Herbed Jack Napoleon
- 6 oz. Amber Jack
- 3 T. Hotel Butter
- 3 oz. Jumbo lump Crab
- 6 Jumbo Shrimp
- 1 cup Pecan rice
- 3 oz. Summer Vegetables
- 1 oz. Garlic Béchamel
- Chef Blend
Mise en place:
- Cut fish into (3) 2 oz. pieces
- Slice hotel Butter
- Warm rice
- Sauté Vegetables
- Sauté Crabmeat
- Season with Chef Blend and Grill
- Layer all ingredients
Garnish with fresh seasonal garnishes.
Maitre d'Hôtel Butter
Yield: 1 lb.
Portion: 1 oz.
Prep Time: 10 minutes
Cook Time: 10 minutes
Number of Portions: 16
- 1 lb. butter
- 1/4 cup chopped parsley
- 1 1/2 fl. oz. lemon juice
- pinch ground white pepper
- Using a mixer with the paddle attachment, beat the butter at low speed until it is smooth and creamy.
- Add the remaining ingredients and beat slowly until completely mixed.
- Roll the butter into a cylinder about 1 inch (2 1/2 cm) thick in a sheet of parchment or waxed paper. Chill until firm.
- To serve, cut slices 1/4 inch (1/2 cm) thick and place on broiled or grilled items just before service.
Yield: 1 gal.
Portion: 1 fl. oz.
Prep Time: 15 minutes
Cook Time: 45 minutes
Number of Portions: 128
- (Roux) 4 fl. oz. butter
- (Roux) 4 oz. bread flour
- 1 qt. milk
- 1 qt. cream
- 1 each small whole shallots quartered
- 1 each whole cloves
- 1 each bay leaf, small
- salt to taste
- ground white pepper to taste
- Review instructions for making and incorporating roux.
- Heat the butter in a heavy sauce pot over low heat. Add the flour and make a white roux. Cool the roux slightly.
- In another saucepan, scald the milk. Add cream. Gradually add it to the roux, beating constantly.
- Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
- Stick the bay leaf to the onion with the clove and add to the sauce. Simmer at least 15 minutes, or if possible, for 30 minutes or more. Stir occasionally while cooking.
- Adjust the consistency with more hot milk, if necessary.
- Season very lightly with salt and white pepper. Spice flavors should not dominate.
- Strain the sauce through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain marie, or cool in cold-water bath for later use.
For each of the following sauces, add the ingredients indicated to 1 qt. Béchamel Sauce. Season to taste.
Cream Sauce: 4 to 8 oz. heavy cream, heated or tempered.
Mornay Sauce: 4 oz. grated Gruyere cheese and 2 oz. parmesan, stirred in until just melted. Finish, off heat, with 2 oz. raw butter. Thin out with a little hot milk, if necessary, or use a stock of broth appropriate for the dish being prepared.
Mornay Sauce for Glazing or Gratineeing: Finish Mornay Sauce with liaison of 2 egg yolks and 2 oz. heavy cream.
Cheddar Cheese Sauce: 8 oz. cheddar cheese, 1/2 tsp. dry mustard, 2 tsp. Worcestershire sauce.
Mustard Sauce: 4 oz. prepared mustard.
Soubise Sauce: 1 lb. onions, finely diced, cooked slowly in 2 oz. butter without browning. Simmer with sauce 15 minutes, and force through a fine sieve.
Tomatoed Soubise Sauce: Add 1 pt. thick tomato purée to 1 qt. Soubise Sauce.
Natuna Sauce: 6 oz. Shrimp Butter, 4 oz. heavy cream. (Note: Classic Nantuna Sauce is made with crayfish, not readily available in all parts of the United States.)
- 40 oz. Paprika
- 32 oz. Salt
- 32 oz. Garlic powder
- 16 oz. Black pepper
- 16 oz. Onion powder
- 16 oz. Cayenne pepper
- 16 oz. Oregano
- 16 oz. Thyme