Sautéed Lion Fish
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Ingredients
Lion Fish
Ortanique Beurre Blanc
Muscovy duck Breast with Saffron Yam/Sorrel Gastrique
1-4oz Muscovy smoked Duck breast Method: season with crack back pepper, salt and sear to medium rare and assemble. 4lbs Yams (Cleaned) sliced Method: Cook yam in 1 quart of water with ½ tea spoon of Saffron till medium done. Assemble yam as shown. Gastrique 1 quart Sorrel juice 3oz Brown sugar 4oz Appleton Rum Fresh (Cilantro for Garnish) Method: Add sugar to a sauce pan and caramelize, Add Rum, Sorrel, and reduce to glaze consistency. Assemble as shown |
Directions
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