* Originally in: Fido: Home Cooking
JIM WELLER wrote to SEAN DENNIS <=-
I've never been to a place that served Southern food as opposed to Standard American. I would enjoy their menu. (My winter vacation
spots so far have just been in Florida, northern California or
Hawaii.)
I had the "grilled Patagonia salmon" dish.
Ironic that they would source their fish from South America instead
of your own Pacific Northwest.
Three factors here - price, availability and proximity. Much of South
America is closer to the company headquarters in N. Carolina than the
Pacific Northwet. But, I'd bet the big factor is *price*.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Patagonian Toothfish w/Carrot Jus PT 1
Categories: Seafood, Vegetables
Yield: 4 Servings
600 g Patagonian toothfish
MMMMM-----------------------THREE POWDERS----------------------------
50 g Carrot
50 g Briard bread
20 g Chives
Powdered ginger
MMMMM-------------------------CARROT JUS------------------------------
Bones from the Patagonian
- toothfish
100 ml Olive oil
10 g Butter
1 Onion
3 Carrots
250 ml Sherry vinegar
5 l Carrot juice
MMMMM----------------------CELERIAC AVIOLI---------------------------
100 g Onions
1/2 Lettuce
2 1/2 kg Peas
2 l White stock
1 Celeriac
10 g Butter
MMMMM-----------------------RAGOUT OF PEAS----------------------------
40 g Peas
10 g Ibaïona ham
5 g Baby leeks
1 Lettuce leaf
300 ml White stock
MMMMM---------------------------SALAD--------------------------------
3 Leaves of romaine
Three powders: Grate the carrots and spread them on a
non-stick baking sheet. Dry in a very slow oven at
60øC/140øF for eight hours. Place in a food processor with
a very sharp blade to cut without crushing; sieve to
remove the fine powder. Add 20 g powdered ginger to each
100 g of carrot flakes. Keep in a dry place. Cut the
Briard bread into thin slices, place them on a baking
sheet, dry out in the oven for six hours at 60øC/140øF and
then chop with a knife. Keep in a dry place. Chop the
chives.
Carrot jus: Lightly brown the chopped fish bones in the
olive oil. Add the chopped vegetables, caramelize on a low
heat and then deglaze with the sherry vinegar. Reduce by
3/4, add the carrot juice, continue to reduce for one
hour. Press through a very fine sieve. Reduce to a syrupy
consistency; finish with a little olive oil and butter to
obtain a coating consistency. Take one quarter of this
mixture and use in a pipette for the assembly. Save the
rest to cook the fish.
Celery ravioli: Sweat the finely chopped onions without
colouring them, add the lettuce cut into strips. Sweat,
add the peas, continue to sweat. Add white stock to cover,
cook quickly until the peas are very soft and the liquid
has reduced by two-thirds. Pour into the bowl of a
Thermomix, process to obtain a completely smooth mixture.
Press through a very fine sieve.
Cut the celeriac on a slicer set at 1 mm and then use a
cutter to make 6 cm diameter discs. Vacuum pack with some
salt and white stock. Cook in a steam oven at 95øC/200øF
for seven minutes. Lay out the cooked celeriac discs and
place a little of the pea purée in the centre. Place
another disc over the top, flattening the edges to remove
any air. Reheat in a steam oven on a rack on a tray and
coat with melted butter before serving. Allow three per
person.
Ragout of peas: Shell the peas, blanch them and remove the
skin. Sweat the sliced baby leeks without colouring them,
add the finely diced ham. Cook the ham and then add the
sliced lettuce and peeled peas. Continue to sweat, add the
white stock, whisk in olive oil and butter so that the
garnish is well coated.
CONTINUED TO PART TWO
Recipe from Philippe Mille - Bocuse de Bronze 2009
From:
http://www.academie-bocusedor.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Patagonian Toothfish w/Carrot Jus PT 2
Categories: Seafood, Vegetables
Yield: 4 Servings
Directions Continue
Salad: Cut the leaves into a shell shape with the rib in
the middle. Just before serving, season with salt and
freshly ground pepper and a dash of olive oil.
Patagonian toothfish: Cut the filet into 6 cm squares with
a thickness of 2 cm. Cook "à la plancha" on both sides to
obtain a deep gold colour. Finish cooking in shallow
saucepan in the carrot jus, basting regularly, allowing
the jus to reduce slightly and caramelize with the fish.
Serve in large soup plates with wide rims. Pour in the
ragout of peas, place the fish on top, sprinkle with the
crispy Briard bread crumbs, chopped chives and the
carrot-ginger powder. Place three celeriac ravioli on the
side. Make swirling zigzag lines with the carrot jus.
Decorate with the salad shells.
Recipe from Philippe Mille - Bocuse de Bronze 2009
From:
http://www.academie-bocusedor.com
Uncle Dirty Dave's Archives
MMMMM
... "If there weren't any rules, how could you break them?" -- Leo Durocher
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)