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Chef Paul Mattison – Perspectives – REAL Delicacies

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Chef Paul Mattison’s

Hors d’œuvres

Tuna Tartare
Asparagus Velouté Cappuccino with Truffle Froth

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

Tuna Tartare
Serves eight

Tuna-Tartar-1491

24 paper thin slices of fingerling potatoes
1 cup clarified butter
1 pound finely diced sushi grade tuna loin
4 tsp lemon zest
4 tsp finely sliced chives
3 Tbsp extra virgin olive oil
½ cup crème fraîche
Salt and pepper to taste
Dip potato slices in butter and arrange on sheet tray lined with a silpat mat. Top with another mat and bake at 350ºF for 15 to 20 minutes until crispy. Drain on paper towels.
Place a small bowl inside a medium bowl filled with ice. Mix the tuna, lemon zest, chives and oil in the small bowl. Gently stir and season to taste.
Spoon tuna tartare on one end of a potato crisp. Pipe small amount of crème fraîche next to the tuna tartare.

Asparagus Velouté Cappuccino with Truffle Froth
Serves eight

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3 cups chicken stock
2 Tbsp white roux
3½ cups blanched
Asparagus pieces
Salt and pepper to taste

Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or the velouté, for 5 to 6 minutes until the flour has cooked out. Add the asparagus and cook until just hot. Transfer to a blender and purée on high until bright green. Strain, season then fill glasses close to the top. Pour Truffle Froth on top of each shooter and garnish with a shaved truffle or very thin slice of mushroom.

Truffle Froth
4 egg yolks
1 cup heavy cream
½ tsp kosher salt
2 Tbsp truffle oil
2 Tbsp finely chopped parsley

Lightly froth the egg yolks in a small bowl with a hand held blender. In a heavy saucepan, bring the cream just to a boil then reduce heat to low. Pour a third into the yolks and froth with blender. Slowly add this egg mixture to the saucepan. Immediately begin frothing with the blender in the pan over low heat.
Enjoy!

paul-mattison-210Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

Copyright © 2015 REAL Exclusive Magazine www.getrealexclusive.com
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