Part 3: Matthew McCallister Show Us
To Whip Up Something Cool, Smokey and Fishy

Categories: Interviews

Step Five, Plated Product.jpg
Photo by Robert Bostick
In part 3 of our interview with Matthew McCallister, executive chef at Stephan Pyles, he shows us how to create a cooling fish dish perfect for these sweltering summer days: Stephan Pyles' Lenguado Ceviche. It's a fairly straightforward to prepare, but one note: It requires fresh, smoked corn, so you'll either needed an outdoor smoker of some sort -- a grill and smoking pan, for instance -- or one of these nifty indoor smokers.

Stephan Pyles Lenguado Ceviche
2 tablespoons roasted corn kernels
2 tablespoons roasted sweet potato 1/16-inch dice
12 oz. fresh sole
1 ½ oz. fresh lime juice
½ teaspoon salt
2 oz. smoked corn vinaigrette (recipe follows)

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Photos by Robert Bostick
Step 1. Preheat oven to 400 degrees. Place corn kernels and diced sweet potatoes in preheated oven and roast for 10 minutes. Reserve for assembly.

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Step 2. Slice sole very thinly and place in bowl. Add lime juice and salt, mix well and allow to marinate for one minute.

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Step 3. Add smoked corn vinaigrette, roasted corn and sweet potatoes and mix well.

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Step 4. Divide evenly, plate and serve.

Smoked Corn Vinaigrette
4 ears sweet corn
2 cloves garlic
1 shallot
2 tablespoons white wine vinegar
½ cup corn oil
Kosher salt to taste

Preheat oven to 350 degrees and prepare smoker. Smoke corn to taste, then remove kernels from cob. Slice shallot and garlic in oven-proof pan and roast for 10 minutes. Mix with smoked corn.

Combine corn mixture and white wine vinegar into blender and slowly drizzle oil, blending until mixture is fully incorporated. Season with salt and reserve until needed.

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Location Info

Stephan Pyles

1807 Ross Ave., Dallas, TX

Category: Restaurant

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