Best Pan Seared Halibut With Garlic Chive Spaetzle Lobster And Fava Beans With A Wild Mushroom Veloute Recipes

Lobster Veloute with Chilled Lobster Salad and Caviar image

Provided by Cory Bahr

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup cognac
2 pounds onion, diced
1 pound carrot, diced
1 pound celery, diced
8 lobster carcasses
6 leeks, washed and diced
2 bulbs fennel, diced
2 quarts heavy cream
2 pounds cooked lobster meat, cut into bite-size pieces
1 cup creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 lemons, zested and juiced
2 1/2 tablespoons black caviar, for garnish

Steps:

For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

Mushroom Veloute with White Truffle Sabayon image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon butter
2 ounces shallots, chopped
1 clove garlic, chopped
1 bay leaf
1 sprig thyme
10 ounces white mushrooms
8 ounces water
8 ounces heavy cream
Salt and pepper
3 egg yolks
1 tablespoon water
1/4 tablespoon white truffle oil
Salt and pepper
6 slices white truffles

Steps:

To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.