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8 ounces julienne chicken breast

2 small eggs

½ cup heavy cream

1 teaspoon white truffle oil

12 ounces B grade Hudson Valley foie gras

Salt and pepper to taste

1 tablespoons finely chopped chives

½ cup chopped morels

1 small bag fresh soy beans, endaname

1 bag 50 thin, round won ton wrappers

4 large, U8 day boat scallops

 

In a food processor, puree into a mousse the chicken, eggs, cream and truffle oil. Add a very little bit of ice to keep the temperature cold. Then add the foie gras and puree until very smooth. Transfer the mousse to a chilled and ice BainMarie stainless steel bowl and fold in the chives and morels. Make shumai with thin won ton wrappers. Garnish with endanames and steam for 8 minutes. CARAMELIZED SHALLOT BROTH

 

1 cup sliced shallots

1 tablespoon peanut oil

½ cup sauterne wine or a late harvest wine

4 cups chicken or duck stock

1 bay leaf

1 thyme sprig

Salt and pepper to taste

 

Caramelize shallots with the oil until golden brown. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium rare inside. Place scallop in the middle of a soup plate and surround with shumai.

 

Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil.

 

Yield: 4 portions

 

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Sarasota Bay Fishing Charters - Saltwater Light-Tackle Sportfishing with Captain Tony Blizzard 


Sarasota, Florida

941.952.8312