Poached Monkfish Liver, Black Chicken Velouté, Black Chicken with Monkfish Liver

Poached Monkfish Liver, Black Chicken Velouté, Black Chicken with Monkfish Liver - Recipe Finder

Poached Monkfish Liver, Black Chicken Velouté, Black Chicken with Monkfish Liver

poached-monkfish-liver-black-chicken-velouteacute-black-chicken-with-monkfish-liver

Info

Course:
Main Course
Prep Time:
1 1/2 Hours
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef Masters, Season 2, Episode 6, Elimination Challenge, Winner

Yield

8 Servings

Ingredients

1 Monk Fish Liver
1 Black Chicken
1 Tablespoon Miso
1 tablespoon Mirin
1 Tablespoon French Mustard
1 Tablespoon Hot Dog Mustard
1 spring Tarragon
3 Lemons
1/2 cup Sake Wine
1/2 cup white wine
1/2 stick Butter
1/2 cup cream

Directions

1. Roll monk liver into a torchon and boil for 30 minutes.

2. Grind black chicken leg to make a farce.

3. Put monk liver in between black chicken farce and use fat to wrap around. Roast for 15 minutes at 375 degrees.

4. Use black chicken stock to make chicken volute, with tarragon, lemon and sake.

5. For Soya Burnt Butter: Reduce 2 lemons and 1/2 cup white wine. Burn butter until dark. Reduce with 1/2 cup cream and put everything together in a blender.

6. For Miso Mustard: Blend 1 tablespoon of Miso, 1 tablespoon or merin, 1 tablespoon of French mustard and 1 tablespoon of hot dog mustard together in a blender.