Broiled porgy with confit leek sofrito
For this new fish dish at Cool World in the Brooklyn, N.Y., neighborhood of Williamsburg, executive chef Quang “Chef Q” Nguyen lets porgy fillets age for a day in the walk-in to dry out the skin for a crispier result.
Meanwhile he confits Spanish onion, shallots, leeks, and garlic in a neutral oil with some olive oil added, and then finishes that with some white wine vinegar, grated ginger, and chives.
He braises daikon in dashi until it’s tender, slices it and plates it next to an herb-heavy salad, the exact contents of which will change based on what Nguyen is growing at home, but currently that’s basil, parsley, and cilantro, although he wants to add shiso, Thai basil, and mint.
The fish is grilled to order, plated with the sofrito, daikon, and salad, and finished with a brush of charcoal oil that he makes by submerging red-hot charcoal into a vat of neutral-flavored oil.
“The acid from our sofrito with the umami and earthiness of the radish was how the dish was conceived,” Nguyen said. “In my head they sounded like a good combination, with porgy being the vessel that brought them together. Tie it all up with a little charcoal oil to transport you to the grill.”
Price: $24