Mussels & Frog Legs: Mussels & Frog Legs with Celery Root & Fennel Puree, Papadums & Shallot Chutney - Recipe Finder
Mussels & Frog Legs: Mussels & Frog Legs with Celery Root & Fennel Puree, Papadums & Shallot Chutney
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Top Chef Season 10, Episode 13, Elimination Challenge
Ingredients
Herb-Butter Green-lipped Mussels:
- 6 each green-lipped mussels
- Quarter cup clarified butter
- Juice and zest of one lemon
- Quarter cup chopped parsley, blanched and shacked
- Quarter cup chopped cilantro, blanched and shocked
- Salt
Fennel Celery Root Puree:
- 1 bulb fennel, diced
- 1 bulb celery root, diced
- 1 Yukon gold potato, peeled and diced
- 2 cups cream
- Salt to taste
- 3 cloves whole garlic
Beet Madras Glaze:
- 1 each large red beet, peeled and diced
- 1 teaspoon apple cider vinegar
- 1 teaspoon brown sugar
- 1 tablespoon madras curry paste
- Salt to taste
Frog Legs:
- 2 tablespoons flour
- 2 tablespoons cornmeal
- 1 teaspoon fenugreek powder
- Salt to taste
- 6 each frog legs, cleaned and deboned
Directions
To Make the Mussels:
1.) Combine all ingredients in a blender, except mussels, and warm in a small sauce pot.
2.) Add mussels and remove from shells once opened. Discard shells and return mussel meat to butter mixture.
To Make the Puree:
Add all ingredients to medium sauce pot and simmer until soft. Add to food processor and pulse until smooth.
To Make the Glaze:
In a medium sauce pot, boil beets until very soft. Strain and add to blender. Add remaining ingredients and blend until smooth.
To Make the Frog Legs:
1.) Combine all dry ingredients in a small bowl and dredge the frog legs until well-coated. Drop in deep fryer for 3 minutes until crisp and cooked through. Toss in beet glaze.
In a bowl, layer celery root and fennel puree, top with poached mussel, and finish off with frog leg. Garnish with crispy papadums
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