Orange Sabayon Cream
From the Chez Boucher Cooking School in Hampton
1 blood orange, juiced and zest
1 cup champagne
1 cup fish stock
1/2 cup orange juice
1 each shallot, minced
8 each egg yolks
Place the blood orange juice, champagne, fish stock, orange juice, and minced shallot in a small saucier and reduce on medium high heat until a half cup of liquid remains.
Place the egg yolks in a medium stainless steel mixing bowl. Blend in the reduction liquid, place the bowl over a pot of simmering water and whisk vigorously until smooth, light and creamy.
Adjust seasonings with salt and white pepper if needed and finish the sauce with a pinch of freshly grated nutmeg.
Chiffonade: To cut into "ribbons’
Herbs D’ Provence
Coulis puree of itself
Tourneau football cut with seven sides.
Mise en place
<i>Read more about the Chez Boucher Cooking School in the April issue’s "Cuisine" section.</i>