Page 102 - SFC - V15

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For the Mushroom Duxelles:
• In a small sauté pan, slowly caramelize shallots with canola oil over a low ame. This should take about a half an hour. Let cool.
• While the shallots are cooking, in a large sauté pan over high heat, sauté mixed mushrooms in Madeira with chopped thyme.
• When the mushrooms are ready, they can be chopped with a knife or placed in a food processor.
• In a bowl, mix the chopped mushrooms, mascarpone, parmesan, truf e oil, and caramelized shallots. Season to taste.
For the Coconut-Lemongrass Sauce:
• Using a heavy bottomed pan, gently sweat the onions in vegetable oil over a low ame. When onions begin to soften, add garlic and lemongrass. After 5 minutes, deglaze with chardonnay, milk and coconut milk. Cover with a lid and cook for approximately 1 hour. When done, puree in a blender and pass through a chinois or sieve.
• Add the lemon zest and season with salt. Keep warm.
For the Rouget:
• Spread the duxelles between the 2 rouget lets with the skin side out.
• In a sauté pan over high heat with a little canola oil, sear the sh on both sides. Do not put in the oven or you risk overcooking the sh.
To Serve:
• Warm the peas in the sauce and ladle into a serving bowl.
• Toss the fennel in olive oil and salt.
• Using the fennel as a raft to keep the rouget skin from getting
soggy, place the sh on top. Enjoy.
Nonna Rose’s Crab Cioppino Serves 6
Wine Recommendation:
Chateau d’Escales Whispering Angel Rose (blush) wine—France
Tomato Sauce:
3/4 cup Olive oil
1 1/2 Onion, chopped
6 cloves Garlic, coarsely chopped 40 oz Tomatoes, canned, chopped 18 leaves Basil, julienned
Salt & Pepper to taste
Cioppino:
3 fresh Crabs (1 1/2 pounds each), 3 whole or 3 lbs cracked crab 1/4 cup Olive Oil
3 cloves fresh Garlic, chopped
Crab butter (optional) Save butter, roe, from three crabs
1 1/2 cup Dry White Wine
1/2 cup Onions, chopped
18 Prawns
24 Manila Clams, well scrubbed 24 Mussels, well scrubbed
1 cup Clam Juice or Fish Broth
4 Crushed Tomatoes, peeled and seeded
Salt & Pepper to taste
4 1/2 cups prepared Tomato Sauce
Parsley, chopped, as needed
Salt, Pepper and Pinch Red Pepper Flakes to taste
For the Tomato Sauce:
• Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown each. Add tomatoes, basil leaves, salt and pepper, and simmer for 15 minutes to blend avor.
For the Cioppino:
• In a 8 quart kettle (or sautoir), heat the olive oil and sauté the onions until transparent. Add the garlic and sauté until it begins to brown.
• If available, stir in crab butter and let cook slowly for 5 minutes (crab butter is saffron yellow in color and adds a distinctive rich avor).
• Next, add the wine to keep the butter and garlic from burning. Add tomatoes and tomato sauce and red pepper to taste. Cook mixture at a simmer for about 15 minutes. Add the broth, salt and pepper, crab*.
• Cover and continue to simmer at low heat for about 8 minutes.
• Add prawns, clams, mussels, and cook for 2 more minutes.
• Serve in a bowl and sprinkle with fresh parsley.
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