Composition of
Seafood “en Papillot” with Orange-Confit, Fennel and Verbena
Daniel Humm,
Campton Place Restaurant, San Francisco
Serves 4 for
appetizers
Seafood Composition
4 each Hawaiian Prawns
4 each Scallops
4 pieces Halibut 2oz
orange oil
4 sprig Verbena
Sea-Salt, Fennel-Pollen
1 each Egg-white
Orange Confit
¼ gal water
1 cup salt
2 each oranges
Bring water and salt to boil. Remove from heat and chill.
Score the oranges and put into glasses with the salt-water for
approximately 6 weeks.
Fennel Confit
2 each fennel
1 oz carrots, diced
1 oz celery, diced
1 oz onions, diced
1 clove garlic
thyme, rosemary
1 cup Olive oil
2 cup white wine
salt,
pepper
Sweat carrots, celery, shallots and garlic in olive-oil. Add
the whole fennel and white wine to mixture and season with herbs. Simmer
till the fennel is soft.
Tomato Confit
2 each tomatoes
1 clove garlic
thyme
olive oil
salt, sugar
Blanch the tomatoes, dropping them quickly in boiling water
and then in ice-water. Take off the skin and cut the tomatoes in
quarters. Remove the seeds. Drizzle olive-oil over the tomatoes and
season salt and sugar mixture. Place the tomatoes on parchment paper and
sprinkled with herbs and garlic. Put the tomatoes in the oven 180°F for
approximately 2 hours.
Instructions
Cut aluminum foil into
5x5 inch squares. Brush with olive oil. Cut the fennel into slices and
put one slice on the bottom. Season the Seafood with salt and set it on
the fennel. Drizzle Seafood mixture with orange oil, diced Orange confit
and Tomato confit.
Put a sprig of verbena on top and dust it with fennel-pollen.
Cover it with a second aluminum foil. Brush the ends with egg whites and
fold it together from each side.
Cook it on the grill for about 2 minutes. Let it rest another
2 more minutes before opening.
