with pickled spring vegetables and watercress purée
Courtesy of Executive Chef David Burke
3 oz. Pastrami Salmon (bias cut)
1 oz. Shoestrings
1 oz. Watercress Purée
1 oz. Vegetable Stock
1 oz. Pickled Spring Vegetables
1/4 oz. Dijon Mustard Mousse
1/4 oz. Honey Mustard Dressing
(See below for individual methods)
2 oz. watercress
1 oz. vegetable stock
Blanch and shock watercress and dilute to sauce consistency,
then season to taste.
1 lb. vegetable ends (asparagus, peppers, celery, onions)
3 qts. Water
Bring to boil, let simmer for 1 1/2 hrs
1⁄4 oz Dijon mustard
1 tspn dry mustard
1 oz crème fraiche (whipped)
Add both ingredients/whip until smooth
1/2 oz. carrots (julienned)
1/2 oz. celery (julienned)
1/2 oz. leeks (julienned)
1/2 oz. asparagus (julienned)
1/2 oz. red onions (julienned)
3 oz. pickled brine
Heat pickled brine. Add vegetables. Let cook in brine.
(yields 1
1/2 quarts)
1 tspn mustard seed
1 tspn crushed red pepper
1 tspn celery seeds
2 tspn black peppercorns
2 tspn sea salt
2 tspn bay leaves
1 tspn cumin
3 pc. garlic cloves
2 tspn coriander
1 cup rice vinegar
1 cup white vinegar
1 cup white wine
1 qt water
1 tspn honey
1 tspn Dijon mustard
1 oz. extra virgin olive oil
2 tspn shallots
2 egg yolks
Incorporate all ingredients and blend well.
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