Mother Sauces Challenge Dish
Ingredients: Butter, Flour, Milk, Chicken Stock, Turbot or Brill · 24 min cook time · 700kcal · ~₩57,900
Ingredients
200g Butter, 150g Flour, 500ml Milk, 500ml Chicken Stock, 400g Turbot or Brill, 200g Scallops, 100g Crayfish, 100g Ham, 100g Black Pudding, 20g Mustard, 100ml Cream, 5g Dill, 10ml Lemon Juice, 100g Chorizo, 30ml Calvados, 30ml Sherry, 2개 Eggs, 300g Potatoes, 5g Salt
Instructions
1. Melt butter in pans. Add flour to create a roux. Cook the flour out until it's a light roux for béchamel and velouté, and continue cooking one portion for a brown roux (for espagnole/tomato base).
2. For béchamel, gradually add milk to one roux while stirring constantly to prevent lumps. For velouté, gradually add chicken stock to another roux while stirring.
3. Prepare a dill and mustard béchamel by adding mustard, cream, dill, and lemon juice to the béchamel sauce.
4. Pan-fry turbot/brill and scallops. Season well. Create a brown butter around them.
5. Cook chorizo in a hot pan. Deglaze with Calvados and sherry to create a chorizo velouté.
6. Boil potatoes in salted water until tender.
7. Prepare for hollandaise by separating egg yolks and melting butter in the microwave. Set up a bain-marie.
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