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Featured Cookbook
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Scallop Feuillantine
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Tuile Cookies
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Chocolate Dessert
Book Description
For cooks who have at least the basics of kitchen craft under their apron strings, London chef and Michelin star owner Jean-Christophe Novelli offers a guide to the next level. In Your Place or Mine, Chef Novelli takes the adventuresome cook to the core of his exciting, eye-catching work, where some pretty simple techniques for enhancing flavor team up with whimsy.
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Your Place or Mine: Cooking at Home With Restaurant Style
Authors: JEAN-CHRIST NOVELLI
Date: May 1999
ISBN: 0609604368
Publisher: Clarkson Potter
Hardcover
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Serves 4
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For the sauce:
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a little olive oil
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4 shallots, minced
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4 mushrooms, minced
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1/4 cup minced fennel
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1 garlic clove, minced
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1 lemongrass stalk
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2 cups dry white wine
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2 cups fish stock, homemade or frozen, or 2 cups bottled clam juice
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2/3 cup heavy cream
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freshly ground salt and pepper
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8 baby fennel bulbs, or 2 slender fennel bulbs quartered lengthwise
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2 tomatoes
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2 large sheets of phyllo (at least 12 x 6 inches)
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2 egg yolks, beaten
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olive oil, for sauteing
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12 large sea scallops, any corals reserved
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1 lemongrass stalk, cut in 4 lengthwise
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handful of chopped chives
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chervil sprigs, to garnish
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Preheat the oven to 350 degrees F.
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First, make the sauce: heat the olive oil in a heavy-bottomed pan, add the minced vegetables and garlic, and sweat very gently, until the vegetables are translucent.
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Heat a little more oil in another pan and saute any scallop corals with the lemongrass for 2-3 minutes. Add to the vegetables.
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Pour in the wine and reduce by about on-third, then add the stock and reduce again by two-thirds. Add the cream, season, and bring to a boil. Turn down the heat and simmer 5 minutes. Strain into a clean pan.
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Meanwhile, blanch the fennel about 1 minute in boiling salted water. Drain, refresh under cold running water, and reserve.
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Blanch the tomatoes briefly in boiling water, drop them into a bowl of cold water, then remove the skin. Quarter the tomatoes, scrape out the seeds, and dice the flesh into 1/4-inch cubes. Reserve.
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lay out one sheet of phyllo pastry on a clean work surface and brush with the eaten egg. Place the second sheet of phyllo on top and brush with egg.
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Leave the phyllo to dry for 3 minutes, then cut out 8 circles, about 3 inches in diameter.
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Place these circles, egg-glazed side down, on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper to prevent the pastry from rising, then bake for 3-4 minutes, until golden.
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Heat a frying pan until very hot, then add a little olive oil, and heat until this is also very hot. Season the scallops and saute them with the lemongrass for 1 minute on each side, until golden brown. As you turn them, put in the blanched fennel to heat through.
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In a separate pan, heat a little olive oil, add the chopped tomato and chives, and heat these through. Warm the sauce through.
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In a separate pan, heat a little olive oil, add the chopped tomato and chives, and heat these through. Warm the sauce through.
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Place a scallop in the center of each plate. Top with a piece of fennel and a round of phyllo. Follow this with 2 scallops, a strip of lemongrass, another piece of fennel, and the second round of phyllo. Pour the sauce around. Garnish with the tomato and chive mixture and chervil sprigs.
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Scallop Feuillantine
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Tuile Cookies
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Chocolate Dessert
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