The minute I learned how to whip a Bearnaise sauce from Chef Bill Millholland. I was looking forward over the weekend to make a sumptous breakfast using my left over crab cake meat. The idea of using a bearnaise instead of the classic hollandaise poured over my crab cake patties, gives a slighty tangy taste. My boring days of hollandaise is now over..
For Crab Cakes:
(A)
1 lb blue crab lump meat,patted dry
1 cup of Ian Regular Panko Breadcrumbs
1 shallot, minced
1 tsp of dijon mustard
1 large egg, slighty beaten
2 tbsp mayonnaise
dash of Maggi Savor, Calamansi Liquid Seasoning (available in Asian store)
3 tbsp of celery, brunoise
salt and white ground pepper
(B)
2 oz of champage vinegar
splash of tarragon vinegar
1 tsp of crack peppercorn, ground
1 shallots, ciseler
(C) Hollandaise
2 yolks
2 tbsp of warm h20
1 cup of warm clarified butter
salt, cayenne pepper and lemon juice and zest
Directions:
Combine all ingredients (A) in a large bowl, slowly fold the mixture together by using spatula, be careful of over mixing . Lightly moist your hands to form a crab patties. (each about 3/4 inch thick)- arrange them in a line rimmed sheet with wax paper- place them in a fridge to cool.
prepare the sauce
In a saucier, over a high heat combine (B) and reduce by three fourths. Remove from the heat and set it aside.
In a heat proof bowl, place over a saucepan of barely simmering water. combine the egg yolks and 2 tbsp of warm water, continue to whip over until thick and light. Very slowly whip in the butter (add the butter slowly at first) . Season it with cayenne pepper, salt, lemon juice and zest. The finished sauce should be thick but pourable. Then add it the vinegar mixture and tarragon leaves for garnish.- set it aside
Pan fry the cakes in butter until browned on both sides and cooked through. Search each crab cake with blanch asparagus and drizzle some bearnaise sauce..Yummy!!!
March 29, 2010 at 2:38 am |
Yum, yum!