The French Culinary Institute
Pike and Lobster Sausage with Saffron Beurre Blanc, Potato Clogs and Sevruga Caviar
Pike and Lobster Sausage
- 1 lb. pike filets
- 1 1/3 c cream
- 1 whole egg
- 1 egg white
- 15 g fresh ginger, peeled and cut into rough pieces
- 1/8 t fresh lemon juice
- 3 T chives, finely chopped
- 2 medium shallots, peeled, cored, and cut in half
- 1 T butter
- 1/4 c brandy
- 1/4 c dry sherry
- 4 whole lobsters
- pork casings soaked in cold water
- whole chives for garnish
METHOD OF PREPARATION:
1. Place the pike filets, cream, eggs, and ginger, as well as the large bowl of the food processor and its steel blade in the freezer for 15-20 minutes while you prepare the other ingredients.
2. Place the shallots in the small bowl of the food processor and pulse until finely minced but not watery. Transfer to a saucepan and sweat in 1 T butter until soft. Flambee with the brandy. When the brandy is almost dry and the sherry and cook over medium heat until the shallots are almost dry again. Remove the shallots from the heat. Place them in a stainless steel bowl set over ice and cool them completely.
3. Cook the lobsters in boiling salted water for 5 minutes. When cool enough to touch, remove the tail and claw meat from the lobsters. Chop it into a fairly fine dice and add it to the shallots. Season this mixture very well and continue to cool it down.
4. Make the pike mousse: Remove the ingredients and equipment from the freezer. Working very quickly, place the fish in the food processor and process until broken up. Add the egg, egg white, cream, and ginger and process until smooth. Pass the mixture through a tamis.
5. Working over a bowl of ice, combine the mousse with the shallot-lobster mixture. In a small pot of simmering water, poach 1 T of the mousse until it is thoroughly cooked. Taste for seasoning and adjust as necessary.
6. Use a sausage caser to fill the pork intestines with the sausage filling. Twist into 3" sausages.
7. Be sure that the court bouillon is 160 degrees F. and poach the sausages for 25-30 minutes or until cooked through. Remove from the court bouillon and let them rest in a warm place.
Saffron Beurre Blanc
- 300 ml good quality white wine
- 100 ml white wine vinegar
- 4 shallots, peeled, cored, and cut in half
- 1 t white peppercorns, crushed
- 600 ml cream
- 3/4 lb. unsalted butter, room temperature, cut into 1" pieces
- 1 t saffron
Method of preparation:
1. Soak the saffron in a tiny amount (approximately 1/2 t) of cold water and allow its color to bloom while you prepare the sauce.
2. Place the shallots in the small bowl of the food processor. Pulse until finely minced, but not watery.
3. Combine the white wine, white wine vinegar, crushed peppercorns, and minced shallots in a wide stainless steel saucepan. Reduce the mixture over medium heat until syrupy. Do not allow the sides of the pan to burn as this will discolor the sauce.
4. Strain the reduced mixture through a fine chinois into another wide stainless steel saucepan. Press on the solids to extract all the liquid. Add the cream and reduce by half.
5. Lower the heat and, using the hand mixer fitted with the mixing whisks, incorporate the butter 1 piece at a time. Add each subsequent piece when the previous one is about 90% dissolved.
6. When all the butter is incorporated, transfer the sauce to a bain marie set over barely simmering water. Add the saffron and its liquid. Season.
7. Hold the sauce in the bain marie for at least 30 minutes to fully develop the saffron's flavor. Re-season before service.
- 2 lb. onions, peeled and cut into large pieces
- 1 lb. carrots, peeled and cut into large pieces
- 1lb celery, washed well and cut into large pieces
- 1c leek greens
- 1 bunch parsley stems
- 5 g black peppercorns
- 3 sprigs thyme
- 4 c white wine
Method of preparation:
1. Combine the onion, carrot and celery pieces in the large bowl of the food processor. Pulse until roughly chopped.
2. Place the chopped vegetables, leek greens, parsley stems, peppercorns, and thyme into a large, shallow rondeau. Cover the vegetables by 1" with water. Bring to a simmer and cook until the vegetables begin to soften, about 15 minutes.
3. Add the white wine and cook another 15 minutes.
4. Keep the court bouillon at a low simmer until ready to poach the sausage.
Potato Clogs with Cr¸me Fra”che and Sevruga Caviar
8 Yukon gold potatoes
8 t creme fra”che
2 oz sevruga caviar
Method of preparation:
1. Bring a medium sized pot of water to a simmer.
2. Peel the potatoes and out of them carve 16 small clogs. Hold them in cold water.
3. Salt the simmering water and add the drained potatoes. Cook them until they are completely tender but still hold their shape.
Transfer them to a parchment lined sheet pan and reserve for service.
1. Place a small amount of the saffron beurre blanc in a pool on the plate.
2. Remove the casing from the sausage and place the sausage on top of the pool of sauce.
3. Place 1/2 t of creme fra”che in each potato clog and top them with a small amount of caviar. Place the clogs decoratively on the plate.
4. Garnish with fresh chives.
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