Milk
Poached Wild Turbot wiith "Foie Gras" and
Sweet Onion "Cracklings" and Foie Gras Emulsion
By Chef Thomas Keller,
The French Laundry, Yountville, CA
Wine
Pairing:
Arrowood Chardonnay 2000
Milk
Poached Turbot Ingredients:
2 Turbot (portioned on the bone)
1/2 gal. Milk
Method:
Liberally season both sides of the turbot. In a heavy
bottom pot with a tight fitting lid and large enough to
hold both the milk and the turbot, bring milk to a boil.
Add the turbot and cover. Place the turbot in a 200 F
oven for 40 minutes.
Fole
Gras Emulsion Ingredients:
2 oz. Noilly Prat Dry Vermouth
2 oz. Veal Stock
1 oz. Veal Demi-Glace
1/2 oz. Butter
1/2 oz. Foie Gras Butter
Method
for Foie Gras Butter:
For Foie Gras Butter, place cleaned foie gras in a blender
with equal amounts of unsalted butter and puree until
incorporated. Press the butter mixture through a tamis,
and keep cold until ready to use.
For
the Emulsion Sauce:
Reduce the vermouth until the pan is almost dry. Add a
little veal stock and reduce to a glaze. Add the veal
demi-glace and then whisk in the butter and foie gras
butter off of the fire. Season to taste, and strain through
a fine sieve. You can keep warm for use, or chill and
refrigerate to use at another time.
Sweet
Onion “Cracklings" Ingredients:
1 lg. Red Onion
1 lg. Yellow Spanish Onion
3 cups Unbleached Flour
1 tbls. Cayenne Pepper
1 tbls. Paprika
TT Salt & Pepper
5 cups Canola Oil (for frying)
Method
for Onions:
1. Peel and slice the onions thinly then
separate into rings. Mix the flour and the seasonings
in a bowl. Heat the canola oil in a deep heavy pan or
deep-fryer to about 350 degrees.
2.
Dredge the onion rings in the seasoned flour shaking off
the excess and fry until golden brown. Do small batches
at a time so the rings don't stick together and don't
dredge the rings until they're ready to go into the oil
or they'll give off too much moisture.
3.
Drain on paper towels. Keep warm until the rest of the
onions are done. Place on top of the turbot when ready
to serve.
Links
to more Thomas Keller Recipes:
Braised
Stuffed Pig’s Head with Sauce Gribiche
Bittersweet
Valrhona Chocolate Fondant with Sable Cookie
Broccolini
Salad with Burrata Cheese - (new)
Buttermilk
Biscuits - (new)
Buttermilk
Fried Chicken - (new)
Creamy
Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi
Foie
Gras Infused Custard with White Wine Poached Anjou Pears
Iceberg
Lettuce Slices with Blue Cheese Dressing, Oven-Roasted
Tomatoes, Bacon, and Brioche Croutons - (new)
Leek
Bread Pudding - (new)
Milk
Poached Wild Turbot with "Foie Gras" and Sweet
Onion "Cracklings" and Foie Gras Emulsion
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy
Shrimp Broth
Scallion
Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam Shell
Mushrooms and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach
and a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees
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