ROASTED VEAL OSCAR WITH SWEET MAINE LOBSTER, ASPARAGUS, AND SAUCE CHORON
Steps:
- For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
- For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
- For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
- Steam the cleaned asparagus until slightly underdone. Place a 4 ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.
ROASTED VEAL OSCAR WITH SWEET MAINE LOBSTER, ASPARAGUS AND SAUCE CHORON
Steps:
- For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
- For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
- For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium-rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
- Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.
FRIED SOFT-SHELL CRAB WITH CREOLE CHORON SAUCE
Yield 2
Number Of Ingredients 18
Steps:
- To fry the Soft-Shells: Heat the peanut oil to 360 degrees F in a Dutch oven. The Dutch oven should be large enough to have the oil about 3-4 inches deep and halfway up the sides of the pot. When the oil is hot dredge the crabs in the seasoned flour, shaking off any excess, then dipping into the batter. Be sure to completely coat the crabs and let any excess drip off. Carefully place the crabs into the oil upside down (this will make the claws stand up a bit for presentation.). Fry only two at a time maximum until they are golden brown and they float to the surface. Be sure to let the oil come back to temperature before frying the next batch. Drain on paper towels and season with Kosher salt. Caution - Soft-shells have a tendency to spit hot oil, or pop when the inside liquids heat up, so be careful.
SMOKED TROUT HASH WITH CHORON SAUCE
Steps:
- In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves. Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes. Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add the egg yolk and water and whisk to combine. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper. Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce. Keep warm until ready to serve.
- Add 6 cups of vegetable oil to a large saucepan and heat to 350 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain. Season with salt and pepper.
- In a large saute pan heat the olive oil. When hot, add the onions and cook until soft, about 3 minutes. Stir in the trout and the garlic and cook, stirring gently, for 1 minute. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Set aside and keep warm.
- Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs. Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate. Season with salt and pepper, to taste.
- To serve, spoon the hash in the center of 4 plates. Lay a poached egg on top of each plate of hash. Drizzle the sauce over each plate. Garnish with chives.
SAUCE CHORON
A tasty, creamy sauce that adds the perfect finishing touch, especially nice with many seafood and shellfish recipes. I got the recipe from the Red Lion Inn (in Massachussetts) cookbook, and I use a shortcut to make it simple & fast: a packet of McCormick's Hollandaise Sauce prepared as directed.
Provided by Gammy3
Categories Sauces
Time 15m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Saute the minced tomatoes in the 1 tablespoon butter for 5-10 minutes and set aside.
- Meanwhile, prepare the Hollandaise Sauce: Melt the butter on medium-low heat and whisk in the water and sauce mix. Stirring frequently, cook on Medium heat until sauce comes to boil. Reduce heat simmer, stirring occasionally, for 1 minute or until thickened.
- Stir the Hollandaise sauce into the sauteed tomatoes, then stir in the tomato paste.
- Keep sauce warm and serve over seafood.
Nutrition Facts : Calories 651.6, Fat 61, SaturatedFat 37.1, Cholesterol 152.9, Sodium 1358.3, Carbohydrate 24.4, Fiber 1.1, Sugar 1.6, Protein 6
CHORON SAUCE
Another recipe I was shocked not to see on here. This is a type of Hollandaise but with stronger lemon flavor and the addition of tomato paste and a little fresh thyme. Goes beautifully with seafood type dishes. This is my personal favorite version which I use for crab cake eggs benedict which are TO DIE FOR.
Provided by graniteangel
Categories Sauces
Time 15m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Into a blender add egg yolks, lemon juice, lemon zest, cayenne pepper, hot sauce, kosher salt and tomato paste. Blend until color turns a nice pale orange color (about 1 minute or so).
- Turn blender on highest setting and very slowly drizzle butter into mixture until it begins to get think (about 30 seconds).
- Place sauce into a double boiler. Stir in the thyme (if you wish to add thyme) while heating through before serving .
Nutrition Facts : Calories 461.7, Fat 50.1, SaturatedFat 30.6, Cholesterol 288, Sodium 356.7, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 3.1
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