Milk
Poached Wild Turbot wiith "Foie Gras" and
Sweet Onion "Cracklings" and Foie Gras Emulsion
By Chef Thomas Keller,
The French Laundry, Yountville, CA
Wine
Pairing:
Arrowood Chardonnay 2000
Milk
Poached Turbot Ingredients:
2 Turbot (portioned on the bone)
1/2 gal. Milk
Method:
Liberally season both sides of the turbot. In a heavy
bottom pot with a tight fitting lid and large enough to
hold both the milk and the turbot, bring milk to a boil.
Add the turbot and cover. Place the turbot in a 200 F
oven for 40 minutes.
Fole
Gras Emulsion Ingredients:
2 oz. Noilly Prat Dry Vermouth
2 oz. Veal Stock
1 oz. Veal Demi-Glace
1/2 oz. Butter
1/2 oz. Foie Gras Butter
Method
for Foie Gras Butter:
For Foie Gras Butter, place cleaned foie gras in a blender
with equal amounts of unsalted butter and puree until
incorporated. Press the butter mixture through a tamis,
and keep cold until ready to use.
For
the Emulsion Sauce:
Reduce the vermouth until the pan is almost dry. Add a
little veal stock and reduce to a glaze. Add the veal
demi-glace and then whisk in the butter and foie gras
butter off of the fire. Season to taste, and strain through
a fine sieve. You can keep warm for use, or chill and
refrigerate to use at another time.
Sweet
Onion “Cracklings" Ingredients:
1 lg. Red Onion
1 lg. Yellow Spanish Onion
3 cups Unbleached Flour
1 tbls. Cayenne Pepper
1 tbls. Paprika
TT Salt & Pepper
5 cups Canola Oil (for frying)
Method
for Onions:
1. Peel and slice the onions thinly then
separate into rings. Mix the flour and the seasonings
in a bowl. Heat the canola oil in a deep heavy pan or
deep-fryer to about 350 degrees.
2.
Dredge the onion rings in the seasoned flour shaking off
the excess and fry until golden brown. Do small batches
at a time so the rings don't stick together and don't
dredge the rings until they're ready to go into the oil
or they'll give off too much moisture.
3.
Drain on paper towels. Keep warm until the rest of the
onions are done. Place on top of the turbot when ready
to serve.
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