From Page 6

Chef Jean George Vongerichten

Asparagus with Morels

Paired with Robert Mondavi Stags Leap District Sauvignon Blanc 1997

Hollandais Sauce

2	egg yolks
1	tsp.lemon juice
	salt
2	tbs. water
2	tbs butter, softened

Place the yolks in a bowl atop a pot of simmering water. Add a pinch of salt; place over hot water or extremely low heat, whisking constantly, until light, foamy, and slightly thickened. Remove from the heat and stir in the butter. Return to the heat and continue to whisk until the mixture is thick and bright yellow. Add the lemon juice, season with salt.

Morels

1	tbs.butter
1	diced shallo
4	tsp. Heavy cream
2	tsp Vin Jaune
8	oz morels

Sweat shallots in butter, add morels and cook them through. Add heavy cream, boil all together, add Vin Jaune, salt, pepper and finish with 4 tbs. hollandaise sauce. Serve it on the side.

Asparagus

Trim pencil asparagus then juice half of them. Slice the other pound then cook and shock it in ice water. Puree in a blender. Heat the asparagus puree with asparagus juice and 1 spoon of butter while you are cooking the jumbo asparagus in water (doneness to taste). Trim asparagus to fit plate. Serve morel sauce over asparagus.

Sea Scallop - Caramelized Cauliflower-Caper Raisin Emulsion

Paired with Robert Mondavi Stags Leap District Sauvignon Blanc 1997

Combine the capers, raisins, 4 tbs. butter and water in a small saucepan and simmer gently until the raisins are plump, about 10 minutes. Let the mixture cool for a couple of minutes, then emulsify it in a blender. Return it to the saucepan.

Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into _ - inch thick slices; you will need a total of 24 slices. Place 1 tbs. each of butter and oil in a large skillet and saute the cauliflower over medium . high heat. Season it with salt and pepper as it cooks. Add water if needed to facilitate cooking. Cauliflower should be brown and crisp.

Place 1 tbs. each of butter and oil in another large skillet and turn the heat to medium-high. When the butter foams, add the scallops from the pan and as they finish, season them with salt and pepper, and keep them warm in the oven. Reheat the sauce, then add the nutmeg, vinegar, pepper and salt if needed. Taste and adjust the seasoning.Sprinkle cauliflower with parsley. Spoon a little of the sauce onto each of 4 plates. Place 6 scallop pieces, browned side up, on each plate, and top each with a piece of cauliflower. Finish with a tiny grating of nutmeg.

Black Sea Bass Crusted with Spices, Sweet and Sour Broth

Paired with Robert Mondavi Carneros District Chardonnay 1997

Broth (4 portions)

8	oz. Sliced white mushroom
1	tbs. Banyuls vinegar
1	tbs. honey
1	tbs. lemon juice
1	tbs. soy
3/4	cup + 2 tbs.water
4	oz. Salted butter

Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice and vinegar. Add water and simmer slowly for 30 minutes. Strain pressing out all juice. Make brown butter with salted butter, stop cooking in ice water. Whisk into mushroom broth.

Spices

Heat casserole with oil and add lamb. Saute until well colored. Add vegetables and cook until browned. Add water to cover and simmer for 20 minutes. Strain and reduce to _ cup.

Cucumber Relish

1	English cucumber
	Salt and freshly ground black pepper
12	mint leaves

Peel the cucumber(s), cut in half, and scoop out the seeds with a spoon. Cut into _ - 1 inch sections. Sprinkle with salt and toss with the mint. Transfer to the bowl of a food processor and blend, stopping the machine to stir down the mixture once or twice, until finely minced but not pureed.

Place in a strainer but don't press to remove all the liquid; it should remain moist.To Serve4 ounce lamb saddle with little fat on top_ c. cucumber peeled, seeded sliced and blanched_ c. haricot vert blanchedLamb jusSeason lamb with salt, pepper and spices. Heat oil in a saute pan and color lamb on all side then finish in oven. Toss cucumber and haricut vert with a little butter and water to reheat. Season with salt and pepper. Cut lamb in half and plate. Add haricot/cucumber mix to plate. Serve with a quenelle of the cucumber mint relish. Finish plate with lamb jus.