Need a sauce that works for lamb wellington and asparagus at the same time

Discussion in 'Professional Chefs' started by kuan, May 31, 2015.

  1. kuan

    kuan Moderator Staff Member

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    I got these two courses as part of a standard multi course meal.

    1)  Duck breast, grits, Duck demiglace, (some other garnishes)

    2)  Lamb Wellington, Asparagus, (some other garnish)

    I don't want to do a demiglace/glace type sauce with the lamb because, well, it would be two of the same kind of sauce.  Any thoughts?
     
    Last edited: May 31, 2015
  2. cheflayne

    cheflayne

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    bearnaise or romesco
     
    Last edited: May 31, 2015
  3. kuan

    kuan Moderator Staff Member

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    I can't even begin to tell you what Romesco tastes or feels like, or the texture, or anything!  
     
  4. kingfarvito

    kingfarvito

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    What about a pink pepper hollandaise?
     
  5. blueicus

    blueicus

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    My ideal romesco's a bit thick, flavoured with red pepper, almonds, olive oil and some herbs, thickened with bread.  I think a hollandaise-based sauce or a pistou/pesto or something a bit thinner like a chimichurri-like sauce would work well too.
     
  6. kuan

    kuan Moderator Staff Member

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    That sounds good too.  You guys have me thinking in the right direction now.
     
    Last edited: May 31, 2015
  7. kingfarvito

    kingfarvito

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    I was thinking about pesto as well, but that sounds like a lot of green on the plate. Maybe not a big deal depending on the garnish being used.
     
  8. kuan

    kuan Moderator Staff Member

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    Well I'll use a golden or brick color gastrique to finish the plate too depending.  So colors can be adjusted.  I do like the Romesco-pesto-hollandaise idea however.
     
  9. ljokjel

    ljokjel

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    Hollandaise was my thought as well, but I would have added mustard.

    The mustard is already in the Wellington, so do a play in that direction, as well as being a flavour easily paired with asparagus.

    The fat of the emulsionsauce is also needed in my opinion, as well as the texture.

    Edit:

    Herbs as well to go with the lamb..

    If you go for the salsa romesco, try it out with some leek / scallions in the style of the catalan Calcots.  Could be a good idea for garnish, but the calcots with romesco is a dish on its own.
     
    Last edited: May 31, 2015
  10. canele

    canele

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    i would suggest bearnaise  or a mint mustard sauce
     
  11. cape chef

    cape chef

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    Paloise would be perfect IMHO.
     
  12. pete

    pete Moderator Staff Member

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    Kuan, I wrote an article on Romesco sauce for chef talk.

    I don't know that I would use Romesco for this application.  I think any of the many, many variations on Hollandaise would be a good fit as would a variation on Chimmichurri.

    Capechef, glad you mentioned Paloise Sauce.  I was thinking a Bearnaise made with mint but I couldn't, for the life of me, remember the  name of that variation!
     
    Last edited: Jun 1, 2015
  13. chefross

    chefross

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    Would it be possible to change the duck sauce to a fruited one?

    Then a Bordelaise would be fine with the Wellington, or perhaps a mushroom ragout.
     
  14. kuan

    kuan Moderator Staff Member

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    I am inflexible on the sauce for the duck.  Duck demi on grits?  OMG Ross it's like... like.
     
  15. kuan

    kuan Moderator Staff Member

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    @cape chef  has forgotten more about sauce than I will learn in my lifetime.  I looked up Paloise and it does sound good.  I am leaning toward a Hollandaise variation for sure.  It does make sense.
     
    Last edited: Jun 2, 2015
  16. mised

    mised

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    Definitely any creative hollandaise variation should work nicely.
     
  17. cerise

    cerise Banned

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    (Or, think tomato challenge)

     
  18. cerise

    cerise Banned

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    How about Gremolata?