Text 16334, 93 rader
Skriven 2011-10-05 05:30:00 av Dave Drum (1:124/311)
Ärende: TVFN 565
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Veal Oscar w/Lobster, Asparagus & Sauce Choron
 Categories: Beef, Seafood, Vegetables, Dairy, Sauces
      Yield: 4 servings
 
      4    (6 oz ea) veal cutlets
      4    (1 lb ea) lobsters
     16 oz Artichoke puree
     20    Spears asparagus
     12 oz Choron sauce
           Salt & fresh ground pepper
      4    Tarragon sprigs

MMMMM----------------------ARTICHOKE PUREE---------------------------
      4 lg Artichokes; leaves & chokes
           - removed
      2 c  Milk
      2 c  Heavy cream
    1/2 c  Mascarpone
    1/4 c  Goat cheese
           Salt & fresh black pepper
      2 tb Sweet butter

MMMMM------------------------CHORON SAUCE-----------------------------
      2 md Shallots; minced
    1/4 ts Fresh ground pepper
    1/2 c  Dry white wine
    1/2 c  White wine vinegar
      3    Egg yolks
      4 tb Water
    1/2 ts Salt
    1/2 lb Sweet butter; clarified
      1 tb Minced tarragon
      1 ts Tomato paste
           +=OR=+
      1 tb Peeled, seeded, fine chopped
           - tomato
 
  Recipe courtesy Wolfgang Puck, 2001
  
  FOR THE ARTICHOKE PUREE: Cut the artichoke into medium size
  pieces and place in a pot. Cover the artichokes with milk
  and cream. Bring to a boil and reduce to a low simmer. Cook
  the artichokes until very tender. Strain the artichokes
  (reserving the liquid). Transfer to a food processor. Add a
  little of the reserved cream if needed. Add the mascarpone
  and goat cheese and blend for 10 more seconds or until well
  mixed together. Season with salt and pepper if needed. Stir
  in the butter. Transfer to a container and keep warm.
  
  FOR THE CHORON SAUCE: In a small saucepan, combine the
  shallots, pepper, white wine, and vinegar. Reduce over
  medium heat until 2 tablespoons of liquid remains. In a
  heat-resistant mixing bowl, combine the egg yolks, water,
  salt, and shallot mixture. Whip over hot, but not boiling,
  water until thick and creamy. Slowly whisk in the melted
  butter, a few drops at a time, until the sauce begins to
  emulsify. In a slow stream, whisk in the remaining butter
  until it is completely incorporated. Whisk in the tarragon.
  Correct seasoning, to taste. Whisk the chopped tomato or
  tomato paste into the sauce. Correct seasoning, to taste.
  Keep warm until needed.
  
  FOR THE VEAL: Season the veal with the salt and pepper and
  sear in a saute pan over high heat. Transfer to a preheated
  350øF. oven and cook until medium rare (5 to 6 minutes).
  Remove from oven and keep warm.
  
  Steam the lobsters for 5 to 7 minutes, remove from water,
  and let rest for 4 minutes. Remove the meat from the shell,
  slice the tail in half, and keep in a little warm butter
  until ready to serve.
  
  Steam the cleaned asparagus until slightly underdone. Place
  a 4-ounce scoop of the artichoke puree in the center of each
  of 4 plates. On the puree place the veal and lobster so that
  they cover the puree. Place the warm asparagus on top of the
  2 items. Drizzle 3 ounces choron sauce on top of each of the
  lobsters and around each plate. Garnish with the tarragon
  sprig.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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