Page 14 - Boca Club News - February '22

Page 14, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from John Muriel, Executive Chef of Broken

Sound Club’s Cirque Restaurant at the soon to re-open,

elegantly remodeled clubhouse: Pan Roasted Salmon, Fennel &

Leek Crumble, Apple Beurre Blanc and Pickled Mustard Seeds

This has to be a new and unique
combination of interesting sounding
flavors for loyal readers of our long-
running recipe column—and a tempting
challenge if you are planning a special
dinner for family or guests. But just
being aware that it is a recipe from the
personal collection of the Executive
Chef who will be in charge of the Cirque Restaurant at the
newly redesigned $30+ million clubhouse should be all you
need to know that your dish will turn out perfectly if you
follow the instructions listed below. The monthly columns
of Signature Recipes are presented here with the cooperation
of Clubhouse Manager Ed Cichielo and Director of Food and
Beverage Lorant Botha.

Ed Cichielo Lorant Botha

Food Photo by Chef John Muriel
Pickled Mustard Seeds Green Apple Beurre Blanc
Serves 1 (Multiply ingredients according to number of Ingredients: Ingredients:
guests.) 1 1/2 cups Yellow Mustard Seeds 1 cup Green Apple Puree
Pan Roasted Salmon 1 cup Champagne Vinegar 4 ozs. White Wine
Ingredients: 1 Tbs. Sugar 4 ozs. White Wine Vinegar
8 ozs. Salmon Filet 1 tsp. Kosher Salt 3 each Shallots, Minced
1 oz. Vegetable Oil Directions: 5 sprigs Tarragon
Directions: Place the mustard seeds in a small pot, cover with cold 7 ozs. Cold Butter
Warm a large non-stick skillet with oil over medium- water, and bring the liquid to a boil. Strain the mustard seeds, Directions:
low heat. Season the Salmon with salt and pepper. Place the discarding the water. Repeat this process 4 more times. Heat the white wine, vinegar, shallots and tarragon in a
Salmon and cook until golden brown on one side; this should Combine 1 cup of cold water with the vinegar, sugar, salt and saucepan. Turn the heat down to a slow simmer and reduce
be about 3-4 minutes. Turn the fish over and cook until it feels the blanched mustard seeds. Bring to a boil and remove from the the liquid to 2 Tbsps. Cut the butter into 6 pieces and whisk
firm, about 3 minutes. Remove and set aside. heat. Pour the mixture into a container and refrigerate overnight. in piece by piece (slowly, so you don’t break the sauce).
When you’re ready to use the seeds, scoop them from the Stir in the Green Apple Puree and season with salt and
Fennel & Leek Mixture brine, straining any liquid. pepper.
Ingredients:
1 each Fennel Bulbs, sliced
1 each Leek, white and green, small diced
¼ cup Lemon Juice
1 Clove Garlic, Sliced
1 Tbs. AP Flour ARCHIVE GALLERIES
1 ¼ cups Cream
Directions:
Pre-heat oven to 350 degrees. Grease a large ovenproof
serving dish. Trim fennel into thin slices. Wash and drain well. PAYS HIGHER PRICES FOR FINE ART AND ANTIQUES
Bring a large sauce pan of water to a boil over high heat. Add
the lemon juice and fennel sliced. Cook over medium heat
for 3 minutes. Drain and rinse under cold water. In a shallow • Oil Paintings • Sterling Silver • Collectibles
Sautee pan, Sautee the garlic and leeks until tender. • Oriental Rugs • Objects of Art • Fine Crystal
Put the fennel and leek in a larger bowl. Add more lemon • Tapestries • Sculptures • Orientalia
juice and hone and season with the black pepper; toss to
combine. Sprinkle with the flour. Spoon the mixture onto • Fine Furniture • Bronzes • Tiffany Items
the prepared dish and pour the cream over the top. • Service Plates • Porcelain • Clocks

Crumble
Ingredients: We Also Purchase Men’s And Ladies’ Items Including:
¾ cup Rolled Oats
½ cup Ap Flour • Old Watches • Cufflinks • Smoking Items • Coins • Antique Jewelry
1 cup Rye Breadcrumbs • Designer Handbags • Fine Modern Jewelry • Vintage Costume Jewelry
¼ cup Butter
1 Clove Garlic, Crushed
Directions: One Piece Or Entire Contents Purchased
Combine oats, flour, and rye breadcrumbs in a bowl. Heat
the butter in small saucepan, add the garlic and cook for 30 CALL NOW FOR A FREE CONSULTATION, NO OBLIGATION
seconds. Pour the garlic butter over the dry ingredients and
mix well. Sprinkle the Crumble over the fennel and leek
mixture and bake for 20-30 minutes or until the fennel is
tender and the Crumble is browned. CASH 561-498-7536 COURTEOUS
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