A fresh and unusual take on salad, Langoustine tail salad with white
beans has no salad greens in it. The dominant color of this gourmet dish
is a rosy pink from the vinaigrette bisque. Diced tomatoes give it a red hue
while sprinkled diced carrots give it orange highlights. The white beans
dressed in mayonnaise provide a creamy complement, while the trickle of
truffles and a spattering of chives complete the luscious presentation. This is
a rare starter that can be made even more phenomenal if served with a glorious
glass of Sancerre or Chablis.
Ingredients
1 squash
1 butternut squash
3 onions
¾ of a bottle of Syrah (red wine)
fowl bouillon
1 pepper (diced)
1 cube of sugar, butter
4 potatoes
1 tip of garlic (minced)
salt, pepper
Preparation Instructions
1.
To make the pumpkin boulangere, sauté the onions
in butter for three to four minutes until they soften. Peel and cut pumpkin to
thin slices about 3 mm each. Do the same with the potatoes. Add minced garlic
to the onions and then place a layer of potatoes. Put a layer of sautéed onions
on top of the layer of potatoes. Season with freshly ground pepper. Add a layer
of thinly sliced pumpkins. Add some boiling poultry broth on top of the
pumpkin. Place inside the oven to cook.
2.
To make pumpkin puree, cut pumpkins into
quarters and clean out the core. Drizzle with some butter or olive oil and
place in a baking sheet. Cook in oven at 375ºF (190ºC) until flesh is tender
and easily pierced with a knife, which takes about 30 minutes to an hour. Cool
on rack. Scoop flesh into blender or food processor; whirl until you get a
smooth puree. Pass through a sieve to purify further.
3.
Reduce bottle of Syrah red wine to three
quarters. Add sugar and thicken with butter.
4.
To make the chutney, cut the butternut squash,
onions, and red peppers into small cubes. Sauté onions in olive oil. Add red
peppers and squash. Add a bit of sugar. After two or three minutes when the
vegetables have cooked, spice it up a bit with a touch of vinegar.
5.
Fry the sander fish filets in olive oil browning
both sides.
6.
On a plate, place a portion of pumpkin
boulangere in the middle. Place the fish on top. Spread the pumpkin and pepper
chutney on the surface of the fish. Around the plate, squirt a circle of
pumpkin puree and drip red wine sauce in the inside of the circle.
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