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Chef Fred Duerr -- Rising Sun Inn |
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Chef Fred Duerr of Rising Sun Inn was in the 69 News kitchen on Friday, March. 21.
Thai Chilean Sea Bass 4 6oz. Chilean Sea Bass filets 1” thick 4 oz. orange segments ¼ c Thai sweet chili sauce 1 T sesame oil 4 oz. spinach ¼ c ginger sauce Toasted sesame seeds
In a large sauté pan saute Chilean Sea Bass in sesame oil, sprinkled with sesame seeds for 3-5 minutes, turn and add spinach. Place in a preheated oven at 350º for 7 minutes. Take out of oven and add remaining ingredients cooking for another 1-2 minutes until done.
Buffalo Wellington
8 oz. ground mushrooms ¼ c ground shallots 2 T tomato paste 1 c red wine S+P Pinch of thyme 4 6oz. Buffalo tenderloin steaks 5 sheets puff pastry 5X5 1 egg beaten
In a medium sized sauce pan, cook mushrooms and shallots in a small amount of oil for about 3-5 minutes, add remaining ingredients and reduce to a thick paste. Sear steak to half the desired temp. Place ¼ of duxelle in center of pastry square placing Bison on top of that. Fold pastry to meet in center then turn over and place on a sheet pan. The 5th sheet you can cut into 4 squares for a design on top of the Wellington. Baste with the egg wash and cook 8-10 minutes in a preheated 425º until golden brown.
Crab Stuffed Chicken Breast
4 6oz. French Chicken Breast 6oz. clean crab meat 1c bread crumbs ¼ mayo 1 T Dijon mustard 2 egg whites 6 leaves of chopped basil 1 T ground shallots or onions S+P
Mix all ingredients. Cut pocket in chicken breast, stuff chicken with crab mix, dredge in flour and S+P and sauté both sides until lightly brown. Finish in a preheated 350º oven skin side down for 15 minutes. |
