Pan Roasted Genuine Red Snapper Peeky-toe Crab Succotash, Fingerling Potatoes & Summer Truffle Broth
Restaurant: Upstream Restaurant

Aris' Pairing For This Dish: 2004 Vigna La Rosa - 'La Palma' Sauvignon Blanc
Yield: 4 entre portions
Truffle Broth
Sweat shallots and thyme together until translucent.
Add white wine reduce until all liquid is absorbed.
Add mushroom stock and heavy cream reduce by half.
Whisk in truffle butter, lemon juice, salt and pepper.
Hold in warm place until ready to use.

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