RECIPES: Chef Todd English's Shares Faves
Oyster & caviar pan roast, rack of venison, chestnut mac 'n' cheese, and donuts.
Feb. 12, 2010 — -- Read the "Nightline" profile of chef Todd English.
Oyster & Caviar Pan Roast for Two
By Todd English
Ingredients:
For the Oyster Pan Roast:
For the Horseradish Foam:
For the Soft Poached Eggs:
For the Crispy Fried Salsify:
Preparation:
In a medium saucepan bring half-and-half and horseradish juice together and simmer for 5 minutes. Season with salt and pepper, and just before serving, quickly blend or use hand blender until foamy.
In a medium saucepan add 4 cups blended oil and using a thermometer, bring to a temperature of 350 degrees. Using a peeler, shave the salsify length wise thinly until you have about 30 ribbons. Place salsify in medium saucepan with 2 cups of milk and simmer for 2 minutes. Remove from milk, blanch dry. Once dried, add salsify to pan with oil in batches of 10 pieces and cook 3-4 minutes until golden brown. Remove and season with salt and set aside for plating.
Add 4 cups water to another medium saucepan and bring to a simmer. Add vinegar, crack two eggs into a side bowl and slowly drop into simmered water. Cook for 3 minutes, remove, and reserve for plating.
Pan Roast: In a medium sized sauté pan with high sides, add cooked bacon and shallots and cook for 1 minute over medium flame. Add white wine and cook for another minute. Add heavy cream and let reduce for 2 minutes. Add oysters and their juice, cooking for 1 minute over low heat. Season with salt and pepper and garnish with chives.
Presentation:
In a large bowl enough to feed 2, pour your pan roast into the bowl. Drop the 2 cooked eggs, and garnish each egg with a dollop of caviar and spoon the horseradish foam over each egg. Garnish with chopped chives and fried salsify.
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