Chef Mikel Anthony demonstrates how to do 4 techniques using the Tasty One Top induction cooktop by Cuisinart. Since it has a probe and precise temperature control, he shows how to poach fish in oil, how to sous vide fish scraps to make a fish wonton, how to fry the skin to make skin chips, and how to use it to quickly sear vegetables. He used a local flounder from our local fish market Catalina Offshore Products because we always like to support our local fish market and local fisherman. This fish was sustainably harvested and Chef Mikel shows how to fillet the flounder.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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My name's Mikael Anthony.
We're in my test kitchen,
and we're going to work with the one-top induction today.
I'm gonna try four different techniques
to really test this thing out.
We worked with a flounder, so first I flayed it,
and I want that perfect portion
because I'm going to oil poach it.
To make the skin chips, I removed the skin,
then I scraped the excess flesh off of them,
dehydrated them at 135 degrees Fahrenheit for eight hours,
then fried them in the oil at 392 degrees
until it puffed up.
To minimize waste, I scraped the carcass
and gathered all the trims
because I want to make fish wonton chips.
I blended that with tapioca starch
and then placed it in a vacuum-sealed bag
and rolled it with a dial pin so it was nice and thin,
then vacuum-sealed it, and then poached it,
sous-vided at 180 degrees Fahrenheit for about 10 minutes.
Then I dehydrated it at 135 degrees for eight hours.
Then I fried it in the oil at 392 degrees Fahrenheit,
so you get this real crispy, puffy, airy wonton chip.
I poached the fish at 117 degrees Fahrenheit
with bay leaf and pink peppercorn.
I simply sauteed the carrots
to get a little browning and caramelization.
I left the stems on because they're baby carrots.
The greens haven't become bitter yet.
I wanted to play off contrast and color,
so I dusted a little dill powder on one half of the plate
and then dusted the opposing end of the fish.
Truth be told, after I plated the fish and the dill powder,
we didn't want to do anything else
because it looked so dope to have the negative space.
But we did all this work,
so we decided to finish off the plate.
I wanted each ingredient to shine on this dish,
so I composed them to where they flow with each other,
yet they stand alone.
This is four techniques
done on the one-top induction burner.
If you have any questions, comment down below.
Give it a thumbs up.
My name's Mikhail Anthony.
Be sure to check out my channel.
