Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

A dish that chef Grant Achatz originate at Trio some years ago, it consists of tiny ravioli squares filled with liquid black-truffle essence. You pop a square into your mouth, bite gently and thrill to a black-truffle explosi

Source: http://leisureblogs.chicagotribune.com/thestew/2007/10/phils-last-meal.html

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

San Francisco ChronicleWho needs wine when you have Diet Coke?San Francisco ChronicleAs shown in the picture above, the Top Chef judge was pairing a beautifully styled and presented salmon fillet with a diet soft drink. …an

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Potato Waffle with Salmon
Eric Frechon
Le Bristol Hotel
Paris, France

Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination is classic. Have everything ready; once you grate the potatoes the waffles must be cooked or the potatoes will discolor.

Serves 4

Tangy Cream
1 cup thick creme fraiche
Juice of 1 lemon
Salt and freshly ground pepper

1 hard-boiled egg
1/2 bunch chives, minced

Gaufrettes
2 large potatoes
1/2 cup cream
2 egg yolks
2 eggs
1/4 cup clarified butter

4 thin smoked salmon fillets
1/4 cup caviar

8 whole chives
4 leek leaf sections (optional)

To prepare the tangy cream: Mix the creme fraiche and lemon juice in a small non-aluminum bowl. Season to taste with salt and pepper and set aside.

Shell the hard-boiled egg. Grate the white and yolk separately. Toss together with the chives and set aside.

To prepare the gaufrettes: Peel the potatoes and finely julienne them with a mandoline. Put the potato pieces into a large bowl; squeeze out the excess water and drain. Add the cream, egg yolks, and egg and mix well. Brush a hot waffle iron with clarified butter. Put a one fourth of the mixture in the waffle iron and close. Cook until well browned, 2 to 3 minutes. Remove and keep warm. Repeat to make all four gaufrettes. Alternatively, the potatoes may be shaped into cakes and fried until browned in clarified butter in a saute pan or skillet.

To serve: Fill a 5-inch ring mold with a thin layer of tangy cream. Spread a thin layer of grated egg and chives in the mold. Lift the mold. Repeat on all the plates. Place a potato waffle on each circle. Ruffle a smoked salmon fillet on top of each waffle. Make a quenelle of caviar and place on the salmon. Place two whole chives on each.

La Symphonie Neptune
Daniel Bonnot
Consultant
New Orleans/France/Brazil

Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round mushrooms whose caps have been carved with gracefully curving lines. And puff pastry fleurons are decorative rounds of puff pastry, usually cut with a scalloped cookie cutter, browned and puffed in the oven. They add a stylish bit of crunch to the plate.

Serves 4

1 pound salmon fillet, diced
4 egg whites
1-1/2 cups heavy (whipping) cream
Pinch of coriander
Salt and freshly ground white pepper to taste
1/2 ounce chopped truffles (optional)
4 Dover sole fillets
6 shallots, chopped
1/2 cup julienned herbs
1 cup dry white wine
1 cup fish stock
1 pound large shrimp, peeled and lightly poached

1/2 pound unsalted butter
1 ounce Louisiana choupiquet caviar

16 scallops, lightly sauteed in olive oil
1/2 pound crayfish, boiled in court bouillon 2 to 3 minutes (court bouillon recipe below)
8 mushrooms, tourneed for garnish, lightly poached in lemon water
8 puff pastry fleurons, baked golden brown

Because you are working with seafood and eggs, which are very perishable, have all equipment chilled before beginning.

Put the diced salmon into a food processor and process; the mixture with ball up. Add 4 egg whites and blend for 1 minute. Add the heavy cream slowly while the machine is running. When the cream is incorporated, transfer the mousse to a chilled bowl. Fold in the coriander, salt, pepper, and truffles (optional). Pack the mousse into a pastry bag. Chill if not using immediately.

Preheat the oven to 350 F. Lay the sole fillets out and fold the ends into the middle of each fillet. Lift and mold each into a circle, about 1-1/2 inch in diameter. Place in a buttered poaching pan. Using a pastry bag, pipe mousse into the center of the circles. Put 2 tablespoons of the shallots, the herbs, and half of the wine and the fish stock into the pan. Add the shrimp to the pan. Cover the pan with parchment paper and poach in the oven for 20 minutes.

Pour the poaching liquid and reserved wine and fish stock into a small saucepan and boil until reduced by one third. Add the cream and simmer for 15 minutes to reduce. Whisk in the soft butter, a little at a time, until completely mixed. Season with salt and pepper; gently stir in the caviar.

To serve: Place a circle of sole and mousse in the center of each warmed serving plate. Arrange shrimp, scallops, crayfish, and mushrooms artistically around the fish. Spoon butter sauce over the seafood. Garnish each plate with a golden brown puffed pastry fleuron.

Court bouillon (short boiling)
For cooking the crayfish (one pound)
Chop:
Garlic
Celery
Onion
Carrot
Thyme
Bay Leaf
Parsley
Whole Black Peppercorns
2 cups dry white wine
1/2 gallon water

Combine the ingredients in a pot, adjusting the amounts to personal taste. Boil the ingredients together for 20 minutes to blend, then add the live crawfish to the liquid and cook for 3 minutes.

Tea-smoked Salmon
Richard Perry Restaurant
St. Louis MO

Rosy smoked salmon is served with traditional accompaniments of sour cream and capers, and the surprise of apple julienne. The salmon is marinated in a mixture of maple syrup, apple, leek, coriander, and tea leaves, then smoked over tea leaves to impart an unusual, delicate taste. This dish uses a smoker, designed to create a smoke chamber over low heat. Follow the manufacturer´s directions for assembling your smoker for use.

Serves 6 to 8

2 cups oak, mesquite, or hickory chips

2 pounds fresh salmon fillet or other firm-fleshed fish
1/4 cup pure maple syrup
1 tablespoon coarse salt
1 teaspoon cracked black pepper
1 medium green apple, cored and cut into matchsticks
1 small leek, white and green parts, finely chopped
3/4 cup tea leaves (preferably apple flavored)
1 tablespoon cracked coriander seeds
1/2 cup brown sugar

Juice of 1/2 lemon
1/2 cup water
1 medium green apple
1 cup sour cream
1/2 cup drained, rinsed capers

Arrange the salmon in a shallow non-aluminum dish. Brush with maple syrup and sprinkle with salt and pepper. Top with the apple, leek, and 1/4 cup of the tea leaves. Sprinkle with coriander seeds. Cover with plastic wrap and refrigerate 3 hours. Rinse the salmon and pat dry.

Start a fire in an outdoor smoker, using charcoal and the dry wood chips. Line the water pan with foil, then place the remaining 1/2 cup of tea leaves and the brown sugar in the pan (do not add water). Place the water pan in the smoker. Arrange the marinated fish on the cooking grill and place about mid way in the smoker. Cover and smoke about 30 minutes, depending on the heat of the fire and the thickness of the fish.

To prepare the garnish: Combine the lemon juice and water in a small bowl. Core the apple and cut into matchsticks (julienne), putting the apple julienne into the lemon water to prevent browning. When all of the apple is cut, drain off the lemon water.

To serve: Slice the fish into very thin diagonal slices. Arrange on salad plates and garnish with sour cream, capers, and apple julienne.

Salmon Carpaccio
Ramiro Rodriguez Pardo
Restaurant Catalinas
Buenos Aires, Argentina

It´s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice thing is that you can prepare and set aside the salad plates ahead of time, and pack the carpaccio in molds and refrigerate them. At the last minute, turn out the molds, add the lemon slices and chives, garnish the tops, and you´re ready to serve.

Serves 4

Greens

• 32 – inner leaves of endive
• 20 arugula leaves
• 28 spinach leaves
• 20 dark red lettuce leaves
• 32 whole chives

1-3/4 pounds fresh salmon fillet, skin and bones removed

• 1 pound fresh shrimp, shelled and cleaned
• Juice of 4 lemons
• 2 – fresh tomatoes, peeled, seeded, and cut into 1/4-inch dice
• 4 sprigs fresh dill, chopped
• 1 tablespoon of grated fresh gingerroot
• 20 to 24 fresh chives, minced
• 1 cup olive oil
• Salt and freshly ground black pepper to taste

1 lemon

To prepare the greens: Wash green leaves thoroughly and pat dry. – Set aside on a paper towels.

Cut the shrimp and the salmon fillet into small square pieces, about 1/4-inch. Put them into a chilled bowl with the lemon juice. Add the tomato, dill, freshly grated ginger, and half of the minced chives. Toss to blend. Stir in the half of the olive oil and season with salt, and pepper. Stir in more olive oil, a little at a time, until the mixture holds its shape well. Taste; adjust seasoning with salt and pepper. Cover with plastic wrap and chill for at least one hour in the refrigerator.

To serve: Cut the lemon into quarters, then cut each quarter in half. Set aside 8 of the smallest spinach leaves.

Arrange 8 endive leaves in a radial design in the center of each plate. Building up the radial design, arrange 5 arugula, spinach, and red lettuce leaves over the endive on each plate. Pack chilled carpaccio into a 2-1/2-inch mold or small bowl. Turn out the mold in the center of the greens on one plate. Repeat with the other plates. Garnish each salad with 2 slices of the lemon. Top each mold with a sprinkling of the reserved chopped chives and stand two of the reserved small spinach leaves in each. Insert the heavy end of 8 whole chives into the base of the mold on each plate, creating a radial design.

In the words of the chef, voila! Sit and enjoy yourself!

for my seafood course i’m going with bernard cretier’s classic, a regular feature at cretier’s wonderful restaurant in northwest-suburban lakemoor. the thick salmon fillet is encased in a golden-brown, flaky pastry envelope and …

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