by: John D’Elia, Executive Chef – Marx Brothers
Foi Gras cheese spread, salmon lox rolled up in a French style crepe topped with duck bacon and pistachios, in an Alaska blueberry coulee
Jicama Cucumber slaw Crepe batter
jicama 1/2 root 500g flour
english cucumber 2 ea (shredded) 6 eggs
carrots 2ea (shredded) 4 cups milk
Romaine 1 head (shredded) 6oz butter
5 g salt
Foi Gras /Mascarpone Spread Procedure
foi gras 2oz Hear medium size sauté pan with clarified butter
mascarpone cheese 2 cups add batter till brown on edges flip and remove,
put cheese spread on the inside add slaw, lox
Alaska Blue Berries Coulee and bacon pistachio mix and roll. Blue berry
blueberries 1/2 cup sauce for dipping.
rice vinegar 1/2 cup
Brown sugar 1/2 cup
s/p TT