MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Janos' Lobster Relleno With Champagne Sauce & Fennel Salad
 Categories: Seafood, Vegetables, Dairy, Wine, Chilies
      Yield: 4 servings
 
MMMMM------------------------FENNEL SALAD-----------------------------
      1    Baby fennel bulb; diced
    1/2 c  Onion; chopped
    1/2    Fennel frond; minced
      2 tb Aioli
      1    Lemon; juiced
           Salt & ground pepper

MMMMM----------------------CHAMPAGNE SAUCE---------------------------
      1 c  Lobster stock
      2 c  Brut champagne
      2    Shallots; chopped
      2 cl Garlic; chopped
      2 c  Heavy whipping cream

MMMMM--------------------------RELLENOS-------------------------------
      4    Lobsters; cooked, meat
           - removed; meat from 4 claws
           - reserved intact
      3    Scallions; chopped
    1/2 c  Black beans; rinsed
    1/2 ts Chipotle pepper; chopped
      3 oz Queso blanco or jack cheese;
           - grated
      3 oz Cream cheese; softened
      4    Anaheim chilies; roasted,
           - peeled, seeded
      2    Raw anaheim chilies

MMMMM------------------------BEER BATTER-----------------------------
  1 1/4 c  All-purpose flour
      2    Egg yolks
     12 oz Beer
      6    Egg whites; beaten to soft
           - peaks
           Salt & fresh ground pepper
      1 c  All-purpose flour
    1/2 c  Clarified butter; for
           - frying
      4    Fennel fronds
 
  TO PREPARE THE SALAD: Toss the fennel and red onion
  together. Mix the minced fennel with the aioli and lemon
  juice; toss this dressing with the fennel and red onion.
  Season with salt and pepper. Chill until ready to use.
  
  TO PREPARE THE SAUCE: Combine the champagne, lobster
  stock, shallots, and garlic in a saute pan or skillet
  and cook over medium-high heat until reduced to 1/2 cup
  liquid. Add the cream, reduce the heat to medium, and
  reduce the mixture again until only 1-1/2 cups of liquid
  remain. Strain through a fine-meshed sieve. Keep warm.
  
  TO PREPARE THE RELLENOS: Set aside the reserved claw
  meat. Roughly chop the remaining lobster meat and mix
  with the scallions, black beans, chipotles, and garlic.
  Blend the queso blanco and cream cheese together. Fold
  the lobster mixture into the cheeses. Stuff the roasted
  chilies with the lobster mixture.
  
  TO MAKE THE BATTER: Put the flour in a bowl and make a
  crater in the center. Add the egg yolks and beer. With a
  whisk or a mixer with a whisk attachment, beat the
  mixture together, whisking enough to begin developing
  the gluten in the flour; the batter will become slightly
  elastic. Gently fold in one-third of the egg whites and
  blend until smooth, then fold in the remaining egg
  whites. Season with salt and pepper to taste.
  
  TO FINISH THE RELLENOS: Set the oven @ 425°F/218°C. Put
  the flour in a shallow dish. Heat the butter in a large
  ovenproof saute pan or skillet over medium-high heat.
  Roll the rellenos in the flour, then dip in the batter.
  Fry until golden on all sides, basting with the hot
  butter. Do not let the rellenos touch in the pan; cook
  in batches if necessary. When the rellenos are puffed
  and lightly browned, put them back in the pan and place
  in the oven for 2 to 4 minutes, until the cheese begins
  to melt.
  
  TO SERVE: Place a 1-1/2" ring mold on each of four oval
  serving plates. Pack with fennel salad, then lift the
  molds. Spoon sauce around the plates. With a large
  slotted spatula, place a relleno on each plate. Lay one
  of the reserved lobster claws against the fennel salad
  on each plate. Garnish with fennel fronds.
  
  Recipe by Chef Janos Wilder
  
  RECIPE FROM: https://greatchefs.com
  
  Uncle Dirty Dave's Archives
 
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