SEAFOOD CHOUCROUTE TWO - Hubert...
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Seafood Choucroute Ingredients: 16 baby potatoes, skinned Choucroute: 2 tbsp. duck fat, butter or olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 2 large bay leaves 6 to 8 juniper berries 1 ½ lbs. sauerkraut from a jar or can ¾ cup medium dry white wine such as Riesling 2 slices smoked bacon, cut into small lardons salt & pepper Beurre Blanc 2 tbsp. White wine (Riesling) 2 tbsp. Vinegar 1 small shallot, minced 2 tbsp. cream ½ cup butter, cold cut into small pieces 2 tbsp. chives finely chopped ¼ cup tomato, seeded and diced Fish: The type of fish you use is totally up to you. Here are some options: ¾ lb. White fish fillets (for example, hake, tilapia, cod, halibut) ½ lb. Smoked fish fillets 4 large sea scallops ¾ lb. Salmon or trout fillets, center cut, scaled, skin on 8 tiger prawns 4 langoustines or crayfish 24 mussels 16 clams Page 1 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay 3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401 www.hubertkeller.com
Transcript of SEAFOOD CHOUCROUTE TWO - Hubert...
Seafood Choucroute
Ingredients:16 babypotatoes,skinned Choucroute:2tbsp. duckfat,butteroroliveoil1 smallonion,finelychopped2 garliccloves,finelychopped2 largebayleaves6to8 juniperberries1½lbs. sauerkrautfromajarorcan¾cup mediumdrywhitewinesuchasRiesling2slices smokedbacon,cutintosmalllardons salt&pepperBeurreBlanc2tbsp. Whitewine(Riesling)2tbsp.Vinegar1 smallshallot,minced2tbsp. cream½cup butter,coldcutintosmallpieces2tbsp. chivesfinelychopped¼cup tomato,seededanddicedFish:Thetypeoffishyouuseistotallyuptoyou.Herearesomeoptions:¾lb. Whitefishfillets(forexample,hake,tilapia,cod,halibut)½lb. Smokedfishfillets4 largeseascallops¾lb. Salmonortroutfillets,centercut,scaled,skinon8 tigerprawns4 langoustinesorcrayfish24 mussels16 clams Page 1 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay
3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401
www.hubertkeller.com
1-cup milk2 sprigsofthyme3tbsp. Oliveoil1 shallot,minced½cup RieslingYoucanalsousecoldsmokedsalmonortrout.Serves10to12Preparation:Makethechoucroute:Rinsethesauerkrautthoroughlytoremovetheacidityandbyusingyourhands,squeezeoutallmoisture.Meltthebutter,duckoroliveoil,addthebaconfor2minuteswhilestirring.Addtheonionandcookuntilsoftened,butnotbrowned.Addthegarlic,juniperberriesandbayleaves.Addthesauerkraut,theRiesling,and3to4oz.ofwater.Coverwithalidandsimmerforabout30minutes,stirringfromtimetotime.KeepwarmBoilthepotatoes:Meanwhile,boilthepotatoesinsaltedwateruntilcooked.Keepwarm.MaketheBeurreBlanc:Combinethewhitewine,vinegar,andshallotinasaucepan.Reduceuntilthemixtureisalmostdry.Turntheheattolowandwhiskinthecoldbutteroneortwopiecesatatime.Onceallthebutterhasbeenincorporated,addthecream.Checktheseasoningandremovethesaucefromtheheat.Keepthesaucewarmbutneverletitboil.Cookthefish:Withthesmokedfish,simmerinmilkwithgarlicandthymetosoftentheflavor.Pansearthesalmon,whitefishandscallop.Inacasserole,sweattheshallotsinoliveoil,addtheRieslingandthelangoustine,coverupandsimmerfortwominutes,addtheprawnsforoneminute.Addthemusselsandclams,coverandsimmeruntiltheyopenup.Removealltheshellfishandkeepwarm.Reducetheliquidoverhighheatto¼cupandaddthereductiontothebeurreblanc,aswellasthechivesandthedicedtomatoes. Page 2 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay
3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401
www.hubertkeller.com
Plateup:Onalargeservingplatter,placeamoundofthesauerkrautinthemiddle.Addthepotatoesaroundit.Placethefishandseafoodattractivelyaroundthis.Saucethebeurreblancover.Serveimmediately.Hubert Keller Chef/Owner Fleur by HK/ Burger Bars
Page 3 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay
3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401
www.hubertkeller.com
