Week 8: Crustacean velouté, pork chop, brill dugléré, and filets of sole “Bonne Femme”

CRUSTACEAN VELOUTÉ

Essentially a crab bisque, this soup was made by cooking some whole velvet crabs in fish stock and aromatic garnish. (Yes, we had to smash the crabs to death with a rolling pin at 7:00am).

We served the velouté with some artichoke fritters!

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PORK CHOP WITH JARDINIÈRE VEGETABLES

I am not a big pork fan, but I was pleasantly surprised by how easy this was to make. Definitely give it a try!

1. Trim edge of fat on your pork chop and reserve.

2. Mirepoix 1x onion.

3. Jardinière Vegetables (5cm long x 0.5cm wide).

   1. Celeriac, carrot, turnip, green beans.

   2. Blanch your veggies (about 2-3 minutes).

4. Cooking your pork:

   1. Melt some of the reserved fat from earlier in a sauté pan with a bit of neutral oil.

   2. Season your pork chop with salt and pepper on all sides.

   3. Cook pork chop for 6-7 minutes per side (about 12-14 minutes total, depending on the side). Be sure to color the rind/all edges as well. If you have any trimmings from your meat, place them in the pan with the pork chop.

   4. Once your pork chop is almost done cooking, add butter to the pan and baste your meat. Reserve and cover loosely with foil.

JUS

1. Degrease your pan.

2. Add your chopped onion to the pan and cook down, bringing any residue from the bottom of the pan. Add a bit of pepper.

3. Once onions are cooked down, add 50ml of veal stock (and any trimmings you may have). Transfer to smaller sauce pot if needed. Bring to a simmer and skim off any foam/impurities that rise to the surface.

4. Strain your jus and reserve the onions for plating.

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BRILL DUGLÉRÉ WITH “ROSEVAL” POTATOES

I have never worked with this type of fish, but I enjoyed it! We braised it in fish stock and placed it in a sauté pan lined with shallots, onions, white wine, chopped parsley, diced tomatoes, and salt + pepper. For presentation purposes, we peeled back the skin of the fish.

We accompanied the fish with roseval potatoes (essentially boiled and sliced potatoes, topped with crushed peppercorn, salt, and chives).

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FILET DE SOLE BONNE-FEMME

While “bonne-femme” is not the most flattering term in French, this dish was yummy!

We once again braised the fish in some fish stock. The sole was coated in a sabayon finish and then placed under the broiler for a few minutes to brown.

SABAYON FINISH

1. Reduce your cooking liquid.

2. Dice 40g butter and add to your reduced stock — shake your pan to bind the sauce.

3. Whisk 2 egg yolks and 15ml of water. Continue whisking over a double broiler (careful with your heat levels, as you do not want to cook the eggs). Once you have reached a “ribbon consistency,” set aside.

4. Whip 40ml of heavy cream.

5. Combine your egg yolk mixture and reduced stock. Fold in your whipped cream.

6. Salt + pepper + lemon juice to taste.

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Hope everyone has a great week and a Happy Thanksgiving!!! Xoxo