Pan-Seared Florida Pompano And Spiny Lobster In Squab Consomme, And Poached Foie Gras
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
54
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 small
Black Truffle (julienned)4 cups
Chicken Stock1 sprig
Thyme1 sprig
Rosemary1 stalk
Lemon Grass (fresh, chopped)1 cup
Sherry VinegarDirections:
1
In a large saute pan or skillet, melt the butter over medium-high heat
2
Season the pompano with salt and white pepper
3
Place the fish, skin-side down, in the pan and sear for 2 minutes
4
Turn fish and cook 1 minute longer
5
Remove from heat
6
In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer
7
Add the foie gras and cook for about 4 minutes
8
In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls
9
Top with the foie gras and fish
10
Pour the hot Squab Consomme over the top
11
Garnish with chervil and serve
12
Preheat a medium saucepan over medium-high heat
13
Cut the squab carcass into small pieces and place in the saucepan
14
Stir occasionally until the bones are dark brown
15
Add the carrots, onion, and celeriac
16
Cook and stir until the onions are translucent
17
Add the chicken stock, white peppercorns, thyme and rosemary
18
Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours
19
Drain, cool, and reserve stock
20
In a food processor, pulse the reserved squab breast and leg meat until fine
21
In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac
22
Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat
23
Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking
24
When the raft begins to form, stop stirring and monitor the heat closely
25
Do not allow the liquid to boil
26
When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes
27
Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth
28
Set aside for service