Last night's Top Chef finale was a real nail-biter—even judge Tom Colicchio said the competition was one of the closest in years.
There's a reason why: Nina Compton and Nicholas Elgi served up some incredible dishes, from his Tuna and Escolar Tartar to her Roasted Goat Sugo. See pictures of all their dishes and check out all the deets on how to make them dishes at home.
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Bon Appetit!
Nicholas Elmi's Dishes
1st Course: Hamachi and Tuna With Green Apple Wasabi, Celery, and Maui-Meyer Lemon
Ingredients:
2 oz. of sushi (sliced thin)
2 oz. Hamachi (sliced thin)
10 ea. Green apple
1 cucumber
2 ea. Lemons
a pinch of basil blossoms
1 stash of celery and leaves
2 tsp. agar agar
Method:
Juice the green apples and cucumbers together
Pass through a chinois; squeeze the juice of the lemons into the mixture
Puree ½ of the mixture together with 1 tsp. agar agar and bring to a simmer for (3) minutes
Combine with rest of juice and chili
Break gently with a whisk and pass through cheese cloth
Divide clear juice into three; combine 1/3 with the rest of agar agar
Bring to a simmer for (3) minutes and cool then puree
Reserve cold in a squeeze bottle
Add 1/3 of the juice to a small pot and approximately 4 sheets of gelatin and melt
Shave the celery and put in ice water until it curls
Season the sushi with salt, zest and olive oil
Garnish with celery curls and herbs
2nd Course: Sweet Shrimp Bisque, Scallop, and Daikon Noodles with Thai Basil
Ingredients:
5 oz. scallop
5 oz. shrimp
2 tsp. salt
3 cups of cream
2 limes (zested)
Method:
Puree all ingredients pass through a fine mesh sieve
Place 3 oz. in a vacuum bag and seal
Poach at 135 degrees for (15) minutes
Chill and remove from bags and cut into desired length
Charred Tangerine Vinaigrette Ingredients:
1 leek
½ cup of champagne vinegar
3 tangerines
1 cup of extra virgin olive oil
Method:
Burn the leek on a grill
Puree with champagne vinegar and juice for tangerine
Emulsify oil
Shrimp Jus Ingredients:
5 oz. sweet shrimp
½ btl of sake
½ fennel
2 shallots
2 tbl. Coconut oil
2 btl. Extra virgin olive oil
1 qt. chicken stock
¼ cup of cream
Shrimp Jus Method:
Sauté shrimp in extra virgin olive oil until pink
Add fennel and shallot then caramelize
Deglaze with sake and reduce by half
Add stock and simmer for (45) minutes and strain then emulsify
Add sea urchin, coconut oil and cream
3rd Course: Kombu Cured Duck Breast With Kabocha Squash, Hijiki, and Ginger
Ingredients:
1 sheet of kombu
½ onion
½ ginger
1 duck breast
Method:
Puree the onion and ginger together
Hydrate the kumbo in water
Puree with the onion and spread the mixture on the duck
Poach at 127 degrees for (50) minutes
Hijiki Puree Ingredients:
1 kabocha squash
1 clove
1 sprig of thyme
6 oz. hijiki
Method:
Combine in a pressure cooker and barely cover with water
Pressure cook on high for (20) minutes and then puree
Hydrate the hijiki for (20) minutes and fold into puree
Nina Compton's Dishes
1st Course: Tuna and Escolar Tartar With Tomato Water and Jalapeno
Ingredients:
½ oz. tuna diced
½ oz. escolar diced
1 tbsp. tomato concentrate
A pinch of basil blossoms
1 tbsp. pancetta
Tomato Mixture:
2 tomatoes pureed and water steamed
½ jalapeno chopped
½ bunch of basil
Method:
Mix all ingredients until thoroughly combined
Then scoop with frozen ice very tenderly
2nd Course: Roasted Goat Sugo With Orecchiette, Cherry Tomato Confit, and Goat Cheese
Pastas Ingredients:
1 bag of noodles
5 egg yolks
Olive oil
Pasta Method:
Mix all ingredients together then rest for (20) minutes
Then boil the pasta till noodles become soft
Goat Ingredients:
2 lbs. of goat
10 onions
1 bu. rosemary
Goat Method:
Tear the goat off bone and mix with rosemary and onion
When meat is tender shred the meet and a julienned onion with rosemary
Cooked slowly
3rd Course: Swordfish with Squash Puree, Braised kale, and Smoked Onion Jus
Swordfish Ingredients:
2 lbs of swordfish
1 Tbsp. black pepper
1 Tbsp. cloves
1 Tbsp. sugar
¼ Tsp. salt
Swordfish Method:
Mix all ingredients together
Then lightly brush on fish on each side
Puree Ingredients:
2 shallots (julienned)
1 bu. thyme
Stock as needed
5 oz. olive oil
Puree Method:
Caramelize all of the shallots
Mix in stock and add thyme then
Then add olive oil until thick
Strain through chinois and reserve
Smoked Onion Jus Ingredients:
8 onions cut in half
2 gallons brown chicken stock
1 tuna eye
Rosemary
Garlic
Smoked Onion Jus Method:
Smoke the onion and then add stock
Reduce when thick and add in tuna eye
Add thyme, herbs let sit for (10) minutes
Braised Kale Ingredients:
2 bu, julienned kale
½ cup diced pancetta
1 cup of chicken stock
Braised Kale Method:
Braise kale until tender
Then serve with other dishes
4th Course: Chocolate Zeppole with Macadamia Nuts and Passion Fruit Anglaise
Ingredients:
2 oz. cocoa
6 eggs
2 tbsp. nutella
2 tbsp. baking powder
6 oz. sugar
8 oz. flour
Method:
Mix all the ingredients in a bowl and then make balls
Bake until dish is ripe in the middle
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