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1
In a large saute pan or skillet, melt the butter over medium-high heat.
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2
Season the pompano with salt and white pepper.
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3
Place the fish, skin-side down, in the pan and sear for 2 minutes.
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4
Turn fish and cook 1 minute longer.
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5
Remove from heat.
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6
In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer.
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7
Add the foie gras and cook for about 4 minutes.
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8
In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls.
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9
Top with the foie gras and fish.
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10
Pour the hot Squab Consomme over the top.
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11
Garnish with chervil and serve.
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12
Squab Stock:
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13
2 squab, boned, breast and leg meat reserved for Squab Consomme, recipe follows (may substitute 1 duck, prepared the same way)
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14
1 cup peeled and chopped carrot
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15
1 cup peeled and chopped onion
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16
1 cup peeled and chopped celeriac
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17
4 cups chicken stock
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18
15 whole white peppercorns
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19
Sprig thyme
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20
Sprig rosemary
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21
Preheat a medium saucepan over medium-high heat.
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22
Cut the squab carcass into small pieces and place in the saucepan.
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23
Stir occasionally until the bones are dark brown.
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24
Add the carrots, onion, and celeriac.
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25
Cook and stir until the onions are translucent.
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26
Add the chicken stock, white peppercorns, thyme and rosemary.
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27
Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours.
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28
Drain, cool, and reserve stock.
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29
4 squab breast and leg meat, reserved from above
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30
4 egg whites, lightly beaten
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31
1 stalk fresh lemon grass, chopped
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32
5 star anise, crushed
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33
1/3 cup sherry vinegar
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34
1 small beet, peeled and chopped
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35
1 cup peeled and chopped carrot
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36
1 cup peeled and chopped onion
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37
1 cup peeled and chopped celeriac
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38
Squab Stock, see recipe above
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39
In a food processor, pulse the reserved squab breast and leg meat until fine.
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40
In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac.
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41
Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat.
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42
Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking.
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43
When the raft begins to form, stop stirring and monitor the heat closely.
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44
Do not allow the liquid to boil.
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45
When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes.
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46
Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth.
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47
Set aside for service.
