Quartet of the Sea

  1. Slice tuna very thin into pieces roughly 1 1/2 by 1 1/2 inches.
  2. Roll slices up and set aside.
  3. Cut the endive into fine julienne pieces.
  4. Warm a saute pan to a medium temperature and then add the butter.
  5. Add the endive to the pan, lightly season with salt, and stir.
  6. Allow the endive to caramelize.
  7. When the endive is golden in color, add the sugar and stir.
  8. Allow the sugar to caramelize.
  9. Add the lemon juice to deglaze the pan.
  10. Cut the additional raw endive leaves into a julienne and lightly dress with some of the Lemon Vinaigrette.
  11. Put a dollop of the caramelized endive in the middle of each plate.
  12. Place a small amount of the raw endive salad on top the cooked endive and then top with the tuna.
  13. Place additional raw endive salad on top of the tuna and drizzle some additional dressing around the plate.
  14. Garnish with a pinch of fleur de sel.
  15. 1/4 cup lemon juice
  16. 1 lime, zested
  17. White pepper
  18. 1 teaspoon salt
  19. 2 cups olive oil
  20. In a mixing bowl, whisk together the lemon juice, lime zest, white pepper to taste, and salt.
  21. Whisk until the salt has fully dissolved.
  22. While still whisking, slowly pour the olive oil into the bowl.
  23. When all of the oil is incorporated, the dressing is finished.
  24. 4 (size U-15) fresh scallops
  25. 2 ounces fresh black truffles
  26. Crispy Shallots, recipe follows
  27. Fleur de Sel, for garnish
  28. Extra-virgin olive oil, for drizzling
  29. Slice the scallops into very thin pieces, about 1/16 to 1/8-inch thick.
  30. Gently clean all dirt off of the truffle.
  31. Cut the entire truffle into julienne pieces.
  32. Place 2 scallop slices in the middle of each plate so that the slices are next to each other.
  33. Place Crispy Shallot rings next to the scallops on 1 side only.
  34. Cover the tops of the scallops with the black truffle.
  35. Finish with a sprinkle of fleur de sel and a light drizzle of extra-virgin olive oil.
  36. 4 shallots
  37. 1 cup milk
  38. 1 cup all-purpose flour
  39. 1 quart vegetable oil
  40. Peel off the outside skin from the shallots.
  41. Cut the shallots into rings and then separate the layers of the shallots.
  42. Place the rings into a container and cover with the milk.
  43. Let marinate in the refrigerator for 2 to 4 hours.
  44. When ready to cook, heat the oil to 350 degrees F in a large, heavy Dutch oven.
  45. Take the shallots out of the milk and dredge them in the flour.
  46. Carefully add to oil and cook for 1 to 2 minutes or until golden and crispy.
  47. 8 to 10 pieces fresh spinach
  48. 8 Kumamoto oysters
  49. 1 cup kosher salt
  50. 1 ounce creme fraiche
  51. 2 ounces Iranian Osetra caviar
  52. Bring a small pot of water to a boil.
  53. Add the spinach to the boiling water and cook for 30 seconds to 1 minute.
  54. Transfer spinach to a napkin-lined tray to drain.
  55. Shuck all of the oysters, reserving them in the shell.
  56. Place 1/4 cup salt in the middle of each plate and position 2 oysters on each bed of salt.
  57. 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.
  58. Then put a dollop of caviar (about 1/2 ounce per plate) on top of the spinach.
  59. 2 gallons water
  60. 1/4 cup kosher salt
  61. 1 (1 1/2-pound) Maine lobster
  62. 2 blood oranges
  63. Carrot Curry Puree, recipe follows
  64. 16 leaves fresh chervil
  65. Blood Orange Juice, recipe follows
  66. In a large stockpot, bring the water and salt to a boil.
  67. Add the lobster to the boiling water and cook for 7 to 10 minutes.
  68. Take out of the boiling water and place into an ice water bath to chill.
  69. When the lobster has cooled, remove from the ice water.
  70. Remove the tail from the head by holding the head with 1 hand while your other hand gently twists off the tail.
  71. Remove the tail meat from the shell.
  72. Cut the tail meat into medallions about 1/4 to 1/2-inch thick, yielding 8 medallions.
  73. Cut off the top and bottom of the oranges.
  74. Remove the skin from the orange so there is no pith left.
  75. Then cut out the segments of the orange, removing any seeds.
  76. Cut each segment into 3 to 4 pieces.
  77. Put a dollop of the Carrot Curry Puree in the middle of each plate.
  78. Place 1 lobster medallion on each side of the puree.
  79. Place 1 chervil leaf at each corner of the lobster.
  80. Scatter the diced blood oranges next to the chervil.
  81. Lightly drizzle the Blood Orange Juice around the plate.
  82. 2 large carrots
  83. 2 tablespoons butter
  84. 1 shallot, minced
  85. 1/2 teaspoon curry powder
  86. 1 cup chicken stock
  87. Salt
  88. Peel and roughly chop the carrots.
  89. Heat a saute pan over medium heat and then add the butter and shallots.
  90. Saute until the shallots are tender and translucent.
  91. Add curry powder and saute for 3 to 4 minutes.
  92. Add the carrots and cook for 4 to 5 minutes.
  93. Add chicken stock and deglaze the pan; bring to a simmer and continue to cook until the carrots are tender.
  94. Transfer mixture to a blender* and season with salt, if needed.
  95. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
  96. Transfer liquid to a blender or food processor and fill it no more than halfway.
  97. If using a blender, release one corner of the lid.
  98. This prevents the vacuum effect that creates heat explosions.
  99. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  100. 1/4 cup freshly squeezed blood orange juice
  101. 1 tablespoon blood orange zest
  102. 2 tablespoons extra-virgin olive oil
  103. Place the juice into a mixing bowl and then add the zest and oil.
  104. Gently stir until mixed.

tuna loin, endive, butter, salt, sugar, lemon juice, lemon vinaigrette, fleur de sel

Taken from www.foodnetwork.com/recipes/quartet-of-the-sea-recipe.html (may not work)

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