Wednesday, June 8, 2005
Bite with Belkys: Veal Chop With Rock Shrimp Hash and Lobster-Caviar Nash From Ivy
It's a delicious duo. Now you can make this "surf and turf" dish in the comfort of your own home. If you struggle deciding what to have for dinner -- why limit your choices? Have the best of both worlds! Time to grab a bite.
The Chef:Howard Kleinberg
The Restaurant: Ivy
The Dish: Veal Chop with rock shrimp hash and lobster-caviar nash
- 2 12 oz center veal cut veal chop
- 6 medium spears green asparagus blanched and shocked
- 8 oz large dice Yukon gold potatoes blanched in water till just tender
- 4 oz rock shrimp lightly poached
- 1 cup lobster nage
- 2 tbsp domestic caviar
- 1 sprig of thyme picked and chopped
- 1/2 oz chopped parsley
- 2 oz thinly sliced white onion
- 1 garlic clove thinly sliced
- 1/2 oz unsalted butter
- 2 oz vegetable oil
- Kosher salt
- fresh cracked black pepper
-Preheat grill to medium-high. Lightly oil veal, then season it with salt and pepper.
-Sear both sides on hot part of the grill, then move to cooler part and continue to cook for approximately 6 minutes per side for medium.
-Preheat a saute pan to medium high. Add 1 oz of vegetable oil.
-Once the oil is hot add some sliced onions and slowly sauté until golden brown.
-Add thyme, garlic, potatoes and butter. Continue to sauté until potatoes turn brown and are crisp.
-Add the rock shrimp, continue to sauté and garnish with parsley.
-For the asparagus, coat them with oil and place them on the warm part of the grill to mark, but not to burn.
-Once the rock shrimp hash is ready place it on a dish and place the veal chop on top. Ladle the chop with lobster-caviar nash and stand the asparagus up leaning on the veal.
- 6 oz lobster stock
- 3 oz unsalted butter cut in small pieces
- Kosher salt
-In a heavy bottomed saucepot bring lobster stock to a low simmer over medium heat, and slowly reduce to 2/3 initial volume.
-Reduce heat to low and slowly whisk in butter to incorporate.
-Season with salt to taste.
-Strain through a fine sieve and hold warm.
-Add caviar to the nash and stir until spread with the sauce.
FOR MORE INFORMATION:
Ivy Restaurant and Lounge
19004 NE 29th Avenue
Aventura Fl, 33180