Dining in--Minneapolis/St. Paul cookbook

THE BLUE HORSE POACHED PAUPIETTES OF FLOUNDER WITH CHAMPAGNE SAUCE 4 (6 to7-ounce) flounder 1 teaspoon diced onion fillets 2 tablespoons white wine 2 carrots, peeled and Juice of 1 lemon julienned 4 teaspoons chopped 1 teaspoon sugar shallots Ye cup club soda Y2 cup champagne (approximately) Ye cup whipping cream 16 spears asparagus Salt and pepper 1 large cucumber 1 teaspoon chopped fresh 1 quart COURT BOUILLON chervil (see second page following) Y4 pound butter, at room temperature (approximately) . Remove cartilage from the fillets. Cut each fillet in half lengthwise. To form the paupiettes, roll the fillet halves skin side up, starting at the wide end, and secure with toothpicks. Set aside. . Ina saucepan, place the carrots, sugar, and club soda to cover. Simmer about 2 minutes, or until barely tender. Remove carrots from pan and cover with a damp towel. . Lightly peel the asparagus spears and tie together in a bundle. Immerse the stems in a pan of simmering water. Cook 3 to 4 minutes, or until al dente. Remove from pan and cover with a damp towel. . Peel the cucumber, cut in half lengthwise, remove the seeds and slice thinly. Set aside. . Bring the Court Bouillon to a gentle simmer. Add the paupiettes and poach about 8 to 10 minutes, or until flaky. Check after 7 minutes. Be sure water does not boil. Remove the paupiettes from the bouillon and take out the toothpicks. Cover and keep warm in a low oven. Reserve the bouillon. Ss N co Ne) THE BLUE HORSE In a sauté pan, melt 1 tablespoon of the butter. Add the cucumber and onion and sauté over high heat about 4 to 5 minutes, stirring occasionally, or until the cucumber is al dente. Add the wine and simmer 1 minute to let the alcohol evaporate. . Meanwhile, melt 1 tablespoon of the butter in a steel frying pan. Sauté the asparagus spears in the butter for 2 minutes, sprinkling the lemon juice on top. In a separate pan, melt 1 tablespoon of the butter and sauté 2 teaspoons of the shallots and the carrots for 1 minute. Keep the asparagus and carrots warm. . Inasaucepan witha heavy bottom, sauté the remaining 2 teaspoons shallots in 1 teaspoon of the butter about 1 minute. Add the champagne and % cup of the reserved Court Bouillon. Cook over high heat about 4 to 5 minutes until reduced by half. Add the cream and cook 1 minute, or until the sauce has reached a light consistency. Be sure that the sauce does not come toa boil. Remove from heat, add 4 tablespoons of the butter and whisk until thoroughly blended with the sauce. Season with the salt and pepper to taste. . Arrange the sautéed cucumber in the center of four dinner plates. Place two paupiettes on the cucumber portions. Pour the champagne sauce equally over the paupiettes and sprinkle with the chopped chervil. For garnish, arrange the asparagus spears and the carrots next to the paupiettes on each plate. Drizzle the warm lemonflavored butter over the spears. Serve at once before the champagne sauce has a chance to curdle. Note: Sole may be substituted freely for the flounder. We never expected the success we've had with fresh fish. The reason for it? We find people have become very diet-conscious—and they enjoy the concept of ‘fresh.’ THE BLUE HORSE COURT BOUILLON Y2 cup white wine 2 tablespoons diced carrot Y2 cup white vinegar 1 bay leaf Y4 cup diced onion Y% teaspoon salt Ys cup diced celery 6 peppercorns Place all ingredients with 3 cups cold water in a saucepan. Simmer ¥ hour to blend flavors; do not reduce. Refrigerate or freeze, as desired. (HE BLUE HORSE FRESH D’ANJOU PEARS FLAMBE ; fresh d’ Anjou pears Y4 cup port wine 1 tablespoon butter 2 tablespoons brandy Ys cup sugar 1 pint French vanilla Juice of 1 lime ice cream 1 cup melba sauce Y2 cup sliced almonds (purchased)