1/4 lb.4 c. |
U-10 Scallops, ice cold |
1/4 lb. |
Halibut scraps, ice cold |
1 |
egg |
1 c. |
heavy cream |
2 lbs |
Dungeness Crab leg
meat, shelled |
2 T. |
chopped fresh Italian Parsley |
4 sprigs |
thyme, fresh |
|
lemon juice |
1/2 lb. |
butter, cubed |
|
salt and pepper |
4 lbs |
Flat Iron steak |
| |
vanilla oil |
|
fresh thyme, chopped |
Crab Cake:
Combine cold scallops and halibut scraps in a food processor. When pureed, add in whole egg and slowly add cream until balled mix runs smooth.
Place crab meat in a layer in an ice-cold bowl. Add mousse, and sprinkle with Parsley. While being careful not to break up crab meat, fold mix together until it is combined. Portion cakes – 3 oz each and store in the fridge.
Cooking Procedure:
In hot saute pan, add clarified butter. Place seasoned cake in butter, turn when golden on one side. Immediately following, squeeze fresh lemon juice on crab cake, add cube of whole butter and 2 sprigs of fresh Thyme and baste cake with spoon over heat until butter turns brown. Place cake on plate with paper towel to drain.
Flat Iron Steak:
Serve with pan seared or grilled Flat Iron Steak basted with vanilla oil, butter and fresh thyme.
Assembly:
Garnish with peeled cooked white and green asparagus, Hollandaise Sauce, Roasted Purple Potatoes, Microgreens with Vanilla Oil, Veal Demi-Glace and Mustard Oil drops.
Enjoy with a glass of Cakebread Cellars Pinot Noir, Carneros, Napa Valley
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