Parchment paper 4 skinless Grouper fillets Asparagus either whole or chopped depending of thickness A combination of fresh rosemary, sage and chives 1 large sweet onion, thinly sliced juice of ½ lemon and lemon slices freshly ground black pepper and garlic salt 4 teaspoons butter or olive oil
Heat oven to 400°. Measure four 24 inch long sheets of parchment.Fold each sheet in half, and starting from the folded side, cut a large half-heart shape.
Open one heart on a work surface and place one quarter of each of the ingredients on the parchment and top with a fish fillet. Repeat with the other three pieces of parchment and ingredients. Season each with garlic salt and pepper and a pat of butter or olive oil on top.
To seal, tightly roll the edges towards the fish to ensure no juices leak out while cooking.
Place packets on baking sheets and bake for 15 to 20 minutes or until the packages are slightly browned and puffy.
Combine all ingredients and bring to a simmer. Lower heat and reduce by 2/3, approximately one quart. Skim off fat during reduction. Finish sauce by stirring in 1 cup of heavy cream and 3 ounces of butter.
Sauce Mornay (Cheese Sauce) is usually used for the base of a cheese soufflé or gratin. Classic recipes use half Gruyère and Parmesean. Today it is often used with many other cheeses. A combination of two well-aged cheddars works amazingly. Blue cheeses also work very well, but please choose genuine Roquefort, gorgonzola, stilton, etc.
For Sauce Mornay add four ounces of cheese per quart of Béchamel. Stir the sauce just long enough for the cheese to melt.
Cream sauce in modern times has been all but replaced by lightly reduced cream. Traditionally cream sauce is finished by taking 1 quart of Béchamel with 7 ounces of heavy cream. Reduce the mixture to three-quarters. Add an additional 5 ounces of heavy cream. This should bring it to the right consistency.
Whisk together egg yolks, white stock, mushroom cooking liquid, and lemon juice. Add to hot Sauce Velouté and whisk returning to heat. Reduce sauce by one-third, approximately one quart. Whisk 4 ounces cold butter into the sauce.
* Mushroom Cooking Liquid
Is prepared by cooking mushroom for 15 minutes in a covered pot with an equal amount of water. While cultivated button mushrooms work, as with all cooking adding more exotic wild mushroom will make a more flavorful broth.
Made by combining two normally incompatible liquids through the incorporation of a binding or emulsifying agent.
Egg Yolks: Classically most common emulsifying agent.
Sabayon: Egg yolks and flavoring components whisked into a foamy mixture over a hot water bath until they are thick and airy. Clarified butter is then added in a steady stream and whisked until smooth.
Clarified Butter:Butter that has been slowly melted, allowing most of the water to evaporate and the milk solids to separate and settle in the bottom of the pan.
Warm emulsified sauces will break or curdle if not prepared or held properly. Ideal temperature 120 degrees (49 degrees Celsius)
Possible reasons for failure:
The sabayon was I sufficiently cooked.
The sabayon was overcooked.
Clarified butter was incorporated too quickly.
Excessive heat made the butter separate from the yolks.
If sauce broke, ways to restabalize:
Beat a few drops of water into the sauce, working it in from the bottom inner edge of the bowl and using a small wire whisk gradually bring the whole sauce into the process.
If the sauce broke because it was too hot, add a few drops of cold water.
If the sauce broke because it was too cold, add a few drops of warm water.
If the sauce appears about to break, dip the bottom of the bowl into ice water bath and whisk constantly until the sauce smooths.
Warm Emulsified Sauces
Cook sabayon over hot water bath, whisking constantly.