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Napoleon Ring Mold with Tomato Coulis

Napoleon Ring Mold with Tomato Coulis

Mousselines of Seafood for cakes and Napoleons

Seafood Mousseline

 

 

 

 

Yield 2.5 pounds Mousseline

 

Olive oil                                            1 T

Garlic                                                1 T

White wine                                        ¼ cup

Scallops                                            1 pound

Prawns peeled and deveined              1 pound

Eggs  separated                                 4

Fresh chopped herbs (optional) Parsley, chives, chervil.

Salt and pepper to taste

 

Method:

Heat olive oil in Sautee pan, and sauté garlic.

Deglaze with white wine, reduce by half, and set aside to cool.

In small food processor puree scallops while adding half of the cooled liquid mixture first, then two egg yolks.

Puree until smooth, Season with S & P and herbs, remove into bowl and fold in whites with ¼ turns over ice.

Repeat process, with the prawns.

You may fold both Mousselines together, or keep separate for contrast of color and texture.

 

Note: I keep the Mousselines separate for ring molds, but blend together for seafood cakes. For the Napoleon I make an additional Mousseline with Wild Salmon and put them down separate between layers of fresh puff pastry.

 

 

 

Poached Seafood in a Smokey Chipotle Broth.

Poached Seafood in a Smokey Chipotle Broth.

Poached Seafood in Smokey Chipotle Broth.

Poached Seafood in Smokey Chipotle Broth

 

Yield: 6 portions

Prep time: 40 minutes

Cooking time 60 minutes

 

 

Broth:

1T olive oil

1T garlic, finely chopped

1 large onion, rough cut

2 carrots, large dice

2 stalks celery, large dice

2 medium tomatoes

2 cups white wine

2 quarts fish stock, chicken stock, or vegetable broth

2 chipotle peppers

3 kefir lime leaves

Kosher salt and fresh ground pepper

Method:

 

Heat olive oil in a large pot, and Sautee garlic, onion, carrots and celery for five minutes.

Add tomatoes and white wine and reduce wine by half.

Add stock or broth and bring up to boil.

Turn down to a simmer, add chipotle and lime leaves and cook for 20 minutes.

 

 

 

Seafood:

2 ½ - 3 lbs fresh seafood of choice cut into 2 to 3 ounce pieces.

2 quarts of the smoky broth from above.

1 lb. carrots, julienned

1 lb. snow peas, julienned

2 lemons juiced

Kosher salt and fresh ground pepper

 

 

Method:

 

Poach seafood in broth until almost cooked.

Add julienned vegetables and cover for 3 minutes.

Season with lemon juice and salt and fresh ground pepper.

 

Butternut and Cucumber Salad with Lemon Cinnamon vinaigrette

Butternut and Cucumber Salad with Lemon Cinnamon vinaigrette

Whole Foods Capitola!

Whole Foods Capitola!

Bowl of Sunshine Video coming soon!

Anthony has edited "The Bowl of Sunshine" -Ginger-Butternut Squash-Orange Soup! Should be up on the site in the next few days..

Thank you brother Anthony- you are an awesome brother in every way!

Fresh berry tart with raw almond crust and mango coulis

Fresh berry tart with raw almond crust and mango coulis

Loving the spring weather and the beach this time of year!

Loving the spring weather and the beach this time of year!

I am training for the annual ride around Lake Tahoe. Cancer support for WomeCARE.

If any body wants to help out by Donating, just click on the WomenCARE link on the top tool bar, and you may print out a form ot take down their address.

Raw and Gluten Free class tomorrow @ Whole Foods Capitola!

Raw and Gluten Free class tomorrow @ Whole Foods Capitola!