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Talk Takeaway: Cooking with Chef Jacques Haeringer

Posted on Dec 24, 2012 10:45am

Chef Jacques Haeringer was here to show us how to prepare a Seafood Lover's Holiday Celebration Dinner! 

SEAFOOD BOUILLABAISSE

THE BROTH:
½ cup olive oil
½ cup each finely chopped onion, carrots, and leeks, well-washed
1/8 cup finely julienned celery
2 teaspoons minced shallots
½ cup chopped fresh tomatoes
2 tablespoons tomato paste
½ cup dry white wine
1 ½ cups fish stock
1 tablespoon sea salt (approximately)
1 bouquet garni consisting of ½ teaspoon fennel seed, ½ teaspoon anise seed, ½
teaspoon freshly ground pepper, 1 bay leaf, 1 clove, pinch of thyme, and 2
cloves garlic crushed, wrapped in a cheesecloth
½ teaspoon saffron

THE SEAFOOD:
6 mussels
4 little neck clams
¼ pound sea scallops
one 1 pound Maine lobster
¼ pound raw shrimp (20-24 count)
4 ounces fish fillets: red snapper, sea bass, grouper
4 oysters (optional)
2 teaspoons Pernod
2 teaspoons finely chopped fresh fennel
½ teaspoon chopped garlic

TO PREPARE THE BROTH:
Heat the olive oil in a large saucepan or Dutch oven. Add the onions, leeks, celery,
and carrots and cook covered until tender, about 15 minutes, stirring often. Add the
shallots, tomatoes, tomato paste, white wine, fish stock, salt, and bouquet garni. Boil
for approximately 25 minutes. Add the saffron and simmer 5 more minutes.

TO PREPARE THE SEAFOOD:
While the broth is cooking, prepare the seafood.
Clean the mussels individually under cold running water, scraping off any clinging
barnacles or "beards." Discard any half-open shells or any unusually heavy ones,
indicating internal grit.
Rinse the clams, oysters, and scallops in cold water.
Using a sharp heavy knife, force the point of the blade through the top of the
lobster head between the eyes; then cut down through the center of the head and
tail, splitting the lobster in half. Remove and discard the lobster head and the
intestinal vein running down the center of the tail. Remove the claws and crack
them with the blunt edge of the blade.
Peel and devein the shrimp. Cut the fish fillets into 2-3 inch diagonal slices.

TO PREPARE THE BOUILLABAISSE:
Add the mussels and clams to the boiling broth and simmer 5 minutes. Then add
the lobster, shrimp, scallops, and fish. Continue boiling until all the shellfish are
open, approximately 5-8 more minutes. Do not overcook.
Remove from heat, adjust seasoning (more garlic or saffron according to taste), add
Pernod and chopped fennel, and serve immediately in large warm soup platters.
Garnish with garlic toasts.

WILD MUSHROOM NAPOLEON

FOR THE NAPOLEON:

1 large Russet potato
olive oil
sea salt
FOR THE FILLING:
4-6 jumbo asparagus
½ pound assorted mushrooms: Morel, Shiitake, Oyster
2 tablespoons olive oil
1 rounded teaspoon finely chopped shallots
pinch of finely minced garlic
sea salt
freshly ground pepper

FOR THE SAUCE:
½ cup port wine
1 teaspoon balsamic vinegar
1 teaspoon butter
sea salt
freshly ground pepper

TO PREPARE THE POTATO CRISPS:
Preheat the oven to 375 degrees.
Wash and peel the potato. Using a very sharp knife or vegetable slicer, cut 8 paperthin
lengthwise slices of potato.
Lightly coat the bottom of a cookie sheet with the olive oil.
Place the slices of potato on the prepared baking sheet.
Brush the slices of potato with olive oil.
Bake in the preheated oven for approximately 10 minutes until the slices are lightly
browned and crisp.
Carefully transfer the baked potato slices, using a wide spatula, onto paper towels to
remove excess oil. Season with salt and set aside.

TO PREPARE THE VEGETABLE FILLING:
Trim the stems and steam the asparagus over salted water for 3-4 minutes; al dente.
Drain and reserve. Trim, wash, and drain the assorted mushrooms. Heat the olive
oil in a medium sauté pan, add the prepared mushrooms, and sauté for 2-3 minutes
over high flame, tossing occasionally. Add the shallots and cook 1 more minute.
Add a pinch of garlic and season with salt and pepper. Toss several times and
remove from heat. Transfer the sautéed mushrooms to a plate and keep warm.

TO PREPARE THE SAUCE:
Place the same sauté pan in which you cooked the mushrooms over high heat. Add
the port wine and vinegar. Bring to a boil and reduce by half to obtain about ¼ cup
port wine reduction, approximately 4 minutes.
Remove from heat and whisk in the butter.
Taste and adjust seasonings. Keep warm.

TO ASSEMBLE THE NAPOLEON:
Place a potato crisp in the center of each of two warm plates.
Place ½ of the prepared asparagus over each of the 2 potato crisps.
Divide ½ of the sautéed mushrooms to cover each of the potato crisps.
Place another potato crisp over the mushrooms and repeat the previous step.
Finally, top the second layer of mushrooms with the third slice of potato. (The 2
extra slices of potato are insurance against breakage.)
Spoon ½ of the port wine sauce around each of the Napoleons and serve.

HINT:
Wild mushrooms – Morels, Chanterelles, Cèpes, Hedgehog, Chicken of the Woods,
Lobster, and Cauliflower – are plentiful seasonally throughout the year. Mix several
varieties with the addition of domestic mushrooms for a memorable dish. Sauté the
mushrooms over very high heat. If necessary, prepare in several batches, as the
mushrooms will boil rather than sauté if overcrowded in the pan.

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