One layer at a time - lacquering food

Art Culinaire, Winter, 2002

directions

For the lobster sauce: In a saute pan, heat the oil.

Add the lobster bodies and sear on all sides. Add the carrot, onion, tomato, and star anise. Saute until thc onion is golden brown. Deglaze with the water and bring to a boil. Reduce the heat and simmer until the sauce yields one cup. Strain through a fine mesh sieve. Whisk the chilled butter into the sauce to finish. Set aside, keeping warm.

For the cherries and fava beans: Combine the dried cherries with the red wine and red wine vinegar and let soften. Strain through a fine mesh sieve, discard the liquid, and set aside. In a saucepan, bring the chicken stock to a boil. Add the butter and olive oil. When the stock starts to thicken, add the cherries and fava beans. Simmer in the liquid until coated and warmed through. Remove from the heat, season and set aside, keeping warm.

For the lobster: In a large saucepan, bring the water, star anise, fennel, celery, onion, white peppercorns, bay leaves, lemons, and salt to a boil. Simmer for fifteen minutes. Add the claws and simmer for two minutes. Using metal tongs, transfer the claws to a plate and let cool to room temperature. Remove the claw and knuckle meat from the shells and set aside. Discard the shells. Split the lobster bodies and tails down the center and season with salt and pepper. In a large saute pan, heat the olive oil. Sear the lobsters on all sides for two minutes. Remove the lobsters from the pan and set aside. Add the lobster sauce to the pan and simmer until the liquid starts to thicken. Add the split lobsters, claw meat and knuckle meat to the pan. Toss to coat and simmer until desired doneness.

For the cranberry sauce: In a small saucepan, bring 1 1/2 cups of cranberry juice to a boil. Combine the arrowroot with the remaining cranberry juice and whisk to form a slurry. Whisk the slurry into the cranberry juice, add the mustard seeds, and simmer until thickened, about ten minutes. Remove from the heat and set aside, keeping warm.

To serve: Place the lobster body halves and tails in the center of the plate. Arrange the claw and knuckle meat around the dish. Drizzle with the cranberry sauce. Spoon the dried cherries and fava beans on top. Garnish with the chervil.

Chablis Grand Cru Les Clos

Jean- Marc Brocard

Burgundy, France 1999

Lacquered Braised Sea Bass with Ragout of Chanterelles (Serves 4)
ingredients


For the sea bass:
2 ounces olive oil
1 onion, peeled and minced
1 clove garlic, peeled and minced
1 pound chanterelle mushrooms
2 slices minced San Daniele prosciutto
2 tablespoons coriander seeds
2 cups veal stock
2 cups fish stock
4 6-ounce sea bass filets, skin on, center cut
4 ounces unsalted butter
Salt and pepper and taste
For the garnish:
12 Brussels sprouts, stemed and halved
12 slices San Diniele prosciutto, toasted in a dry pan
4 sprigs coriander, fried

directions

For the sea bass: Preheat the oven to 275 (legrecs. In an ovenproof saute pan, heat one ounce of the oil over medium heat. Add the onions and garlic and saute until translucent. Add the chanterelles, prosciutto, and coriander seeds. Degiaze with the veal and fish stocks and place in the oven for one-half hour. Remove from the heat and keep warm. In a separate saute pan, heat the remaining oil over medium heat. Season and sear the sea bass on both sides until the skin is crisp. Remove from the paii and add the sea bass to the mushroom mixture. Brush the sea bass with some of the reduced braising liquid and return to the oven. Season and continue to braise until desired doneness. Remove from the oven and transfer the sea bass to a parchment-lined sheet pan; keep warm. Place the saute pan over medium heat until one cup of the braising liquid remains. Finish with the butter; season to taste and keep warm. To serve: Spoon a portion of the chanterelle mixture into a small cast iron skillet. Place a filet in the center of the mixture and garnish with the Brussels sprouts, prosciutto chips, and fried coriander.