serves four
16 small new potatoes, boiled, cooled, and cut in quarters
1/2 cup sour cream
1 tablespoon fresh dill, chopped
8 strips boar bacon or regular bacon, chopped
1/3 cup all-purpose flour
2 skinless Arctic char fillets (each 6 oz) cut in half crosswise
6 tablespoons finely chopped pickled beets
In a bowl, gently toss potatoes with sour cream and dill. Season with salt and pepper. Set aside. Line a plate with a paper bag. In a frying pan, sauté bacon on medium-high heat until crispy, about 5 minutes. Remove from the pan and transfer to the paper bag–lined plate to drain. Reserve the bacon fat. Spread flour on a plate. Season both sides of Arctic char with salt and pepper, then dredge in the flour, shaking off any excess. Reheat bacon fat in the frying pan on medium-high heat. When the fat is hot, add fillets and pan-fry on one side until golden, about 3 minutes. Turn fillets over and cook about 3 minutes more. To serve arrange potato salad in the middle of each plate. Place a fillet atop each mound of salad. Spoon whitefish caviar around the base of the salad, then sprinkle with beets and bacon.
bacon recipe courtesy of: Terry Gereta, Mise Restaurant, 842 Corydon Avenue, Winnipeg, Manitoba | a good catch: Sustainable Seafood Recipes from Canada's Top Chefs by Jill Lambert
Showing posts with label caviar. Show all posts
Showing posts with label caviar. Show all posts
Wednesday, April 13, 2011
Thursday, March 11, 2010
1767. POTATO GALETTE with BACON and CAVIAR
serves four
15 thin slices of smoked bacon
4 potatoes
1 onion
butter
Sauce:
0.44 oz. caviar (sevruga)
white wine (Chardonnay)
butter
cream
shallot
Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. Mince the onion and cook it in butter. Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan.
Cut very finely the bacon with an electric machine or your hands.
Drain the potatoes and place them on a serving dish in order to prepare the potato cake. Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers; the potatoes come directly out of the hot butter. Put the cooked onion in the middle and on top another layer of potatoes. You do not have to season it, because the top layer has already been salted; the bacon will season the entire dish with its taste, smoke and salt.
Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven.
Meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste.
Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce. After about 20 minutes in the oven, the galette should be cooked. Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil. Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it.
bacon recipe courtesy of: Le Trianon Palace, 1 Bld de la Reine, Versailles, France, +33 1 30 84 50 50
15 thin slices of smoked bacon
4 potatoes
1 onion
butter
Sauce:
0.44 oz. caviar (sevruga)
white wine (Chardonnay)
butter
cream
shallot
Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. Mince the onion and cook it in butter. Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan.
Cut very finely the bacon with an electric machine or your hands.
Drain the potatoes and place them on a serving dish in order to prepare the potato cake. Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers; the potatoes come directly out of the hot butter. Put the cooked onion in the middle and on top another layer of potatoes. You do not have to season it, because the top layer has already been salted; the bacon will season the entire dish with its taste, smoke and salt.
Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven.
Meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste.
Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce. After about 20 minutes in the oven, the galette should be cooked. Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil. Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it.
bacon recipe courtesy of: Le Trianon Palace, 1 Bld de la Reine, Versailles, France, +33 1 30 84 50 50
Tuesday, March 09, 2010
1765. BACON-WRAPPED PORK TENDERLOIN with TEXAS CAVIAR
serves six
2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
wooden toothpicks-soaked in water
salt and pepper, to taste
Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar
½ cup green onions, thinly sliced
Texas Caviar: Combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.
bacon recipe courtesy of: Minnesota Pork Board, 151 Saint Andrews Court, Suite 810, Mankato, Minnesota 56001, (507) 345-8814
2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
wooden toothpicks-soaked in water
salt and pepper, to taste
Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar
½ cup green onions, thinly sliced
Texas Caviar: Combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.
bacon recipe courtesy of: Minnesota Pork Board, 151 Saint Andrews Court, Suite 810, Mankato, Minnesota 56001, (507) 345-8814
Monday, February 18, 2008
1014. CODDLED EGG with YELLOWSTONE CAVIAR and BACON EMULSION
Bacon Emulsion (see below)
4 ounce bacon jus
10 grams lecithin
2 tablespoon butter
Salt, to taste
Coddled Eggs (see below)
4 extra-large organic farm eggs
1 tablespoon butter
Salt and white pepper, to taste
For the Bacon Emulsion: Combine the bacon jus, lecithin and butter with a hand blender and season to taste.
For the Coddled Eggs: Butter the inside of a glass jar or coddler and the inside of its metal lid. Break an egg into the coddler and season with salt and pepper. Screw on the lid and stand the coddler in a bain marie, making sure the water comes halfway up the glass body of the coddler. Simmer for 7 to 8 minutes. Remove the coddler from the water, blot on a towel and serve on a cloth-lined serving plate.
To Assemble and Serve: Place a caviar quenelle on each egg, top with bacon emulsion, then reseal the coddler. Serve in the coddler with crackers, Lavash or Brioche.
courtesy of: RJ Cooper, Vidalia, Washington, DC
4 ounce bacon jus
10 grams lecithin
2 tablespoon butter
Salt, to taste
Coddled Eggs (see below)
4 extra-large organic farm eggs
1 tablespoon butter
Salt and white pepper, to taste
For the Bacon Emulsion: Combine the bacon jus, lecithin and butter with a hand blender and season to taste.
For the Coddled Eggs: Butter the inside of a glass jar or coddler and the inside of its metal lid. Break an egg into the coddler and season with salt and pepper. Screw on the lid and stand the coddler in a bain marie, making sure the water comes halfway up the glass body of the coddler. Simmer for 7 to 8 minutes. Remove the coddler from the water, blot on a towel and serve on a cloth-lined serving plate.
To Assemble and Serve: Place a caviar quenelle on each egg, top with bacon emulsion, then reseal the coddler. Serve in the coddler with crackers, Lavash or Brioche.
courtesy of: RJ Cooper, Vidalia, Washington, DC
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