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Chef
David LeFevre
Water
Grill (Kings Seafood)
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Slow
Poached California White Sturgeon with Roasted Beets,
Horseradish-Celery-Abalone Salad and Alverta President
Caviar
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| Creamed
Spinach
Serves
8
a) Spinach
___Blanch,
shock, wring dry and coarsely chop
b) Butter
___Sweat
onion and garlic in the butter until soft.
c) Onion, minced
d) Garlic, minced
e) Flour
___Add
flour and cook until all the flour is
___incorporated
into the butter
f) Cream
___Add
the cream and reduce until
___nape
consistency
g) Nutmeg Season
h) Salt
i) White pepper |
1lb
1 T
2 oz
1 oz
1 T
2 T
2 cups
Taste |
| Beet
Puree
Serves
16
a) Roasted Beet scraps
b) Chicken stock
___Blend
the beets and stock in a
___vitamix
blender until smooth
c) Red wine Vinegar
d) Olive oil
___Add
the red wine vinegar and olive
___oil
to the blender while running
e) Salt
f) Pepper |
1 lb.
4oz
1TB
2 T
Taste |
| Horseradish
Vinaigrette
24
Portions
a) Horseradish, fresh grated
___Wisk
together in a bowl
b) Lemon Juice
c) Olive oil
d) Salt and Pepper |
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| Chive
Oil
45
Portions
a) Chives
___Blanch,
shocked, wrung dry, and chopped
b) Grape seed oil
c) Salt
___Blend
and pass through cheese cloth |
1 lb.
1 cup
1/2 t |
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| Celery
Salad
4
Portions
a) Celery, peeled.
___
De ribbed, sliced thinly on the bias
b) Celery leaves, cleaned
c) Red Radish , fine julienne
d) Mustard sprouts
e) Abalone, shaved thinly
___Toss
with horseradish vinaigrette,
___season
with salt and pepper |
1/4 cup
8 leaves
6 each
1/8 cup
1/4 cup |
| Horseradish
Sauce
12
Portions
a) White wine
b) Shallot, minced
c) Garlic, minced
___Reduce
a,b,c, to sec.
d) Heavy cream
e) Horseradish, fresh grated
___Add
d+e and reduce by half
f) White wine Vinaigrette
___Add
to above mix and blend in Vitamix
g) Salt
h) Pepper |
1/2 cup
3 oz
1/2 oz
1 cup
1/2 cup
2 T
Taste
Taste |
| Roasted
Beets
a) Large red Beets
b) Olive oil
c) Sprig thyme
___Salt
and pepper Season with thyme, salt, pepper
___and
rub with olive oil, roast at 400 until knife
___tender.
Peel, cut into 1 3/4 inch disks. Warm at
___service
in the salamander. |
3
1 oz
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| Plate
Up
1
Portion
1. Beet Puree
2. Roasted beet disks
3. Creamed spinach
4. Chive oil
5. Steamed Sturgeon (Poached in Court Bouillion)
6. Horseradish sauce
7. Celery-Abalone salad
___with
horseradish Vinaigrette
8. California Transmontanous Caviar |
1 oz
3 each
2 oz
.25 oz
6 oz
1 oz
1/4 cup
.25 oz |
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