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

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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