Seafood, Cornish Hen, and Walnut Veloute
Sep 16, 2007 by GodsMullet | 0 Comments| Share it:
Seafood, Cornish Hen, and Walnut Veloute w/ Wild Mushrooms
- 3 Cornish Hens
- 2 Lobster Tails
- 10 Scallops
- 3 stalks Celery
- 2 Carrots
- 6 cloves Garlic
- 1/2 Red Onion
- 1/2 lb Walnut Halves
- 3 Tbsp Dijon Mustard (real stuff, not the grey poupon stuff)
- 2 Tbsp Sweet Vermouth
- 2 Cups Heavy Cream
- 1/2 cup Heavy Cream (Whipped, for garnish)
- 1/2 oz Dried Shiitaki Mushrooms
- 1/2 oz Dried Porcini Mushrooms
- 1/2 oz Wild Lobster Mushrooms
- 1/2 oz Chanterelle Mushrooms
- Seafood Seasoning (old bay, etc)
- Lobster Base
- Bouquet Garni
- Herbes de Provence
- Bay Leaf
- Seasoning Salt
Cut the carrot, garlic, celery and onion into rough pieces. Let your Cornish Hens have one last drink before they go out in a blaze of glory.
Remove the breasts from the hen and peel the skin off. De-bone the breasts and set them aside. Take the remainder of the hen, including the giblets and breast bones, and tear them apart into several pieces.
Combine 2 tbsp of the Dijon mustard with the sweet vermouth and a few pinches of nutmeg.
Brush the breasts with the mixture and top with paprika, seasoning salt, and freshly ground pepper. Let refrigerate.
Sear the cornish hen parts in some butter over high heat.
There will be a bit of smoke, so make sure your smoke alarms are switched off.
Make your bouquet garni by putting the herbs in a cheesecloth and wrapping it up
Add the vegetables and bouquet garni to hen. Fill the pot with water until the contents are covered. Add some seafood seasoning and salt. While covered, let the stock boil for 2 hours or so, stirring occasionally.
In the meantime, bring a small pot of water to a boil and add a bit a cinnamon, nutmeg, salt, and the walnuts. Let boil for about 15 minutes.
Drain the water and the end result should be really soft walnuts. Simmer the mushrooms off in some water for about 7 minutes to rehydrate them. Sear the breasts off just to the point of being fully cooked. Do the same for the lobster and the scallops. Thinly slice the breasts.
Strain off the stock and reserve about a quart of it (freeze the rest).
Take 3/4 of the walnuts, 1/2 of the mushrooms, and about a 1/4 of the seafood and puree it up with a bit of the stock. Add the 2 to 3 Tbsp of lobster base and bring back to a boil - simmer for about 10 minutes to allow the flavors to mix.
Stirring constantly, add the rest of the dijon mustard, mushrooms, seafood and hen. Simmer for 5 minutes then add the stock and the heavy cream.
Make a flour and cornstarch slurry and slowly add it to desired thickness.
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