04-28-2005, 04:38 AM
8 ounces grouper
Salt and pepper to taste
2 egg whites
4 cups heavy cream, divided
1/2 ounce (1 tablespoon) Dijon mustard
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 ounces lobster, chopped
8 ounces each salmon, shrimp, crab meat, chopped
Melted butter for ring molds
Olive oil for sautéing
3 shallots, finely chopped
2 tablespoons red wine vinegar
2 cups white wine
Chopped tarragon to taste
14 ounces unsalted butter
Heat oven to 350 degrees F.
Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth. Add egg whites. Process until well-incorporated. With the machine running, add 3 cups cream in a steady stream.
Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat. Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes.
Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half. Add salt and pepper to taste. With mixture simmering, add butter in small pieces. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.
Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides. Place galettes on plates. Add sauce. Garnish as desired.
Salt and pepper to taste
2 egg whites
4 cups heavy cream, divided
1/2 ounce (1 tablespoon) Dijon mustard
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 ounces lobster, chopped
8 ounces each salmon, shrimp, crab meat, chopped
Melted butter for ring molds
Olive oil for sautéing
3 shallots, finely chopped
2 tablespoons red wine vinegar
2 cups white wine
Chopped tarragon to taste
14 ounces unsalted butter
Heat oven to 350 degrees F.
Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth. Add egg whites. Process until well-incorporated. With the machine running, add 3 cups cream in a steady stream.
Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat. Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes.
Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half. Add salt and pepper to taste. With mixture simmering, add butter in small pieces. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.
Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides. Place galettes on plates. Add sauce. Garnish as desired.