Serving Dish
Posted in Art Glass on 11/26/2009 06:58 pm by adminServing Dish
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Recipe from the 2009 Inaugural Luncheon
Secret Recipe
First Course:
Seafood Stew
Yield: 10 servings
Copy recipe
Components
6 (1 lb) Maine lobsters
20 medium sea scallops
36 large shrimp, peel, clean and left tail, aprox. 2 pounds.
10 (1 ounce) piece of black cod
½ cup small dice carrots
½ cup small dice celery
dice ½ cup small leek
½ cup small dice potatoes Idaho
1 teaspoon salt straight
1 teaspoon white pepper or ground black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (may be done without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inches) terrines / ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil, boil lobsters, then shrimp, black cod and scallops then last. After seafood is cooked, remove from water, spare water and bring to boil.
Second. Cook all vegetables in liquid that is used for food sea, remove vegetables when tender. Allow the liquid to continue to boil until just 1qt remain liquid. This will be the basis for sauce.
3. Seafood bring liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, pepper white and nutmeg to taste. You have reached the desired thickness when the sauce will cover the back of a wooden spoon. Putting to cool.
4. Cut Maine lobster, shrimp and scallops in bite size pieces.
5. Pre-heat oven to 400 degrees.
6. food Fold seafood and fresh vegetables in the sauce, being careful not to mix much because it will break seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. terrines Cover with puff pastry rounds, brush them with egg wash and bake them until golden brown for 80-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours before time and keep warm in 150 F degrees.
* All seafood can be replaced with other preferred options of your choice and availability.
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