mm84321

Is that caviar inside the pear?

Thanks. It is fregola sarda, which is a tiny pearl shaped pasta from Sardinia, cooked like a risotto. You sweat some onion with diced marrow, then add the fregola to toast, and then chicken stock. You finish with parmesan, a spoon of artichoke puree, white truffle butter, and whipped cream.

Sweetbreads scaled with chestnuts

Turbot with cepes and spinach Sweetbreads with cepes, chestnuts, jerusalem artichokes and brussels sprouts

Turbot poached in milk

Getting caught up here and I must tell you, that is about the most delicious fish dish I have seen. Actually much more tempting than the Turbot dish I had at Le Cirque two weeks ago. Sadly I rarely can get Turbot here in Spokane. Your turbot looks so thick compared to what I get. I am wondering if I am incorrectly translating the name of the fish and eating something else entirely. May I ask how much the whole fish weighed, if you know? It's my all time favorite fish. Yes. This one was 7 pounds. The fillet in the picture came from just by the head, which is the thickest part of the fish. The largest turbot I've cooked was 13 pounds. I cut it into steaks and cooked it on marrow bones for a dinner party of 10.

Thanks, David. It is my favorite fish. The guy I buy them from can FedEx to you, if you ever need one. They come from Holland on Sundays, and this one came from Normandy, which come on Wednesdays. Gorgeous fish. Tonight, I tried something a little bit different. Roasted a piece on the bone and covered it with leaves of cabbage, which I cooked sous vide in chicken consommé. I then cooked some small croutons in the roasting butter, and added some of the fat and the barbes to a veal jus. Roasted and sliced sweetbreads to add on top of the cabbage, then I made a butter from some of the turbot stock to which I added caviar and a drop of lemon, and then topped the sweetbreads with this. Turned out pretty tasty.

Shellfish tart Turbot with cauliflower

Turbot from Normandy roasted on the bone, vegetables of the moment, veal jus aux barbes

So what is it?I'm thinking puy lentils on salmon "cannelloni" with cream cheese filling, shaped lime, basil and tomato flower with dill. No, that's not it. Maybe a better picture next time if you are going to play mystery dish?I'm afraid this comment veers dangerously off topic.

It is smoked salmon stuffed with salmon mousse, caviar and fancy lime. It is in the book Simply French by Patricia Wells. Hope that is helpful for everyone.

Water is hydrogen and oxygen.

I guess it depends on your definition of "hot". I would say it is anything above 62C, which in the case of pretty much all fish, and some meat, is, by definition, overcooked. In the case of frying fish, the heat is generated by the steam trapped between the fish and the batter, which is why you leave it to rest before you eat it, or else you burn your mouth. The heat you experience is the steam, not the core temperature of the fish (if fried at the right temperature and for the appropriate length of time, the core temperature of the fish never should become "hot").

I think you are misunderstanding the term "resting". It does not refer to letting fish sit in the refrigerator, but rather the period of time allowed between cooking and plating. In general, fish and meat is best when warm. Not room temperature, but not hot; somewhere in between. That is (IMO) the best way to appreciate the flavors.

In my experience, fish absolutely benefits from a rest. I learned this from simply having kept extra portions in a warm oven while sitting to eat. I would notice that the pieces of fish that sat longer after cooking had a superior texture than what I first put on my plate. The only tricky part is keeping the fish warm as it rests without it overcooking or drying out. So, my MO for most fish is to cook fillets until just about done, drain on a paper towel lined rack, maybe spoon over some of the cooking fat, or brush with melted butter, depending on the cooking method, then cover gently with aluminum foil. l keep the fish in a 180-200º oven, keeping the door ajar, for at least 10 minutes. This way the fish keeps its temperature, but rests for an ample amount of time which I find helps the fish hold its juices. That way they don't escape onto your plate and dilute whatever sauce or accompaniments you have plated with it.

Keep them frozen until frying.

The Italians call it uova al purgatorio, or "eggs in purgatory". Not sure why Nigella changed it to Hell.

Steve, do you eat all your meals at the stove?

Here is my method, as described above. I do not cut an "x", instead I make an incision through the center of each chestnut. I found this helps make them easier to peel and assures they stay in one piece. Place them in 280ºF oil for a few seconds, just until you start to see them opening up. Remove from oil, let rest until cool enough to handle, but still warm, and the shell and skin both remove with ease.

Cabbage confit au jus, sweetbreads

Sweetbreads with shaved chestnuts, celery root confit

Egg with spinach and white truffle Sweetbreads with fregola sarda and white truffle

White truffle from Alba Butternut squash veloute, white truffle whipped creamScallops with broccoli and white trufflePoularde with white truffle, autumn vegetables, sauce fleurettePoularde consomme with white truffles

I just realized there is a source index in the back of the book with a list of purveyors for most of the ingredients in the book, similar to in the EMP book. Will come in handy, except probably not for ovoli mushrooms... Hope you enjoy the book.

You can substitute for certain things, or just omit them entirely. Personally, I enjoy the hunt, and like cooking with new ingredients, so I would probably seek out at least some of the ones that interest me. Also, I know the chefs there, so I can just email them and ask where they get certain things from, as I've done in the past. The home meal section I haven't yet payed much attention to, but it looks nice. The first thing I think I will try making is either the stuffed grouse or aforementioned monkfish.