Last month Hot From The Kettle visited Market, now located at 12 Church Street, Montclair, to experience their new Church Street digs, and their new executive chef, Tre Ghoshal.
Chef Tre joined Market in November 2010. Chef Tre, who is of East Indian descent, has been cooking since he was thirteen. “It’s all I know,” he says.
And cooking is all he needs to know; he’s a natural. Chef Tre is imaginative, passionate, artistic, and intuitive. He prepares his dishes with confidence and moves about the open air kitchen with fluidity and focus.
The owners of Market, Joshua Cedarbaum and Adi Hecht are committed to using local, organic and sustainable product. Cedarbaum and Hecht have transformed the physical space of Market to be just as wholesome and unique as their fare. The use of string lights and picket fence create an atmosphere reminiscent of a backyard on a summer evening, not to mention the olfactory enhancement courtesy of the open air kitchen.
During our visit, Chef Ghoshal prepared his ornate creation, called “Salmon Three Ways,” in which he plates three different manipulations of (yes, you guessed it) locally sourced Salmon, and tops it with a fried quail egg.
Take a look, I’m pretty sure you’ll like what you see:
And here’s the recipe:
Pan Seared Salmon
2 T blended oil
1 6 oz. filet of salmon
salt and pepper to taste
Preheat an oven to 350 degrees F.
Place a medium size saute pan over a medium flame for one minute to conduct heat. Add the oil, spread around the pan, and sear the salmon and season the filet with salt and pepper. Transfer the pan to oven for 7-8 minutes.
White Bean Saute
2 T blended oil
1 t chopped garlic
10 individual strands of sliced red onion
5 individual leaves of rosemary
1/2 cup cooked great white northern beans
1/4 cup chardonnay
1/2 cup fresh baby spinach
salt and pepper to taste
With a small saute pan place over a medium flame for one minute to conduct heat. Add the oil, and saute the garlic until lightly toasted. Add the sliced onion and rosemary and continue to saute until translucent. Deglaze saute with white wine and add the white beans, spinach, salt and pepper and continue to cook for 2-3 minutes.
1 Quail Egg
1 t unsalted butter
1 thin slice prosciutto di parma
.3 oz. salmon roe
1/2 oz mixed rainbow microgreen mix
Place a non stick saute pan over a medium flame and conduct heat for one minute. Add the butter, let it melt, and crack the quail egg in half with a french knife. Turn the flame down to low, crack the egg over the melted butter and cook sunnyside up for one minute. Place another pan over the non stick pan and turn off the flame. The quail egg will continue cooking if covered.
1/2 bunch purple Thai basil leaves
2 t fresh chopped garlic
1/4 cup grated parmesan
1 cup extra virgin olive oil
In a food processor, combine all ingredients except for the oil, and pulse until throughly incorporated. Slowly emulsify with the oil by gradually adding the oil through the opening in the food processor.
Smoked Salmon Mousse
3 oz. smoked salmon
1.5 oz. creme fraiche
1 oz blended oil
1 oz cold water
a pinch of kosher salt
In a food processor, combine the smoked salmon, creme fraiche, and salt and pulse until thoroughly incorporated. While running the processor, emusify with the oil and the water at the same time. Consistency should be thick but velvetty.
1 cup sake wine
1/2 cup mirin
1/2 cup cherry balsamic vinegar
1/2 cup soy sauce
1/2 cup granulated sugar
Combine all ingredients in a medium sauce pan and reduce over a medium flame for approx. 20 minutes, or until the reduction has reached a syrup-like consistency.
Roasted Beet Medley
1/2 cup brunoise roasted beet medley mix
10 individual blood/mandarin oranges supremed
2 T Thai Pistau
Mix ingredients together in a mixing bowl until thoroughly incorporated.
To serve, use a 3 in. ring mold and line with 1 piece of thinly sliced Prosciutto di Parma. Scoop a dollop of the mousse into the bottom of the ring mold. Place the roasted beet medley mixture into the lined ring mold as well, right on top of the mousse. Drizzle with the cheriyaki sauce and top with microgreens.
On the other side of the plate, place a small pile of the hot bean mixture on the plate. Top the bean mixture with the pan seared salmon, and top the salmon filet with the quail egg and roe.
Market has recently launched Market Home, a new and very reasonably priced option for dining in. Market Home offers local and organic, prepared meals to go, that you can select to be cooked, or if you want to cook the fully prepped meal at home, Chef Tre will accompany the order with cooking instructions. Curbside pick-up is available for Market Home orders. And remember, Market is a BYOB.
Want more from Market? Click here to watch Chef Tre prepare the very divine house-made Spinach Agnolotti stuffed with Humboldt Fog Chevre and Maitake Mushrooms, and here for more pics from Market. And while you’re visiting Hot From The Kettle, don’t forget to sign up for the PERKS e-letter, featuring exclusive recipes from Chef Tre and other talented area chefs!