This dish is just sexy; there, I said it. Been sitting on this one for a few weeks and couldn’t think of a better day than today. Although this dish looks fancy, it couldn’t be easier…
Potato Mille Feuille
thinly shaved potatoes stacked on top of each other and then weighted down for about 20 minutes. The starchy juices from the potato will help bind them together. Carefully trim to desired shape and fry at 325 until golden brown and delicious! Do not fry any higher, granted theres no real “glue” holding this together a higher temp could blow the whole thing to shreds.
Champagne Caviar Sauce
1.5 cups champagne
2 thyme sprigs
1 bay leaf
1 large shallot, sliced thin
1 teaspoon lemon juice
2 tablespoons Creme fraiche
1 stick butter, cold and cut into cubes
Bring the champagne, herbs, shallot and lemon juice to a simmer and reduce until you have 1/4 cup of liquid. Strain it.
Next add the Creme fraiche, back on low heat and just let this tighten up a bit, stirring constantly. About 2-3 minutes.
Then off the heat, gradually add the cold butter to emulsify. Keep this at room temp for 30 minutes or until ready to use
Scallops
I’m posting a butter basting how-to video in the coming weeks using scallops as our example. So stay tuned!