Thursday, October 5, 2006
Watercress, Frisèe, Fuji Apple Salad:
Over Crab and Chanterelle Strudel
From: Dory Ford, Executive Chef Portola Cafe, Monterey Bay Aquarium
Dungeness Crab and Chanterelle Strudel
2 pounds fresh chanterelles, cleaned and torn
(can substitute other mushrooms)
1/2 cup shallots, minced
1/4 cup butter
2 ounces Chardonnay
2 tablespoons herbs, minced (parsley, thyme, chives, chervil)
1 pound Dungeness leg meat
sheet filo pastry
1 tablespoon bread crumbs
aerosol olive oil or melted butter
Melt butter, sauté shallots until translucent. Add chanterelles, sauté five minutes more. Add wine, sauté until liquid has evaporated. Remove from heat and stir in herbs, season with sea salt and fresh black pepper. Toss in crab evenly with fingers. Layer filo pastry with an even coat of olive oil and a sprinkle of bread crumbs between each layer. Cut in half lengthwise, and into quarters widthwise. Divide crab/mushroom filling equally across the bottom of each strip of filo. Roll each one into an open-ended roll. Arrange on baking sheet, and bake at 400ºF until golden brown.Salad
1 bunch watercress, picked, washed and spun
1 head baby frisee, picked, washed and spun
2 each Fuji apples, julienned
Place greens in bowl. Just before service, julienne apple and drizzle with vinaigrette. Toss lightly.
Chef Ford serves the strudel with a Meyer lemon and chive crème fraîche, and the salad with a vanilla bean vinaigrette (recipes on this site).
To finish: Place 1 tablespoon of crème fraiche in the center of each of eight plates. Place a crab and mushroom strudel on top. Toss greens, apple julienne and vanilla vinaigrette together and place a small handful on top of each strudel, allowing it to spill down either side. Serve immediately.