| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Julienned chicken breast |
| 2 |
sm |
Eggs |
| 1/2 |
c |
Heavy cream |
| 1 |
ts |
White truffle oil |
| 12 |
oz |
B grade Hudson Valley foie gras |
|
|
Salt and pepper to taste |
| 1 |
tb |
Finely chopped chives |
| 1/2 |
c |
Chopped morels |
| 1 |
sm |
Bag fresh soy beans; endaname |
| 1 |
|
50 thin; round wonton |
|
|
; wrappers |
| 4 |
|
Large; U8 day boat |
|
|
; scallops |
| 1 |
c |
Sliced shallots |
| 1 |
tb |
Canola oil |
| 1/2 |
c |
Sauterne wine or a late harvest wine |
| 4 |
c |
Chicken or duck stock |
| 1 |
|
Bay leaf |
| 1 |
|
Thyme sprig |
|
|
Salt and pepper to taste |
INSTRUCTIONS
CARAMELIZED SHALLOT BROTH
In a food processor, puree into a mousse the chicken, eggs, cream and
truffle oil. Add a very little bit of ice to keep the temperature cold.
Then add the foie gras and puree until very smooth. Transfer the mousse to
a chilled and ice Bain Marie stainless steel bowl and fold in the chives
and morels. Make shumai with thin wonton wrappers. Garnish with endanames
and steam for 8 minutes.
CARAMELIZED SHALLOT BROTH:
Caramelize shallots with the oil until golden brown. Deglaze with wine and
reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a
hot pan, sear scallops until golden brown then flip and roast in a 400
degree oven for 5 minutes or until medium rare inside. Place scallop in the
middle of a soup plate and surround with shumai. Ladle in broth with the
shallots. Garnish with shiitake chips and drizzle a little truffle oil.
Yield: 4 portions
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI
Converted by MM_Buster v2.0l.
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