Chili Cottage Cheese Cake Meuniere

Chili Cottage Cheese Cake Meuniere - Recipe Finder

Chili Cottage Cheese Cake Meuniere

Info

Total Time:
Under 30 Minutes
Skill Level:
Moderate
Cost:
Splurge

Top Chef Masters, Season 3, Episode 1 Quickfire

Ingredients

1 cup cottage cheese
1/4 red bell pepper, thinly sliced
1 teaspoon ground Aleppo pepper (or substitute 3/4 teaspoon sweet paprika and 1/4 teaspoon cayenne)
Salt and fresh ground black pepper, to taste
3/4 cup panko bread crumbs
1 medium egg, beaten
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 sets frogs legs
Flour, for dusting
1 tablespoon capers, plus a little caper juice
If desired for garnish: parsley, chervil, and fennel pollen, extra virgin olive oil, lemon juice, salt and pepper

Directions

1. In a small bowl mix cottage cheese, thinly sliced bell pepper, Aleppo pepper, and salt and freshly ground black pepper (to taste). Stir in 1/4 cup of the panko and the egg. Divide cheese mixture into 2 patties and dredge in the remaining 1/2 cup panko.

2. Heat a small saute pan over med high heat. Add 1 tablespoon butter and then carefully add cheese patties. Brown lightly on both sides and keep warm.

3. Meanwhile, dredge frog legs in flour. Heat a saut√© pan over medium-high heat, add remaining 1 tablespoon butter and the olive oil. Saute frog legs, turning occasionally to brown evenly and cook through, about 6 to 8 minutes. When frog's legs are cooked through, place cottage cheese patties on plates and top with frog legs. Swirl the capers and juice in the frog leg pan with the butter and serve immediately.

4. If desired top with an herb salad of parsley, chervil, and fennel pollen dressed with a touch of extra virgin olive oil, squeeze of lemon juice, salt, and freshly ground black pepper.