March 25, 2010

Petrole Sole roulades with herbs, Spring Peas and Crispy Potatoes

Roulade of Petrale Sole, Savory English Pea Puree, Yukon Potato, Cognac Sauce

This is a great spring dish with lots of simple flavors.  I got all fancy pants with presentation, but the dish will taste the same if you don't have the time or the patience to play with the presentation.

This recipe was intended to serve four people.
Petrale Sole
2 Bunches of parsley
Bunch of chives
Bunch of basil
Olive oil
Yukon Potatoes
Peas removed from the pods or frozen peas
Salt and pepper

Peel two small yukon potatoes per person and cut into small consistent pieces.  To help keep the dish a little lighter, fry the potatoes in equal parts olive and canola oil on one side in a covered non-stick pan on medium heat.  The amount of time to cook depends on how large the cut is on your potatoes.  I cooked mine for 10-12 minutes.

I take the fish and sprinkle with kosher salt and a little finely ground black pepper, finely chopped parsley and finely minced chives.  Then roll the fish starting with the thicker end of the fish and seal with a single tooth pick by inserting through the fish roulade at an angle leaving the tail resting on the bottom of the roll.

Take a 1 1/2 cups of sweet peas, blanch in salty boiling water for around thirty seconds, longer if your using fresh peas.  Strain and submerge in an ice water bath to stop the cooking process.  Next pick the leaves off of one bunch of basil and do the same to a bunch of Italian parsley (flat leaf parsley).  Then fry both of the herbs separately until they turn crispy and dark green (not brown).  Then puree the drained peas, basil, parsley and 1/4 cup of grated Parmigiana Reggiano and 1/2 cup of olive oil in a food processor until very smooth.  As always season with salt and pepper.

Sear the pieces of sole in a nonstick pan with olive oil and butter.  Put the fish in the pan being careful not to over crowd the pan.  Sear with the tail flap down and cook until brown covered to cook the roulade through.  About 5 -6 minutes over medium heat.

In the pan drippings add one minced shallot and saute until golden and then turn off the gas and add 1/2 cup of cognac and let sizzle then turn your gas back on medium-high heat to help cook out the alcohol while being careful not to catch the cognac on fire.  Once the cognac has reduced by 1/3 add in 3 tbs. of butter, 1/2 bunch of finely chopped parsley and turn off the heat and swirl the butter into the pan and check the seasoning.

Then just arrange your potatoes on the plate in a spaced out herringbone pattern, pile a a scoop of the pea puree towards one end of the potatoes and put 2 pieces of fish and ladle the sauce over the fish.  Garnish with lemon zest and some chive oil.

March 9, 2010

Restaurtant Joel Robuchon

So here it is!  My first posting is the best meal I have ever had in my life.  It was at Joel Robuchon Restaurant in Las Vegas at the MGM Grande Casino.  Each of the 18 courses was spectacular.  The perfect flavor and balance of each dish along with the presentation, garnishes, bread & butter carts; the décor; the unpretentious and the non-intrusive service all wrapped in a flawlessly decorated package.  I hope I have another opportunity to experience Restaurant Joel Robuchon again before I die. 

I have posted the menu followed by all the photographs of all the dishes.  Some of the courses were combined onto one server in order to follow a theme of flavors.  Enjoy!

MGM Grand Hotel in Las Vegas
“Known around the world as "Chef of the Century," legendary French Chef Joël Robuchon has come straight out of retirement to open his very first French restaurant in the United States. Joël Robuchon caters to a sophisticated palate that features a menu of his finer specialties that redefines Las Vegas fine dining. The traditional French cuisine reflects Robuchon's respect for the finest ingredients.
Limited seating creates the intimacy one can expect from Joël Robuchon. Reservations strongly recommended.
Joël Robuchon presents four prix fixe à la carte menus, in addition to the
16-course tasting menu.
Joel Robuchon restaurant offers complimentary limousine service to all guest reservations for the restaurant.”

Executive Chef
Claude Le Tohic

         Le Caviar
en infusion de corail anisée, en surprise
Caviar on a fennel cream served as a surprise
         Le Foie Gras Shaved black truffles and potatoes, topped with foie gras carpaccion
         La Symphonie de Truffe
uneCrispy truffle tart with onion confit, paris mushroom broth with veal ravioli, trembling chicken royale
         La Saint-Jacques 
Seared scallops, spiced coconuts milk and fresh coriander condiment
         Les Crustacés
Delicate flan of sea urchin with mocha foam, crispy peppermint flavored langoustine, roasted lobster with green curry
         Le Riz 
Paëlla style pilaf of rice, fricassee of frog legs and shaved tartuffi di Alba
         La Châtaigne Delicate chestnut cream with smoked lardons foam
         Le Turbot 
Turbot filet with baby spinach and wasabi flavored artichoke, béarnaise emulsion
         Le Veau
 Milk fed
sautéed veal chop with herb gelée, zucchini and fresh pistachios
         Le Soja 
Risotto of soybeans sprouts, lime zest and chives
         Les Fruits Exotiques
Exotic fruit cocktail, yogurt sorbet
         La Fuji
Fuji apple confit with Calvados granite, dulce de leche
         Le Moka - Le Thé
escortés de mignardises

          My Passion Fruit sorbet and Italian Cream Birthday Cake!