Dining in--Minneapolis/St. Paul cookbook

simmer for 2 to 3 minutes. Add the cream and bring to a boil; lower heat and reduce by half, approximately 5 minutes. Remove from heat. . Add the butter one pat ata time, while swirling the pan. Season with salt and pepper to taste. The Northern Italian cuisine of Stradivarius emphasizes seafoods, veal, and natural sauces. We spend a large amount of time on presentation. CHICKEN AND HAZELNUT MOUSSE 3 (%-pound) chicken breasts, Salt and pepper to taste deboned and skinned 1 cup whipping cream 2 egg whites 4 cups Chicken Stock Y. cup chopped hazelnuts (see index) 1 teaspoon dried sage HERBED TOMATO SAUCE (see next page) . In a food processor, combine the chicken breasts and the egg whites to form a paste. Add the nuts, sage, and salt and pepper. Add the cream slowly and process until the consistency of smooth paste. Cool. . Meanwhile, pour the chicken stock into a saucepan and bring to a simmer over medium heat. Shape the cooled chicken mixture into 2- inch oval dumplings and drop several at a time into the chicken stock. Simmer about 5 minutes. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remaining dumplings. . Serve immediately on individual plates. Top each serving with Herbed Tomato Sauce. The influence of nouvelle cuisine is felt today in Northern Italy. We prefer to keep away from the well-known dishes here and perfect other ventures. HERBED TOMATO SAUCE 1 cup Chicken Stock Y%, cup white wine (see index) Y, teaspoon dried sage Ya cup tomato paste Ys pound unsalted butter, Y2 cup whipping cream sliced Combine all ingredients except the butter in a saucepan. Bring to a boil over medium heat and reduce by half, or until the sauce coats the back of a wooden spoon, approximately 5 minutes. Remove from heat and swirl the butter slices into the sauce. —" N RED SNAPPER EN CROUTE 1 pound salmon 1 teaspoon lemon juice 3 egg whites 2 sheets frozen puff 3 cups whipping cream pastry, thawed Dash of nutmeg 1 (%2to%-pound) fillet Salt of red snapper Pepper 1 egg % pound broccoli florets SORREL SAUCE (approximately 2 cups) . In a food processor, process the salmon and two of the egg whites to a paste. Chill a few minutes. Put the mixture in a bowl and beat in 2 cups of the cream, stirring until thick and smooth. Add the nutmeg, Y% teaspoon salt, and a pinch of pepper. Refrigerate until ready to use. . In a saucepan, bring 2 cups of water to boil; add the broccoli and blanch for 5 minutes. Refresh in ice water; drain. Process the broccoliand remaining egg white in the food processor. Chill a few minutes, then place in a bowl and beat in the remaining 1 cup cream, the lemon juice, /% teaspoon salt, and a pinch of pepper. Chill until ready to use. os . On a cookie sheet with a 1-inch rim, spread flat one sheet of the puff pastry, keeping the other sheet covered with a damp towel. Lay the snapper fillet on the puff pastry, leaving plenty of border. Spread the salmon mousse in a %4-inch-thick layer over the top of the fillet, making a dome shape in the center. Mold the broccoli mousse on top of the salmon mousse. . Preheat oven to 400°. . Beat the egg with a pinch of salt and brush this egg wash around the fillet on the pastry. Lay the second sheet of pastry over the layered fillet. Using your hands, shape the pastry into an oval sphere, pressing the two sheets together to join edges. Cut off all but a ’2-inch border of pastry and tuck this border underneath the oval. Use the scraps to make a fish tail and head and attach by brushing with egg wash and pressing to adhere. . Bake in preheated oven for 20 minutes. When baked, remove and let rest 5 minutes. Slice vertically into six portions and serve on individual plates, accompanied with the Sorrel Sauce.