Best Sous Vide Escolar With Salsify Puree Marble Potato Heirloom Tomato And Fennel Recipes

SOUS VIDE ESCOLAR WITH SALSIFY PUREE, MARBLE POTATO, HEIRLOOM TOMATO AND FENNEL

Steps:

• For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed.
• For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes. Remove from the bags and pat dry. Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
• If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
• For the vegetables: Saute the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
• To assemble, place a small pool of salsify puree in the center of a plate. Spoon a small pile of the vegetable mixture into the center of the puree. Rest the escolar atop the vegetables. Top with shaved truffles if available.

PAN ROASTED OSTRICH WITH CRISPY SWEETBREADS, SALSIFY PUREE, POTATO PUREE, OVEN-DRIED TOMATOES, PENCIL ASPARAGUS, ENOKI MUSHROOMS, AND GLACE DES MEDOC

Steps:

• Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size
• pieces.
• Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm.
• In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm.
• In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm.
• Preheat the oven to 275 degrees F.
• Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside.
• Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.
• Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
• To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.