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| Jumbo Asparagus and Sea Eel Cigars |
| Yields: 4 servings |
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| Ingredients |
1 sea eel (fresh or frozen) filleted
4 stalks jumbo asparagus
8 oz chopped sea shrimp
2 slices bacon
1 oz manufacturing cream
1 egg white
2 oz chopped chives
1/2 oz cognac
to taste salt & pepper
unsalted butter
4 oz red port
12 oz red wine
1 oz Herbes de Provence
2 oz honey
2 oz soy sauce
8 oz veal stalk
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| Method: Eel and Asparagus |
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Saute bacon until very crispy. Chill and chop. Add to chopped
shrimp. Add the cream and egg whites, salt, pepper & cognac.
Mix thoroughly. Spread the mousse on the meat side of the eel. Blanch the asparagus, chill and pat dry completely.
Roll the sea eel around the asparagus. Dust with flour and then sauté
in unsalted butter.
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| Ingredients: RICE |
4 oz sweet rice
3 oz coconut milk
1 t chopped green onion
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| Method: Rice |
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Cook the rice half way with water, then rinse and continue cooking the rice with coconut milk. Salt and pepper the rice.
Next add green onion to the mixture.
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| To finish |
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Reduce the port and red wine with the Herbs de Provence almost
to a burning point. In another pan, caramalize the honey and then add soy sauce. Add the soy-honey mixture to the reduced wine and port.
Next add veal stock, bring to a boil and then strain. For every 3 oz.
of this sauce, add 1 oz. of unsalted butter.
Arrange the rice on a plate. Place the eel over rice and
drizzle with sauce. |
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