Scallops, halved
- 4 oz White fleshed fish (Branzino, Halibut, Cod, etc.)
- 10 ea Cherry Tomatoes
- 1 ea Saffron Fennel
- 10 ea Marble Potatoes, Roasted
For the Bouillabaisse Broth:
Step 1.
- 15 ea Lobster Bodies
- 125g Celery, cut to medium dice
- 125g Carrot, cut to medium dice
- 250g Onion, cut to medium dice
- 60g Tomato Paste
- 250 mL Dry White Wine
- 6L Water
Wash out the inside of the lobster bodies until they are free of all viscera. Place the lobster bodies on a sheet pan and roast in a 350-degree oven until they are fragrant, about 20 minutes. Take care to not cook the lobster too long as they will develop a bitter flavor.
In a small stock pot, sweat the carrot, onion, and celery until they become fragrant. Add the tomato paste and cook until it begins to darken, about 3 minutes. Add the white wine and reduce until the pan is nearly dry. Place the water, lobster bodies, and thyme into the pot and bring to a simmer. Simmer for about an hour and strain the lobster stock, cool. Lobster stock can be stored in a refrigerator for up to 5 days, or frozen indefinitely.
Step 2.
- 6 L Lobster Stock
- 125g Celery, cut to medium dice
- 125g Carrot, cut to medium dice
- 250g Onion, cut to medium dice
- 4g Fresh Thyme
- 1 ea Orange
- 100 mL Dry White Wine
In a small stock pot, sweat the carrot, onion, and celery until they become fragrant. Add the saffron to the vegetables and continue cooking, stirring continuously, until the saffron becomes fragrant and the vegetable mixture begins to turn yellow. Add the white wine and reduce until the pan is nearly dry. Remove the peel of the orange with a vegetable peeler and add it to the pot. Then, add the lobster stock and thyme to the pot and bring to a simmer. Slowly simmer the stock until it is reduced by 2/3, this will take a few hours. When stock has reduced, strain through a fine mesh sieve and cool in an ice bath. This recipe will yield about 2 L of Bouillabaisse Broth and can be stored in a refrigerator for up to 5 days, or can be frozen indefinitely.
Saffron Fennel
- 1 ea Fennel Bulb, Halved
- 30g Butter
- 1g Saffron
- 1g Thyme
- 1 ea Orange
- 30mL Pernod
In a medium sauce pan heat the butter until it becomes frothy. Add the saffron thread and toast until it becomes fragrant. Add the Pernod and reduce until the pan is nearly dry. Add the fennel and thyme and fill the pan with water until the fennel is submerged. Simmer over medium heat until the fennel is fork tender. Cool immediately. When cool, cut into medium dice.
Assembly
Heat a medium sauce pan over medium heat. Add the butter and heat until it becomes frothy. Add the shallots and garlic, sweat until they become translucent. Add the Pernod and reduce until the pan is nearly dry. Add all the shellfish, tomatoes, fennel, potatoes, and 500mL of the bouillabaisse broth, bring to a boil, and cover until the clams and mussels open. Serve family style in a large bowl. Will serve approximately 4 people.