Courtesy of: Executive Chef Franck Desplechin and Executive Pastry Chef Morgan Gurney
JUMBO ASPARAGUS & FRESH BURRATADRIED KALAMATAS OLIVES, LEMON ZEST WILD RICE “SOUFFLE”GUANCIALE, BROWN BUTTER HOLLANDAISE
Brown Butter Hollandaise:6 ea egg yolks360 gr unsalted butter cut into cubes75 gr hot water60 gr lemon juice Salt & pepper
In a small saucepan, cook the butter over moderate heat until it smells like roasted hazelnuts and the milk solids are lightly browned, about 7 minutes. Remove the pan from the heat and let the brown butter cool slightlyBring a medium saucepan of water to a simmer over moderate heat. In a blender, combine the egg yolks and the hot water; blend for 2 seconds. With the blender on medium speed, gradually add the hot brown butter, a few drops at a time at first and then in a thin stream, until fully incorporated. Add any browned bits from the bottom of the pan, then add the lemon juice. Season the hollandaise with salt, pepper and a pinch of cayenne
Lemon Salt:390 gr salt32 gr lemon zest
Mix all ingredients together
Basil Oil:140 gr Basil, washed and stemmed215 gr oilve oil
Blanch basil in boiling salted boiling water, shock in ice water. Squeeze out excess water and place in blander. Add oil and process for 5 minutes. Pour mixture in to tighly covered container and let stand for at least 3 hours. Starin through a chinois and store in tightly covered container
To Serve:3 x asparagus, peeled, blanched 0.5 x BurrataPuffed Wild rice, seasoned with lemon saltDried Kalamatas olivesBrown butter hollandaise Guanciale, brunoise, sautéedBasil Oil
SEARED SCALLOPS & PEACH YOGURT SAUCECOMPRESSED PEACHES, SUMMER SQUASH AND ZUCCIHNIEGGPLANT CROUTONS, SALMON ROEPeach Yogurt Sauce:10 ea Peaches3 ea Limes1 ea Red Bell Pepper32 oz Plain Greek Yogurt Honey to taste Salt to taste
Remove seeds from bell pepper and medium dice. Cut peaches in half and remove core. Rough chop peaches combine with peppers, place in a small sauce pan and cook over moderate heat. While cooking add juice and zest from limes. Remove from heat and blend in vita-mix until smooth. Pass pureed product thru a chinois and place in refrigerator to cool. Once completely cooled fold puree into Greek yogurt until desired consistency is obtained. Add honey and salt to taste.
Eggplant Crouton:1 ea Eggplant Cornmeal & Salt
Peel and cut eggplant into 1” planks. Heavily salt eggplant planks on both sides. Place into pan with a grate at the bottom and refrigerate for 30 minutes. Remove from pan and cut into 1” size cubes. Toss in cornmeal until eggplant cubes are completely coated. Deep fry cubes.
LEMON MERINGUEStrawberry Goat Cheese Mousse