Wine: Champagne is a revelation here but almost any other white will suit. Go ahead and Gucci a champagne though - you are truly worth it!
Yield: Varies
Ingredients:
For the baby bell peppers-
| baby bell peppers |
| king crab |
| shallot, brunoise |
| garlic, brunoise |
| cream |
| butter |
| parsley |
| lemon juice |
| s&p |
Method:
Sweat the shallots and garlic in the butter. Add the king crab. Add cream and reduce au sec. Add the parsley, lemon juice and seasonings. Fold mixture into baby bell peppers. Reheat in over for pick up.
For the roasted tomato-
| Tomatoes, halved, with cut in bottom so they stand |
| thyme |
| olive oil |
| s&p |
| goat cheese |
| anchovies |
| garlic |
| shallot |
| capers |
| ricotta or mascarpone cheese |
Method:
Roast the tomatoes with thyme, olive oil and salt and pepper. Combine all the other ingredients and place inside tomatoes about half-way through roasted until heated through.
For the corn sauce:
| corn, shucked, husks reserved |
| mirepoix |
| sachet |
| butter |
| cream |
| s&p |
Method:
Combine the husks and the mirepoix and barley cover with water. Simmer for 45 minutes. Strain. Add the corn to the stock and cook. When corn is cooked add cream, butter and s&p. Puree in a blender adding just enough water to make mixture turn. Strain.
For the crayfish emulsion-
Basically the same as the lobster stock above, sans the bacon. Add cream to get mixture to appropriate consistency. Froth to order using a stick blender.
Sauté the crayfish and quail egg to order. Stack all things up to finish dish.