Chef Thierry Rautureau shares recipes from his Valentine's Day menu

Print
Email
|

by KING 5 News

KING5.com

Posted on February 8, 2013 at 1:10 PM

Updated Monday, Feb 11 at 2:06 PM

Seattle’s famed Thierry Rautureau of Rover's, also known as "The Chef In The Hat," shows KING 5’s Christie Johnson how to make some delicious items off his Valentine's Day menu. Try out some decadent recipes like Wagyu Beef Style, or Scallops with Mushroom Potage for your sweetheart this Thursday.

Appetizer: Oyster with Ginger Geelee
Grate ginger
Mix ginger with tangerine juice, gelatin, and oyster nectar
Put that on top of shucked oyster
Refrigerate for 20 mins
Sit on top of a salt pile
Finish with spoon of good White sturgeon caviar

Seabass
Thinly slice seabass
Brush with finger lime caviar, olive oil, parsley, and salt

Entrée: Scallops with Mushroom Potage

Sear scallops
Sautee parsnips in butter with salt and pepper

Mushroom Potage

Saute mushrooms (chanterelle or oyster mushroom) in brown butter.
Add chopped shallots, garlic chopped, finish with chives and a little bit of chicken stock
Put the whole thing in the blender and pour into bowl when finished
Finish with olive oil (season to taste)
Top with Perigord Truffle – julienned

Wagyu Beef Style

Sear the beef in brown butter
Once seared, season the meat with salt and pepper
Let it rest for at 20 mins
Slice and plate
Cook green lentils and place them on the side.
Finish with port sauce

Port Sauce
Place port into pot with sliced shallots, garlic, thyme, and bay leaf
Reduce down to desired thickness
Finish with butter and one little piece of chocolate
Drizzle around beef
Finish with parsley, paprika oil, and arugula puree

Visit Chef Rautureau's blog for more information about him and his recipes.

 

Print
Email
|