There’s a new chef in town—Knox district eatery Georgie by Curtis Stone (georgiedallas.com) is now helmed by recently appointed executive chef Christian Dortch. Here, the lauded chef shares a flavorful fish recipe from the resto that’s perfect for fall.
Christian Dortch at work in the kitchen.
“WHEN DEVELOPING A NEW MENU ITEM, SUCH AS THE PINK SNAPPER I’VE SELECTED FOR THIS FALL’S LATEST MENU INCARNATION, I TAKE INTO ACCOUNT NOT ONLY THE WAY THE DISH TASTES BUT THE FEELING YOU HAVE WHILE EATING THE DISH. I STRIVE TO CREATE AN UNFORGETTABLE EXPERIENCE THROUGH EACH INDIVIDUAL BITE.”–EXECUTIVE CHEF CHRISTIAN DORTCH
Soak 1 piece of kombu in water for 1 hour. Place on low to medium heat. Bring the stock up to a slow simmer and cut off the heat. Remove the kombu and add the dried bonito flakes. Let stand for 5 minutes and then ladle through cheesecloth or kitchen cloth to strain.
Executive chef Dortch with mentor chef Curtis Stone
In a mixing bowl, combine segments of grapefruit, lemon and lime. Add the residual juice from the segments as well. Add olive oil, Espelette pepper, golden raisins, white shoyu, salt to taste and dehydrated Champagne grapes. Whisk for 30 seconds.
Take the whole fish and remove the innards. Rinse cavity and dry fish. Filet the pink snapper into two filets and pin bone each side. Remove the rib bones, ensuring not to take the meat off the belly. Take the skin off each filet. Separate the top loin filet from the belly in one motion. You will be left with 2 top loin filets and 2 bellies.
To cook the fish, set up a steamer with the kombu dashi liquid underneath. Place on medium heat and keep covered. Season each fish with kosher salt on both sides. Evenly place the julienned red onions on top of the fish filets and place in the steamer. Cook for 5 to 7 minutes until just tender and flaky.
Preheat canola oil in a small-size pot to 350 degrees. Fry quartered Brussels sprouts until light golden brown. Remove and season with salt.
Place vierge and Brussels sprouts evenly between 3 plates. Place fish on top.