Asian Soupe De Poissin With Saffron Garlic Foam Recipes

SEARED DIJON LAMB LOIN WITH ASIAN 'RATATOUILLE' GARLIC-MINT TAPENADE

Steps:

• Mix Dijon, wine, oil, garlic, and soy. Marinate the lamb filets for 1 hour.
• Coat a large saute pan on high heat with oil. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
• Let rest for 3 to 5 minutes.
• On a large plate, place a small mound of ratatouille in the middle. Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil.
• Wine: Big, Bordeaux blend, 2nd growth
• In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute. Add the eggplant and saute 2 minutes. Add the tomatoes and zucchini and season with salt and pepper. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving.
• In a mortar and pestle, mash the garlic and olives. Add the mint, oil, and salt.

STEAMERS

Steps:

• At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
• In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
• Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.

GARLIC MARINATED LAMB WITH GARLIC CHIVE MASHERS

Steps:

• Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.;
• Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.;