A SPECIAL NEW YEARS MEAL
Try something new for the new year. Here is a meal that will make memories and impress your guests.
Today on the menu is:
Asparagus with Hollandaise sauce
Ocean Perch with orange slices, butter and rosemary in Papiotte
A PICTURE OF OUR FINISHED MEAL
FIRST GATHER YOUR INGREDIENTS
This will be needed for both the Hollandise sauce and the Pommes Anna. It can easily be made in the microwave. You want clarified butter because the burning point is much higher when used in cooking. I usually keep some in my fridge for when I need it. It will keep well for a couple of weeks.
You will need:
3 - 4 sticks of unsalted butter (not margarine) cut into cubes and placed into a microwave safe dish.
Place in microwave on low heat and gradually melt butter a little at a time. It will separate and look like this from the side after it has cooled.
The top will look like this.
Once cooled, gently ladle the fat from the top and discard.
After, pour the middle section (the clarified butter) into a separate container for use, being careful not to pour in the bottom section of the butter.
You will need:
1 cup clarified butter, warm
1 T water
2 egg yolks
2 T freah lemon juice
Salt to taste
Dash of Cayenne pepper
Place egg yolks and water in a stainless steel bowl and beat well.
Hold the bowl over a hot water bath and continue to beat until tick and pale yellow.
Take the bowl off of the heat and slowly beat in the warm butter using a wire whisk. Add the butter, drop by drop in the beginning. Once you see an emulsion forming you can add the butter faster. Beat in the lemon juice and seasonings. Taste and adjust seasonings to your taste. Keep warm.
You will need fresh asparagus for this dish. I prefer the little one's because of the tenderness.
Hold the asparagus by the spear and the cut end. Where it bends and snaps is the separation point from the woody tough end and the tender end.
Place in a steamer and steam until slightly tender. It is best when it still has it's beautiful bright green color and not mushy. It will have a lovely and flavorful crunch to it when eaten.
You will need:
Potatos, peeled and stored in water before slicing
1/2 c. clarified butter
Salt and pepper
Slice the potatoes very thinly. Do not soak in water after sliced. In a heavy saute pan or cast iron skillet, spread half of the butter. Lay out the potatoes in a spiral covering the bottom of the pan with a nice design. Season. Here is a picture of the start with a slice of potato in the center.
Spread out the rest of the potatoes evenly and season. Put the rest of the butter on top of the potato cake.
Cook the potato cake on top of the stove until it begins to brown. Finish cooking in the oven at moderate heat (about 325 - 350). When the potato cake is vooked all the way through, remove from the oven and carefully invert onto a plate or sheet pan.
Allow to cool and then cut into wedges. Heat in a hot oven just before serving.
TO MAKE THE OCEAN PERCH EN PAPIOTTE YOU WILL NEED:
Ocean Perch (or other firm fleshed fish)
Fresh orange segments
Wisked egg white
Fold a piece of parchment paper and cut out a half heart shape. When you open it, it will look like this:
Now place your fish on one half of the paper and layer it with the orange segments, butter and rosemary.
Next, use your egg whites to brush around the edges to act as a glue to hold the parchment paper together.
Begin at the top of the heart and brush with whites and fold over the cut/open edge.
Continue until you go around all of the open/cut edge.
Now just give a light brushing to secure the open/cut edge.
Bake at 450 degrees for about 20 minutes. The packets will rise with the steam. Serve the parchment packets to each guest and allow them to cut open their packet and enjoy the steamed flavors. Make sure to let them know ahead of time that the packet will produce steam once opened.
I hope you give these dishes a try this year and enjoy them. I wish for all of you a delightful and prosperous 2010 with many happy endeavors. HAPPY NEW YEAR FROM ME TO YOU!!!