crab with truffled mashed potatoes and sea urchin sauce
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| from the kitchen of mark franz, farallon, san francisco |
| makes 4 servings |
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| | truffled mashed potatoes: |
| 1 lb. | yukon gold, yellow finn or russet potatoes, peeled and halved |
| | salt and pepper to taste |
| 1/2 cup | heavy cream |
| 2 Tbsp | unsalted butter |
| 1 Tbsp | white truffle oil |
| 3 oz. | fresh or frozen black truffle, (2 tablespoons if minced) |
| |
| | sea urchin sauce: |
| 4 Tbsp | unsalted butter, room temperature |
| 1 | shallot, minced |
| 1/4 cup | dry white wine |
| 1 | spring thyme |
| 1/4 cup | clam juice |
| 1 oz. | sea urchin roe, chopped |
| | salt and pepper to taste |
| |
| 8 oz. | fresh dungeness crab meat |
| | fresh chive for garnish |
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| to make potatoes: in a large saucepan, cover potatoes with cold water by 1 |
| inch. add salt and bring to a boil. reduce heat to a simmer and cook |
| potatoes until tender, about 40 minutes. drain and return potatoes to |
| saucepan. over low heat, cook potatoes until a film begins to appear |
| opaque, 3 to 4 minutes. in another saucepan, heat cream and butter until |
| hot. using a food mill or ricer, puree potatoes. whisk hot cream mixture |
| into potatoes until absorbed. transfer potatoes to a bowl; loosely cover |
| with aluminum foil, set over (but not touching) warm water for up to one |
| hour before serving. just before serving, stir in the truffle oil and |
| chopped truffles. season to taste with salt and pepper. |
| |
| to make sea urchin sauce: in a small saucepan, melt 1 tablespoon of butter |
| over low heat. add shallots and cook until translucent, about 2 minutes. |
| add wine, increase heat to medium-high, and cook to reduce liquid by half. |
| add thyme and clam juice and cook to reduce to 3 or 4 tablespoons. reduce |
| heat to low and whisk in remaining 3 tablespoons of butter, 1 tablespoon |
| at a time, to make an emulsified sauce and strain through a fine-mesh |
| sieve. add sea urchin roe. season to taste with salt and pepper. set over |
| warm water (but not touching) for up to 1 hour before serving. |
| |
| to serve: warm crabmeat in a bowl set over warm water. put 1/4 of the warm |
| mashed potatoes in the center of plate. top with crabmeat and spoon on |
| some of the sea urchin sauce. garnish with chives. |
| |
| chef's tip to simplify: "the most complicated this here is the sauce; try |
| anchovy butter in place of the sauce. it's quick and easy, and would be an |
| interesting addition to this dish." |
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| (ID: 78704) Mirror: rec.food.recipes: Mon, Jun 23, 2003 |