Yield: 4 Servings

Sizzle, Summer 2015

This is a professional recipe. Nothing in it is particularly difficult but it is somewhat time consuming. In a restaurant the tasks would  be divided between 3 or 4 line cooks and a chef or sous chef to do final assembly on the plate.

Rösti:

• 8oz all-purpose potatoes
• 4oz onion
• Salt and pepper, to taste
• Clarified butter or lard

Asparagus:

• 20medium-size asparagus (approximately 2 bunches)
• 1oz clarified butter
• Kosher salt and white pepper, to taste

Crab meat:

• 1oz unsalted butter, split
• 1TBS shallot, fine diced
• 8oz lump crab
• Salt and white pepper, to taste
• 2oz white wine
• 2tsp tarragon, minced
• 2tsp parsley, minced
• 2tsp chervil, minced
• 2tsp chives, minced

Seared veal cutlets:

• 8(2.5 oz) veal cutlets
• 2oz flour, seasoned with kosher salt and pepper
• 3oz clarified butter, divided

Tarragon reduction:

• 2oz tarragon vinegar
• 4oz white wine
• 4TBS shallot, fine diced
• 2TBS dried tarragon leaves
• 1tsp white pepper, fresh ground
• 4TBS fresh tarragon, chopped

Béarnaise sauce:

• ¼cup white wine vinegar
• 1bay leaf
• 2sprigs fresh thyme
• 1tsp whole white peppercorns
• 2egg yolks
• 8oz clarified butter
• 1TBS Tarragon reduction

For Röstis:

In stockpot, parboil potatoes in salted water. Drain; cool. With cheese grater, coarsely grate potatoes.

Peel onion; coarsely grate. Wrap grated onion in cheesecloth, squeezing out liquid. Mix onion and potato; season with salt and pepper.

In large skillet, heat butter or lard (if using saute pan, increase amount and lower heat). Place 4-inch metal round-form cutter in pan; fill with potato/onion mixture to desired thickness. Pack down. Slowly remove cutter, twisting gently. Repeat.

Cook röstis over medium-high heat until each side is brown and crusty, approximately 10 minutes each side. Smooth edges as needed with spatula.

For asparagus:

Trim asparagus to desired length. Prepare ice bath.

In salt water, blanch asparagus for 30 seconds or until slightly tender. Place asparagus in ice bath. Keep in ice bath until ready to saute.

In saute pan, lightly saute asparagus in butter over medium to high heat. Add salt and pepper, to taste.

For crabmeat:

Heat butter in saute pan, add shallot; sweat. Add crab; season with salt and white pepper.

Deglaze with white wine; adding remaining butter, emulsify. Remove pan from heat; add tarragon, parsley, chervil and chives. Set aside.

For seared veal cutlets:

Cut/trim veal cutlets. Pound veal cutlets to ½-inch thickness; dust with seasoned flour.

Preheat large saute pan over medium to high heat, adding 1.5 oz. clarified butter.

Place dusted veal cutlets in pan. Sear until golden-brown, about 2 minutes each side. Cook in batches, if necessary. Use remaining clarified butter as needed.

Tarragon reduction:

Simmer tarragon vinegar, white wine, shallot, tarragon leaves and white pepper to au sec.

Remove from heat. Cool slightly; add fresh tarragon.

For Béarnaise sauce:

In nonreactive saucepan over medium heat, combine white wine, vinegar, bay leaf, fresh thyme and white peppercorns; reduce by half.

Strain mixture. Place 2 TBS of mixture into stainless-steel bowl; whisk in egg yolks. Place bowl over double boiler; whisk until mixture reaches ribbon stage.

Remove from boiler; whisk 20 seconds. Slowly whisk in clarified butter, emulsify. When desired consistency is reached, mix in tarragon reduction to taste.

For plating:

Place potato/onion rösti on plate.

Place veal cutlet on top of rösti.

Layer asparagus.

Layer crab meat.

Top with béarnaise sauce.