Sunday, April 27, 2008

2 Savory Dishes

On a surf and turf theme.

One is a pan seared filet mignon with leek-sweet pea puree, asparagus, and pomegranate molasses reduction. The steak was cooked at 4 min./side to obtain a delicious medium. Added a little cayenne into the leek puree, which gave a nice kick to the dish. I will probably forego adding peas into the puree into the future, as they made it too lumpy.

The other is a cayenne rubbed wild salmon, with faux caviar and white chocolate wasabi and celery root sauce. I admit I took this off of Top Chef; the faux caviar was a brilliant idea. To make the faux caviar, cook tapioca pearls until 3/4 done (white cores still visible), strain in a chinoise, rinse with cold water, submerge in soy sauce, balsamic vinegar, and port wine.

My white chocolate wasabi sauce didn't turn out too well. The celery root made the sauce too lumpy.


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