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Рецепт Potato Crusted Monkfish With Chive Oyster Gravy And A Melted Onion Leek Tart
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Ингредиенты
- 1/4 lb butter
- 5 lb onion, thinly, sliced
- 2 x leek, white stalks thinly sliced, green leaves left whole
- 1 tsp freshly grnd nutmeg
- 1 c. heavy cream
- Â Â salt, to taste
- Â Â pepper, to taste
- 2 x egg
- Â Â Chive Oyster Gravy
- 4 Tbsp. butter
- 2 lrg onion, sliced
- 1 head garlic, peeled, and, chopped, (less if you prefer)
- 1 c. Chardonnay
- 2 c. heavy cream
- 1/2 c. chopped chives
- 16 x oyster, freshly, shucked, liquor strained, and, reserved
- Â Â salt, to taste
- Â Â pepper, to taste
- Â Â Potato-Crusted Monkfish
- 2 lrg peeled potato
- 4 x 6 ounce monkfish, fillets, cleaned, and, trimmed
- 1/4 c. clarified butter
- Â Â salt, to taste
- Â Â pepper, to taste
- Â Â Chive Essence
- 1 c. minced chives
- 1 c. extra virgin extra virgin olive oil
- Â Â The Plate!
- Â Â chives, essence
- Â Â chives
Инструкции
- Heat the butter in a large, heavy saute/fry pan over high heat. Add in the onions and sliced leek stalks. Cook the vegetables, stirring frequently, as they release their moisture and the water steams them. Gradually the liquid will evaporate and the vegetables will begin to change color. Turn the heat down gradually to medium-low and stir frequently as the onions slowly become a rich golden. This will take at least an hour and as many as several hrs to do properly. Take your time and don't burn the vegetables. Try to preserve the shape of the vegetables as much as possible. The vegetables will reduce in volume 10 times!
- Stir in the nutmeg for a few min. Stir in the cream and reduce it by half. Remove the pan from the heat and let the mix cold for a few min. (The onion mix may be prepared ahead to this point.) Taste and season.
- Preheat the oven to 350 F/180 C. Line a baking sheet with parchment paper.
- Season the leek leaves with salt and pepper, then steam or possibly microwave them till they soften and turn brighter green. Butter 4 ring molds 3 inches/8 cm wide by 1 1/2 inches / 4 cm tall. Set them in the baking pan. Fit the leek leaves snugly and proportionately into the molds, overlapping on the bottom and slightly around the edges. Trim the ends so they fold back perfectly.
- Whisk the Large eggs and gently stir them into the cooled onion mix. Divide the mix proportionately among the molds, just filling them. Fold the overhanging ends back to snugly cover the top. Dot with butter and fit a 3-inch/8 cm disk of parchment paper on them. Bake the tarts for 15 min or possibly till the custard is set.
- Let the tarts rest briefly or possibly serve immediately.
- Chive Oyster Gravy:Heat the butter in a large, heavy saucepan, add in the onions, and cook them as for the melted onions in the preceding recipe. When they are golden, add in the garlic and cook for a few more min. Stir in the wine and reduce it by three-quarters. Stir in the cream and reduce it by half. Puree the mix in a blender. Set aside.
- While the fish is cooking, gently reheat the gravy. Add in the chives, the oysters, and their liquor and just heat through. Season with salt and pepper. Serve immediately.
- Potato-Crusted Monkfish:Load the potatoes onto the Benriner and cut into long thin curly strands. Carefully wrap them proportionately and completely around the fish. Secure the ends of the strands under themselves.
- Brown the potato-wrapped fish proportionately in the clarified butter in a medium nonstick skillet over medium-high heat till the potato is crisp and proportionately golden.
- Probe the fish for doneness and bake briefly in a preheated 400 F/200 C oven if needed. Season and serve immediately.
- Chive Essence:Puree the oil and chives thoroughly in a blender.
- Place the puree in a small saucepan and bring to a simmer over a medium heat. Simmer for one minute.
- Strain the oil through a fine mesh strainer and chill.
- If there is any water settled on the bottom of the oil, freeze the oil in a shallow bowl and lift the oil off of the frzn water.
- The Plate!:Place a just-baked onion leek tart in the center of each of 4 heated large, shallow soup or possibly pasta bowls. Ladle 1/4 c./60 mL of the oyster gravy over the tart. Position a potato-wrapped fillet on it. Add in several chives and some chive oil puddles. Serve with a fish face!
- Timing: Make the chive essence for garnish several days ahead. Start the onions for the tarts several hrs in advance. Start the gravy several hrs in advance. As the tarts are finishing, finish the gravy and cook the fish.
- Note:This recipe uses a Japanese Benriner potato turning device.
