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Рецепт Sauteed Shad Roe, Bacon Butter Sauce And Frisee With Eric
by Global Cookbook

Sauteed Shad Roe, Bacon Butter Sauce And Frisee With Eric
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Ингредиенты

  • 4 slc bacon
  •     (preferably double-smoked)
  • 1/2 c. homemade chicken stock
  •     (or possibly low-sodium canned chicken broth)
  • 4 Tbsp. cool unsalted butter cut small pcs
  •     Fine sea salt to taste
  •     Freshly-grnd white pepper to taste
  • 1 x pair shad roe, preferably jumbo
  •     Wondra flour for dusting
  • 2 Tbsp. grapeseed oil
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp minced garlic
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 head frisee

Инструкции

  1. Make the sauce: Cut bacon crosswise into 1/8-inch-thick slices. Place bacon in a medium skillet, and cook over high heat till bacon is golden brown and just crisp. Remove 2 Tbsp. bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon till very crisp but not blackened. Transfer to a fine sieve; throw away bacon fat. Transfer crisp bacon to the jar of a blender.
  2. Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add in butter, piece by piece, whisking constantly till incorporated. Add in the chicken-stock mix to the blender, and blend on high speed till bacon is pureed. Season with salt and pepper. Set aside in a hot place till ready to serve.
  3. Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pcs, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pcs lightly with the flour.
  4. In a medium nonstick ovenproof saute/fry pan, heat grapeseed oil over medium heat. Add in shad roe, and cook till golden brown, 2 to 3 min. Turn, and transfer the saute/fry pan to the oven till roe is cooked through, 3 to 4 min. Remove from saute/fry pan, and set aside while preparing salad.
  5. Make the salad: In a large bowl, combine vinegar, garlic, 1/4 tsp. salt, and a healthy pinch of pepper. Whisk to combine. Slowly add in extra virgin olive oil, whisking constantly, till combined. Add in frisee and the reserved bacon; toss to combine.
  6. To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.
  7. This recipe yields 4 servings.