Page 49 - foodservice news magazine Nov-Dec 2018
P. 49
RECIPE
49
TARRAGON SAUCE
250 ml veal base
100 ml cream
1⁄2 bunch tarragon, finely chopped
M E T H O D In a saucepan, reduce the veal base to a thick texture. Add the cream, mixing well. Reduce a little more, then stir through the chopped tarragon. Set aside.
SPATCHCOCK
4 medium-sized spitchcock, butterflied 0.05L cooking oil
15 g butter
Preheat the oven to 180°C. In a fry pan on high heat,
add some cooking oil and add the spatchcock with the skin side down. Cook for 2 minutes or until brown and crispy. Lower the heat to medium, add the butter and flip the spatchcock, and cook for a further 7 minutes. Transfer the spitchcock to the oven, and roast for about six minutes. Remove from oven and rest in a warm place for 5 minutes.
T O A S S E M B L E In four plates, make a circular bed of creamy polenta. Surround with the mushrooms and top with the spatchcock. Drizzle with the tarragon sauce and garnish with micro-herbs. Serve immediately.
M E T H O D
Jon Touillet is the head chef of Sydney’s Bistro Mosman.
