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1.
QUENELLES OF JOHN
DORY WITH CAVIAR BUTTER
Method 1. Make sure all ingredients are icy cold. Robotcoupe (blend) all ingredients except the cream to a fine paste and pass through the fine sieve. 2. Beat cream into the fish purée over ice water and then season with salt. 3. Boil shallots, Chardonnay and champagne vinegar and reduce the liquid until almost evaporated but still a little liquid left. 4. Add cream and reduce by 1/3, whisk in the butter over a low heat. Before serving, measure out the sauce required and add the caviar. 5. Place the poached quenelles on a little wilted julienne of leek and spoon the sauce over . |
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2. ESCALOPE OF FOIE GRAS WITH ROASTED YABBIES AND CARAMELISED CELERIAC
| By
Tony
Bilson Ingredients: celeriac 240 g foie gras 80 g yabbies (blanched) 500 ml port wine 100 ml balsamic vinegar 200 ml duck jus 15 g castor sugar 2 tbsp clarified butter pinch of cayenne |
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Method 1. Cut the celeriac into 7cm diameter and 1cm thick. Cook in salted water and drain on absorbent paper. 2. Cut the foie gras into escalopes of 1cm thick. 3. Blanch yabbies, refresh in iced water. Shell the yabbies and make a sauce Americaine from the heads, deglazing the pan with port wine instead of white wine. 4. Reduce the port wine and balsamic vinegar, reduce to 100ml, add in the duck jus. 5. To serve: Season the celeriac discs with castor sugar and sauté in clarified butter. Drain on absorbent paper. Cut the yabby tails in half and brown on mirror grill (season with salt and a touch of cayenne). Sauté the escalopes of foie gras on hot non-stick pan without fat. Dress the hot plates with two sauces. Place the celeriac in the centre, then the foie gras and finally the grilled yabby tail. Dress with the pan fat from the foie gras. |
