Butter Poaching Technique

Butter Poaching Technique Butter Poached Lobster with Herbed New Potatoes Butter Poached Shrimp with Yuzu-Carrot Puree Butter Poached Duck Breasts with Watercress Salad Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée WINE NOTES Newton Unfiltered Chardonnay: This is your typical ‘big’ chardonnay from California. It goes through a second fermentation that almost all reds and many whites experience called malo-lactic fermentation where the ‘malic’ or ‘green’ acids (apple, green grape) are converted to lactic acids which give the wine buttery, creamy and even vanilla notes. Complex, with large flavors of butter-poached golden apples, baked rolls and roasted nuts; it’s really a ‘food wine’ meant to be consumed with a meal allowing the characteristics of both to be highlighted. Merryvale “Scarmont” Sauvignon Blanc: This is a very robust sauvignon blanc which has actually been both fermented and aged in oak. This blends the best of both worlds with creamy notes of a Bordeaux blanc with good acid and ‘New World’ fruit of mango, guava and citrus. Sometimes rich dishes need a strong wine that still has a light profile and good acid to refresh the palate		Master Butter Poaching Technique Makes 1 1/2 quarts 1/4 cup garlic, chopped 1/2 cup shallots, chopped 1/2 bottle white wine 24 ounces chicken stock 2 pounds butter, cubed 1/2 bunch thyme, chopped Kosher salt and freshly ground black pepper In a large saucepan over medium high heat, sauté garlic and shallots until fragrant and translucent, about 2 minutes. Deglaze pan with wine and allow to completely reduce. Add chicken stock and bring to a boil. Reduce heat to low and, while using an immersion blender, add butter slowly while blending to form an emulsion. Taste and season with salt and pepper. Finish with fresh thyme.


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Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée