Hummerit Beurre Blancilla
Beurre blanc, klassinen ranskalaista voikastiketta, on upea lusikka yli hummerit. Tämä versio saa vihjeen makeutta lisäämällä tuoretta appelsiinimehua.
Lähde: Martha Stewart Living, kesäkuu 2011
Kokonaisaika
prep
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Martha käyttää hummereita, jotka eivät ole raskaampia kuin punta ja neljäsosa, ja mieluummin pehmeät kuorimakkarat, joilla on enemmän tarjottavaa lihaa.
Russell
27.04.2023 @ 07:18
Beurre blanc, a classic French butter sauce, is a wonderful spoon over lobsters. This version gets a hint of sweetness by adding fresh orange juice. Source: Martha Stewart Living, June 2011.
This recipe takes 45 minutes to make, with 30 minutes of preparation time, and serves 4. The ingredients include coarse salt, 2 whole lobsters (1 1/4 pounds each), 1/2 cup dry white wine, 1/2 cup fresh orange juice (2 oranges), 1 shallot, minced (about 1/4 cup), 6 whole black peppercorns, 1 1/2 sticks unsalted butter, cut into tablespoons, 1/3 cup cold heavy cream, freshly ground white pepper, and fresh lemon juice, lemon wedges.
To make the dish, fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a platter with tongs and let stand until cool enough to handle. Cut each lobster in half lengthwise with a knife or kitchen shears. Remove the head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium saucepan over high heat. Boil until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to saucepan (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter 1 tablespoon at a time until thick and smooth. Remove from heat.
Whip cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
Preheat broiler. Spoon half of beurre blanc over lobsters. Scatter lemon wedges around lobsters. Broil until beurre blanc is bubbly and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemon wedges.
Martha uses lobsters that weigh no more than 1 1/4 pounds and prefers soft-shell lobsters, which have more meat to offer.