Recipe courtesy of L'Escalier Restaurant at the Breakers Hotel

Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras

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  • Level: Advanced
  • Total: 5 hr
  • Prep: 1 hr
  • Cook: 4 hr
  • Yield: 4 servings
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Ingredients

1 tablespoon butter

4 pompano fillets, bloodline removed

Salt and white pepper, for seasoning

Squab Consomme, recipe follows

4 (1-ounce slices) foie gras

1 cup celeriac, chiffonade

1 small black truffle, julienned

2 bulbs spring garlic, shaved fine

2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions

2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions 

Sprigs chervil, for garnish

Squab Stock:

2 squab, boned, breast and leg meat reserved for Squab Consomme, recipe follows (may substitute 1 duck, prepared the same way)

1 cup peeled and chopped carrot

1 cup peeled and chopped onion

1 cup peeled and chopped celeriac

4 cups chicken stock

15 whole white peppercorns

Sprig thyme

Sprig rosemary 

Squab Consomme:

4 squab breast and leg meat, reserved from above

4 egg whites, lightly beaten

1 stalk fresh lemon grass, chopped

5 star anise, crushed

1/3 cup sherry vinegar

1 small beet, peeled and chopped

1 cup peeled and chopped carrot

1 cup peeled and chopped onion

1 cup peeled and chopped celeriac

Squab Stock, see recipe above

Directions

  1. In a large saute pan or skillet, melt the butter over medium-high heat. Season the pompano with salt and white pepper. Place the fish, skin-side down, in the pan and sear for 2 minutes. Turn fish and cook 1 minute longer. Remove from heat.
  2. In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer. Add the foie gras and cook for about 4 minutes. 
  3. In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls. Top with the foie gras and fish. Pour the hot Squab Consomme over the top. Garnish with chervil and serve.

Squab Stock:

  1. Preheat a medium saucepan over medium-high heat. Cut the squab carcass into small pieces and place in the saucepan. Stir occasionally until the bones are dark brown. Add the carrots, onion, and celeriac. Cook and stir until the onions are translucent. Add the chicken stock, white peppercorns, thyme and rosemary. Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours. Drain, cool, and reserve stock.

Squab Consomme:

  1. In a food processor, pulse the reserved squab breast and leg meat until fine.
  2. In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac. Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat. Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking. When the raft begins to form, stop stirring and monitor the heat closely. Do not allow the liquid to boil. When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes. 
  3. Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth. Set aside for service.