Chef John's Menu of the Month June 2010

 

 Summer is here, so here is a healthy and refreshing salad for all you foodies out there.
Cook with passion and enjoy yourself!
Bon appétit!

INGREDIENT    AMOUNT    UNIT
LOBSTER          0.200    GR
ASPARAGUS      0.100    GR
ROCKET            0.075    GR
MIZUNA            0.075    GR
HAZELNUTS        0.010    GR
HOLLANDAISE/ MAYONNAISE    0.020    ML
SQUID INK          0.001    ML
CHAMPAGNE VINEGAR    0.020    ML
OLIVE OIL           0.020    ML
        
METHOD        
•    reheat the lobster claw with the asparagus        
•    make a swipe with the squid ink on the plate.        
•    mix the olive oil with the champagne vinegar to make dressing.mix the greens with the hazelnuts & dressing        
•    place in centre of plate.        
•    put lobster & asparagus on top.        
•    drizzle hollandaise on top.        

Bon appétit!
John Kouphou
Chef De Cuisine
Columbia Steak House