Psarosalata

Lobster, scallops, shrimp & calamari salad with shredded fennel & basil ladolemono

Yield: 1 order

1- 1/2 Lobster poached in Court bouillon
3 Slice Diver scallops thinly, marinated like ceviche in lemon juice & olive oil
2 Shrimp U-15 Poached & sliced in half lengthwise
3 Medium calamari tubes, grilled lightly & sliced thinly
1/2 Head of fennel shaved, core removed
1 Bu. Baby arugula
1/4 Red onion, sliced
1 endive leaves removed
1 Bu. Fennel greens

Basil Ladelemono:

3 Bu Basil
1 Bu. Parsley
1 Peeled Garlic Clove, finely chopped
1 Qt Olive oil
1/2 Tbl Red pepper flakes
Lemon juice

Procedure:

Place 1/2 of olive oil in blender with garlic & pepper flakes. Add half of herbs at a time puree on high. Add other half of herbs and puree. Season.

Garnish:

Lobster Roe dry & pulverized

For Plate:

Toss all ingredients for salads together add 2 tbl. Lemon juice & 1/4C basil puree. Check seasoning.
Place salad in center of bowl remove 3 leaves of endive and place them in the center of the salad. Sprinkle with lobster roe.

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Romaine Salata

Yield: 1 salad order

3 Green Baby Romaine, finely julienne
1 Green onion, sliced
2 Tbl. Feta Cheese, crumbled
1 Bu. Dill, chopped
1 Red baby romaine, Halved

Dressing:

2 Yolks
2 Tbl. Mustard
½ c. Feta Cheese
¼ c. Lemon Juice
¼ c. Red wine vinegar
1 qt. Blended Oil
1 tbl. Garlic, finely minced

Procedure:

Place all ingredients in blender except for oil, and blend slowly drizzle oil into mixture to emulsify to a thick dressing add water to thin if becomes to thick. Season with salt and black pepper.

Garlic Tuiles:

¼ c. All-Purpose Flour
2 Tbl. Sugar
1 ½ Tsp. Kosher Salt
2 oz Butter
Softened but cool to touch
1 Egg White
2 tsp. Garlic paste
¼ c. Parmesan Cheese
1½ tsp. Rosemary chopped optional
1½ tsp. Parsley chopped optional

Procedure:

Mix together flour sugar & salt.
Whisk butter until smooth mayonnaise like. Beat white into dry ingredients until completely smooth.
With hard spoon whisk butter in thirds until batter is creamy. Add garlic & cheese. Mix until smooth
Pre heat oven to 325 degrees. Spoon ¾ tsp. Of tuile batter in 2 1/2 inch round 1 inch apart sprinkle with herbs. Bake for 8-10 minutes. Remove & shape while hot.

Garnish:

Black olives pitted, Kalamata
Teardrop tomatoes, red & halved
Garlic Tuile

For Plate:

Toss green romaine, 4 half-teardrop tomatoes with 1 ½ oz of dressing, season with salt & pepper.
Cut red romaine in half lengthwise and toss in a small amount of dressing. Place the red romaine in the bowl leaning over the rim. Top with green romaine 3 olives around the salad and the garlic tuile on the side of the salad.

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