Close Window
| July 2007 |
|
Reflection: I was driving on I-5 going to work last Monday. Traffic, as usual, was horrendous. I decided to get out of the mess, took the top off my 1967 Buick and detoured onto the 101 coast highway. The sun rays were showering my soul. The waves were big and high and the surf was crashing against the rocks, creating a foam on the beach that resembled snow. This reminded me of summers in Brittany. I have lived in the United States for over 20 years and I am the lucky guy who has two parties at his house; the 4 th of July for barbeque and beers and the 14 th of July…Bastille Day for bouillabaisse and Sancerre, a delicious Sauvignon Blanc from the Loire Valley. Every summer, my family has a tradition of the boys going fishing on the coast and gather shellfish and other sea creatures while the girls got the Sunday late lunch started. After gathering our bounty and having a couple of glasses of Pastis in my uncle Bernard’s camper, we would start preparing the bouillabaisse - a delicious, brothy shellfish stew scented with the ripest tomatoes, garlic and saffron. It is a taste of Brittany from my home to yours. . Tip: Make sure that all your shellfish are alive and the mussels, clams and cockles are closed. Discard any open shells. While preparing bouillabaisse, be sure that you do not overcook any of the shellfish. But most importantly, put your splash of Pernod at the last second before serving. This will keep the anise aroma alive. If you are allergic to shellfish, you can substitute any of the shellfish with your favorite fish. But choose a firm and non flaky fish such as swordfish, shark, tuna, monkfish, or salmon. |
Recipe:
"
Maine Lobster and Shelfish Bouillobaise "
Saffron Scented Vegetables
serves six
|
The Brothprawn shells (reserved from prawns used below) 2 Tbsp. olive oil 4 shallots, finely chopped 4 stalks celery, finely chopped 8 cloves garlic, crushed 1 cup Sauvignon Blanc 3 cups clam juice 2 cups chicken stock 1 1/2 cups tomato juice 1 cup tomatoes, chopped 1/4 cup parsley, finely chopped 1 small stalk lemon grass 6 whole black peppercorns 4 sprigs fresh lemon thyme 1 bay leaf 1 tsp. sea salt 1 lemon, zested In large stockpot heat olive oil over high heat. Add prawn shells. Roast 2 minutes. Add shallots, celery, and garlic. Cook 5 minutes. Add white wine. Reduce by half. Add clam juice, chicken stock, tomato juice, chopped tomatoes, parsley, lemon grass, peppercorns, lemon thyme, bay leaf and sea salt. Bring to boil. Simmer 15 minutes. Strain through fine sieve into stockpot. Stir in lemon zest.
The Vegetables 1 large bulb fennel, trimmed, cut into 6 wedges 6 medium leeks, root trimmed, white part only 1 small cauliflower, cut into florets 2 Tbsp. olive oil 2 cups chicken stock 1 pinch saffron ** sea salt and freshly ground black pepper Heat olive oil over high heat in medium saucepan. Add vegetables. Sauté 2 to 3 minutes. Season to taste with sea salt and freshly ground black pepper. Add chicken stock and saffron. Reduce heat to medium. Cook 10 minutes. Remove leeks. Set aside. Continue to simmer until fennel and cauliflower are tender, 5 minutes more.
The Seafood 6 - 5 oz. Maine lobster tails 30 cockles, scrubbed and washed 18 littleneck clams, scrubbed and washed 18 green lip mussels, scrubbed, beard removed and washed 12 jumbo prawns, peeled, deveined 12 large jumbo scallops 1 Tbsp. cilantro, chopped 2 Tbsp. Pernod Poach Maine lobster tail for 1 minute in hot broth Add remaining seafood. Cover. Cook 2 minutes. Stir with slotted spoon. Cook for another minute or until all shells are open. Add cilantro and splash of Pernot. Season to taste with sea salt and freshly ground black pepper.
The Presentation 6 sprigs lemon thyme 6 spears lemon grass 1 loaf country French bread, sliced 1” thick and grilled Divide seafood among six warm 1” deep serving plates. Add fennel, leeks, and cauliflower to plate. Ladle reduced broth over. Garnish with lemon thyme and lemon grass. Serve with grilled country French bread for dunking. |
Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California
www.ChefBernard.com 2006 - Web Design Frank Tycer - http;//www.FrankTycer.com