Eggplant Belle Rose

Ingredients for batter:
1 medium size eggplant
1/2 cup vegetable oil
salt and cayenne pepper to taste
1/4 cup water
1 egg
1 cup flour
1/2 cup milk
Ingredients for sauce:
1/4 cup melted butter
1/4 cup sliced green onions
1 teaspoon diced garlic
1/4 cup chopped mushrooms
2 tsps chopped parsley
1/2 ounce white wine
1 teaspoon lemon juice
salt and cayenne pepper to taste
12 ounces brown meunière sauce
6 ounces Hollandaise sauce
Brown Meunière Sauce:
4 ounces demi-glace
2 ounces dry white wine
1 ounce lemon juice
1/2 pound cold, unsalted butter
salt and cayenne pepper to taste

In a sauté pan, preheat oil to approximately 350 degrees F. In a mixing bowl, combine milk, water, and egg. Season to taste using salt and cayenne pepper. Whisk well using a wire whip. Cut six slices from center of eggplant, approximately 1/4 inch thick. Place in egg wash and set aside. Season one cup of flour to taste using salt and pepper. Remove eggplant from egg wash, dip in flour and pan fry until golden brown and tender to the touch, approximately three minutes on each side. Drain and keep warm.

In a sauté pan, melt butter over medium high heat. Sauté green onions, garlic and mushrooms approximately two to three minutes. Deglaze pan with white wine and lemon juice. Season to taste using salt and pepper. Place two ounces of meunière sauce in center of serving plate and top with one eggplant medallion, and garnish with hollandaise sauce and chopped parsley.

Brown Meunière Sauce
In a sauce pan over medium high heat, combine demi-glace, wine and lemon juice. Using a wire whisk, stir until all ingredients are well blended. Bring to a low boil and reduce until the liquids are about one half in volume. Slowly whisk in cold butter, a few pats at a time, swirling pan constantly while butter is incorporating. Pan must be swirled constantly as hot spots will develop and the butter will break down. Continue to add butter, swirling constantly, until all is incorporated. Season to taste using salt and cayenne pepper and keep warm. Since this is a basic butter sauce, it cannot be reheated as butter will melt and separate. If allowed to chill, it will return to the solid state.

Serves: 6

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