A winning dish from Top Chef Canada contestant chef Jonathan Korecki.
ingredients
Grilled Tomatoes
Raft
Tomato Consommé
Poached Eggs
Lemon Oil
Assembly
directions
Heat grill to medium heat. Drizzle tomatoes with olive oil and season with salt, pepper. Grill tomatoes until marked on both sides, approximately 1 minute per side.
Remove tomatoes from grill, process through meat grinder. Strain tomato liquid (charred tomato water) and reserve. Place ground charred tomato pulp in a bowl.
Grind fennel and chicken breast through meat grinder. Place in bowl with ground charred tomato pulp. Strain and reserve liquid, set mixture aside until making Tomato Consomme.
Place chicken stock in a medium pot over medium heat and bring to a boil.
Whisk in Raft, reduce chicken stock to a simmer and cook for 1 hour.
Using a ladle, make a hole in centre of Raft.
Ladle Consomme through a fine sieve into a separate pot.
Add reserved charred tomato water, season with salt and bring to a simmer.
Keep hot until assembly.
Heat water in a medium pot over medium-low heat. Bring to a simmer.
Add eggs, poach until whites set and yolks are runny. Approximately 2 minutes.
Gently remove, shock in ice bath.
Set aside to reheat until assembly.
Place lemon zest and olive oil in a small pot over medium low heat.
Simmer to infuse oil for approximately 30 minutes. Set aside to cool before assembly.
Place ½ teaspoon of roasted garlic in the bottom of a soup bowl.
Add 1 teaspoon of Lemon Oil to bowl.
Add 1 tablepoon of spinach in centre of bowl.
Lay reheated Poached Egg on top of spinach.
Garnish with Parmesan and 1 teaspoon of basil.
Pour Tomato Consommé in bowl and serve.