Surf and Turf 8/18/12
Braised oxtails are transformed into a Surf and Turf dish by adding sautéed fish and topped with sautéed trumpet mushrooms. This dish is a creation of Thomas Keller from the French Laundry! The dish called for cèpes and salsify as garnishes but both ingredients are impossible to find. Since I could not find cèpes and salsify I used trumpets mushrooms and I omit the salsify all together but I think in the end the dish still capture the essence of the dish that was created by Keller.
I served this dish at my French Laundry at home dinner party and because it was part of an 8 course meal I kept the portion very small.
Phuc our personal Sommelier for the evening though that this dish was very creative but it was a bit difficult to pair with wine! Should the dish be paired with a white wine, a Rosé wine, or Red wine? In the end Phuc paired the dish with the Chateau Canon La Gaffelière 2000 and it was a match in heaven!
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These recipe called for Monkfish and I was not able to find it so I replaced it with Cod.
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Close look at the dish
Preparation work..
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1 batch of braised oxtail-Click on LINK for recipe For the mushrooms: 1 bag of Trumpets mushrooms, chopped shallots Fish: Monkfish, or cod, or halibut Salt and pepper |
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Use the braised oxtail recipe. Once the oxtails are cool enough to handle, pull the meat from the bones. |
Put the pulled meat in a container and refrigerate if not using right away. Re-heat in the microwave at serving time. |
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In a hot oiled pan sauté the mushrooms. |
Make sure your the mushrooms are not overcrowded so you can get a nice caramelize color. Set aside in a warm place |
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Sprinkle the fish with salt and pepper and inn a hot oiled pan sauté the fish for a few minutes until golden brown. |
while the fish is cooking start plating the dish but putting a layer of braised oxtails. |
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Add the fish on top of the braised oxtails... |
lay the mushrooms on top of the fish. Spoon the sauce around the oxtails and it is ready to be served. |
Filed as: Meat
