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Nouveau Louis Deneb Williams ~ Executive Chef Serves 4 Guests INGREDIENTS Louis
Dressing 1 cup mayonnaise ½ cup heavy cream ¼ cup Thai sweet chili (strained) 1 Tbsp lemon juice Court
-Bouillon 2 qt water, wine optional 1 ea lemon (juiced) 1 tsp Seafood
Salad 1 8 oz can Dungeness crab meat 6 ea tiger prawns (sliced lengthwise),
size 16-20s 1 ea 6 oz lobster tail (chopped), optional ½ cup cantaloupe (peeled, seeded and diced) ½ cup watermelon (peeled and diced) 2 oz prosciutto (chopped and cooked
crisp) Plating
and Garnish 1 ea English cucumber (sliced paper thin) 4 oz microgreens or baby lettuce(s) 1 oz extra virgin olive oil To taste kosher salt PROCEDURE Louis
Dressing Ø
In mixer
combine mayonnaise and heavy cream and lemon. Ø
Whip for two
minutes. Ø
Using a fine
mesh strainer add sweet chili and mix. Nouveau
Louis Ø
Cook prawns
and lobster in court bouillon for 3-4 minutes. Ø
Shock
immediately in ice water and set aside. Ø
Toss crab,
lobster, melon, and prosciutto with 4 oz Louis dressing. Ø
Arrange
cucumbers on inside of ring mold. Ø
Place sliced
prawns in the bottom of the ring mold. Ø
Fill ring
mold with seafood mixture and pack lightly. Ø
Remove ring
mold. Ø
Top with microgreens
lightly dressed with olive oil and kosher salt. Ø
Dress plate
with additional Louis dressing. |
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