Ingredients:
4 pieces of 8 oz fresh Haddock 2 cooked small lobsters, remove the meat 2 fresh ears of corn, corn removed from cob 1/2 cup of English peas or fresh spinach or French green beans 1 tablespoon of chopped chives 1 cup of Champagne beurre blanc; make the beurre blanc first and keep it on the side of the stove ( see recipe attached)
Beurre blanc recipe:
2 tablespoons of vegetable oil
2 shallots thinly sliced
1/2 cup of champagne
2 tablespoon of champagne vinegar
2 tablespoon of heavy cream
1 1/2 sticks of unsalted butter chilled, cut in small pieces
Beurre blanc recipe:
2 tablespoons of vegetable oil
2 shallots thinly sliced
1/2 cup of champagne
2 tablespoon of champagne vinegar
2 tablespoon of heavy cream
1 1/2 sticks of unsalted butter chilled, cut in small pieces
Directions:
1) in a 400. degree oven bake the haddock on a sheet pan with a little water on the pan to keep the fish from getting dry and cook for about 12min until the fish starts to flake.
2) in a small sauce pan heat lobster meat , corn, peas over medium heat until warm
3) add the beurre blanc to the sauce pan , keep the heat medium do not let it boil.
4) Dress your haddock on a plate, pour the beurre blanc and vegetables over the haddock
You can serve this dish over rice, mashed potatoes, or over steamed fingerling potatoes
Beurre blanc directions:
1) in a small sauce pan heat the oil add the shallots, cook over low heat for 3 min.
2) add the champagne & vinegar, cook at medium heat until it reduces to 1 1/2 tablespoon.
3) add the heavy cream reduce until it takes the appearance of a sauce
4) remove from heat add the butter few pieces at the time until all the butter is incorporated.
5) strain the sauce through a chinois or a small mesh strainer,
6) keep the sauce warm in a bain Marie or by the side of your stove.
3) add the beurre blanc to the sauce pan , keep the heat medium do not let it boil.
4) Dress your haddock on a plate, pour the beurre blanc and vegetables over the haddock
You can serve this dish over rice, mashed potatoes, or over steamed fingerling potatoes
Beurre blanc directions:
1) in a small sauce pan heat the oil add the shallots, cook over low heat for 3 min.
2) add the champagne & vinegar, cook at medium heat until it reduces to 1 1/2 tablespoon.
3) add the heavy cream reduce until it takes the appearance of a sauce
4) remove from heat add the butter few pieces at the time until all the butter is incorporated.
5) strain the sauce through a chinois or a small mesh strainer,
6) keep the sauce warm in a bain Marie or by the side of your stove.
Recipe Submitted by
Chef Lowell
The Naked Oyster
