Text 544, 111 rader
Skriven 2006-04-18 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Revisionist Chowder!
============================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Look what they've done to your humble soup!

 DS> ::shakes tentatively and listens to the rattle::

[g]

 DS> What's this "foam" stuff?  Eww.

The latest culinary fad apparently. That and freezing stuff in liquid
nitrogen.

I thought it was an interesting and innovative treatment of standard
ingredients and would love to taste it.... foam and all.

Re the next recipe, Sergi Arola studied under Ferran Andria at El Bulli.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Warm Lobster Soup With Coastal Fish And Mollusks
Categories: Soups, Lobster, Seafood
  Servings: 1

           SEAFOOD PLATTER:
     60 g  lobster meat
     20 g  clams
     10 g  cockles
     50 g  fresh king prawns
     10 g  goose barnacles
     25 g  mussels
     30 g  sea bass
     50 g  scorpion fish
           SOUP:
      1    lobster head
    100 g  frozen king prawns
      1    red onion
      3    cloves garlic
      1 TB paprika
    200 ml Pernod
           SAFFRON AGAR:
     50 ml water
      1    thin slice of garlic
      3    saffron threads
    0.3    agar-agar per litre
           KING PRAWN AGAR:
      1    king prawn head
     50 ml water
    0.3    agar-agar per litre
           PICADA:
     10 g  hazelnuts, fried
     10 g  almonds, fried
     10    pieces bread, fried
     20    parsley leaves, fried
    100 ml olive oil
           CRISPS:
      2    cloves garlic
      1    piece sliced white bread
      1    ripe tomato
      8    parsley leaves

For Seafood Platter: Blanch the mollusks, rinse and reserve in a cool
place. Clean the fish and cut into portions. Cut the lobster into
medallions. Just before serving, sear them on the griddle and finish off
in the oven or in a salamander.

For Soup: Chop the onions and soften them slowly. Add the paprika and
Pernod and reduce. Add the lobster head and reduce to half the volume,
and then strain.

For Saffron Agar: Saute the garlic and place it with the lightly toasted
saffron in the water, bring to a boil and crush. Allow to cool and
strain. Pour into a sauce bottle and keep cool. Add the agar-agar, bring
to a boil and allow to set. Mash in a Thermomix and strain.

For King Prawn Agar: Saute the prawn heads, add the water and cook for
20 minutes. Crush and strain. Add the agar-agar, bring to a boil and
allow to set. Mash in the Thermomix, strain and transfer to a sauce
bottle.

For Picada: Mash all the ingredients in a Thermomix along with the olive
oil.

For Crisps: Fry the sliced garlic in a little olive oil, adding it while
the oil is still cold. Fry the parsley leaves. Cut the bread into small
squares and fry. Slice the tomato finely, taking care to keep whole
pieces and dry in a food dehydrator.

To Assemble and Serve: Sear all the mollusks on one side of the griddle
and seal the skin of the pieces of fish. Place them around the plate,
and alternate drops of the saffron emulsion and the king prawn emulsion.
Finish off by adding the picada and parsley crisps, garlic crisps, and
mini pieces of toast.

Sergi Arola, La Broche, Hotel Miguel Angel, Madrid

From: Starchefs
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Drug: substance that, injected into a rat, produces a scientific paper
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