Thursday, April 8, 2010

Butter Poached Sea Bass, truffle custard, lobster gremolata and braised shitakis

I'm still trying to feel out my new clientele to find out what sells in this restaurant. It's a little more casual of an environment than I'm used to. This one sold great. 13 out of 40 covers at 42$ a plate. Butter, lobster and truffle are usually good selling points. Not necessarilly a spring dish but it didn't seem to matter tonight.

Truffle potato custard:

1 russet potato sliced thin
1 cup truffle mousse made with chicken livers left over from the Easter buffet
1 qt. heavy cream
6 egg yolks

6 whole eggs

1 tsp. truffle oil

Bring the heavy cream, truffle mousse and sliced potato to a simmer. Cook just until the potatoes are tender. Season with salt and pepper to taste. Blend on low until smooth. Temper the hot cream into the eggs and cool down immediately. Once the custard base is cool, pour it into your flex molds or what ever mold you'll be using. Cook in a 250 degree oven for 30 to 40 minutes with a good amount of steam. If you have a combi oven, do 3 steam injections. If you don't have the luxury, put a pan on a burner until it's screaming. Just before going into the oven put a handfull of ice into the screaming pan and close the door quickly(the same technique Mike talked about when baking bread at home). That should work out for you. The steam is important because it helps the custard release from the sides of the mold and cooks it more evenly.

1 comment:

  1. Loved this dish! Was tempted to lick the plate. Shhhh! You didn't tell me there was chicken liver in it! Somethings we are better off not knowing! lol