Did two little tastings before the main Turkey feast last Thursday. One element I wanted to incorporate was seafood, seeing as the only two primary texts from the first Thanksgiving place a lot of emphasis on seafood.
Was up at my mom's farm, where hay is abundant to feed the alpacas. So I figured I could use that, too.
Sunchoke puree
Poach peeled sunchokes in milk and cream with some cleaned celery. Puree in a food processor, using the reserved poaching liquid as needed. Reserve warm.
Hay smoked sunchokes
Roast unpeeled sunchokes with a little olive oil and thyme in a medium oven until tender. On a sheet of foil make a nest of hay. Transfer the sunchokes to the hay and seal as a packet. Expose the packet briefly to a high flame, then transfer to the oven for 6-7 minutes. Remove sunchokes from packet and reserve.
Hay-butter poached lobster
Blanch the lobster for 2 minutes to facilitate removing from the shell. Chill. Bring hay and water to a boil, remove from heat, and let steep. Discard hay and reduce resulting tea. Use this liquid to build a beurre monte for poaching the lobster. Into the beurre monte steep an additional bouquet of hay for 15 minutes before poaching the lobster. Gently poach the lobster for about until done, about 6-10 minutes.
Assembly
To serve, draw lines of puree across plate. Plate a piece of unpeeled smoked sunchoke between the lines, then top with lobster tail. Garnish with celery leaves.
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