Quartet of the Sea Recipe

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Quartet of the Sea
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Ingredients:

Directions:

  1. Slice tuna very thin into pieces roughly 1 1/2 by 1 1/2 inches. Roll slices up and set aside.
  2. Cut the endive into fine julienne pieces. Warm a saute pan to a medium temperature and then add the butter. Add the endive to the pan, lightly season with salt, and stir. Allow the endive to caramelize. When the endive is golden in color, add the sugar and stir. Allow the sugar to caramelize. Add the lemon juice to deglaze the pan.
  3. Cut the additional raw endive leaves into a julienne and lightly dress with some of the Lemon Vinaigrette.
  4. Put a dollop of the caramelized endive in the middle of each plate. Place a small amount of the raw endive salad on top the cooked endive and then top with the tuna. Place additional raw endive salad on top of the tuna and drizzle some additional dressing around the plate. Garnish with a pinch of fleur de sel.
  5. Lemon Vinaigrette:
  6. 1/4 cup lemon juice
  7. 1 lime, zested
  8. White pepper
  9. 1 teaspoon salt
  10. 2 cups olive oil
  11. In a mixing bowl, whisk together the lemon juice, lime zest, white pepper to taste, and salt. Whisk until the salt has fully dissolved. While still whisking, slowly pour the olive oil into the bowl. When all of the oil is incorporated, the dressing is finished.
  12. Scallop Carpaccio with Winter Black Truffle and Crispy Shallots:
  13. 4 (size U-15) fresh scallops
  14. 2 ounces fresh black truffles
  15. Crispy Shallots, recipe follows
  16. Fleur de Sel, for garnish
  17. Extra-virgin olive oil, for drizzling
  18. Slice the scallops into very thin pieces, about 1/16 to 1/8-inch thick.
  19. Gently clean all dirt off of the truffle. Cut the entire truffle into julienne pieces.
  20. Place 2 scallop slices in the middle of each plate so that the slices are next to each other. Place Crispy Shallot rings next to the scallops on 1 side only. Cover the tops of the scallops with the black truffle. Finish with a sprinkle of fleur de sel and a light drizzle of extra-virgin olive oil.
  21. Crispy Shallots:
  22. 4 shallots
  23. 1 cup milk
  24. 1 cup all-purpose flour
  25. 1 quart vegetable oil
  26. Peel off the outside skin from the shallots. Cut the shallots into rings and then separate the layers of the shallots. Place the rings into a container and cover with the milk. Let marinate in the refrigerator for 2 to 4 hours.
  27. When ready to cook, heat the oil to 350 degrees F in a large, heavy Dutch oven. Take the shallots out of the milk and dredge them in the flour. Carefully add to oil and cook for 1 to 2 minutes or until golden and crispy.
  28. Kumamoto Oysters on the Half Shell with Iranian Osetra Caviar and Spinach:
  29. 8 to 10 pieces fresh spinach
  30. 8 Kumamoto oysters
  31. 1 cup kosher salt
  32. 1 ounce creme fraiche
  33. 2 ounces Iranian Osetra caviar
  34. Bring a small pot of water to a boil. Add the spinach to the boiling water and cook for 30 seconds to 1 minute. Transfer spinach to a napkin-lined tray to drain.
  35. Shuck all of the oysters, reserving them in the shell.
  36. Place 1/4 cup salt in the middle of each plate and position 2 oysters on each bed of salt. Place a small amount of creme fraiche on top of the oysters, then 1 or 2 pieces of wilted spinach on top of the creme fraiche. Then put a dollop of caviar (about 1/2 ounce per plate) on top of the spinach.
  37. Maine Lobster Tail with Blood Orange and Carrot Curry Puree:
  38. 2 gallons water
  39. 1/4 cup kosher salt
  40. 1 (1 1/2-pound) Maine lobster
  41. 2 blood oranges
  42. Carrot Curry Puree, recipe follows
  43. 16 leaves fresh chervil
  44. Blood Orange Juice, recipe follows
  45. In a large stockpot, bring the water and salt to a boil. Add the lobster to the boiling water and cook for 7 to 10 minutes. Take out of the boiling water and place into an ice water bath to chill. When the lobster has cooled, remove from the ice water. Remove the tail from the head by holding the head with 1 hand while your other hand gently twists off the tail. Remove the tail meat from the shell. Cut the tail meat into medallions about 1/4 to 1/2-inch thick, yielding 8 medallions.
  46. Cut off the top and bottom of the oranges. Remove the skin from the orange so there is no pith left. Then cut out the segments of the orange, removing any seeds. Cut each segment into 3 to 4 pieces.
  47. Put a dollop of the Carrot Curry Puree in the middle of each plate. Place 1 lobster medallion on each side of the puree. Place 1 chervil leaf at each corner of the lobster. Scatter the diced blood oranges next to the chervil. Lightly drizzle the Blood Orange Juice around the plate.
  48. Carrot Curry Puree:
  49. 2 large carrots
  50. 2 tablespoons butter
  51. 1 shallot, minced
  52. 1/2 teaspoon curry powder
  53. 1 cup chicken stock
  54. Salt
  55. Peel and roughly chop the carrots. Heat a saute pan over medium heat and then add the butter and shallots. Saute until the shallots are tender and translucent. Add curry powder and saute for 3 to 4 minutes. Add the carrots and cook for 4 to 5 minutes. Add chicken stock and deglaze the pan; bring to a simmer and continue to cook until the carrots are tender. Transfer mixture to a blender* and season with salt, if needed.
  56. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  57. Blood Orange Juice:
  58. 1/4 cup freshly squeezed blood orange juice
  59. 1 tablespoon blood orange zest
  60. 2 tablespoons extra-virgin olive oil
  61. Place the juice into a mixing bowl and then add the zest and oil. Gently stir until mixed.
  62. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 100.08 Kcal (419 kJ)
Calories from fat 51.76 Kcal
% Daily Value*
Total Fat 5.75g 9%
Cholesterol 15.27mg 5%
Sodium 57.31mg 2%
Potassium 814.99mg 17%
Total Carbs 9.23g 3%
Sugars 1.21g 5%
Dietary Fiber 7.7g 31%
Protein 2.64g 5%
Vitamin C 20.9mg 35%
Vitamin A 0.1mg 2%
Iron 2.6mg 14%
Calcium 135.6mg 14%
Amount Per 100 g
Calories 36.76 Kcal (154 kJ)
Calories from fat 19.01 Kcal
% Daily Value*
Total Fat 2.11g 9%
Cholesterol 5.61mg 5%
Sodium 21.05mg 2%
Potassium 299.38mg 17%
Total Carbs 3.39g 3%
Sugars 0.44g 5%
Dietary Fiber 2.83g 31%
Protein 0.97g 5%
Vitamin C 7.7mg 35%
Iron 0.9mg 14%
Calcium 49.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • sugar free,
  • good source of fiber

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