The term "Napoleon Presentation" describes stacked food components that compliment or support a common central entrée theme. Napoleon Stack entrée presentations focus on hight to create eye appeal. A little bit of thought has to be given to the engineering of a stack presentation, so the items do not topple over before the plate is sat in front of a customer. Lighter delicate items should be placed on top and heavier items should be place at lower levels. Light airy garnishes like micro sprouts, herb chiffonade or something like roasted leek threads usually top off a Napoleon Stack off.
Sliced Sweet Mantua Steam Bun Crouton is the bottom layer of today's breakfast stack. If bread or a bread crouton of any kind is used in a food presentation it always is placed under a featured meat, like steak or fish. Mantua Sweet Steam Buns are fairly easy to make from scratch. Pre-made Mantua can be found at Asian markets. For the sake of convenience, pre-made Mantua was used in this recipe.
Sautéed flounder filet is the featured meat in today's breakfast stack. The flounder is topped with a scallion flavored egg white soufflé.
Soufflé basically means "something that puffs up." Whisked egg whites (light peak meringue) are what makes a savory or sweet soufflé puff up and rise. Baked whisked egg whites with no béchamel or puree are the simplest form of soufflé. The simple soufflé egg white meringue is placed in a ring mold when it is cooked, so it retains a round shape that is as wide as the planned Napoleon Stack.
Japanese Masago is Capelin Roe. Masago is popular sushi roll garnish. Masago adds a nice color and umami flavor to hollandaise.
Hollandaise is made with egg yolks and egg whites are use to make soufflé. The idea for today's breakfast entrée was to feature yolks and whites on one plate, so their would be no leftover egg component. One might say that today's recipe is kind of a fancier than average 2 egg breakfast.
When ordering 2 eggs for a standard breakfast at an average diner restaurant, this next thought could be amusing:
When the waitress says "How do you want your eggs cooked?" Answer by saying "Soufflé whites and hollandaise yolks, please!"
The response from the waitress will probably be "That is real funny ... What do you think we have? A chef in the kitchen or something?!!"
Classic Hollandaise Sauce:
This recipe yields about 1 1/4 cups.
• The clarified butter should be cooked to a golden color, so it has a hint of noisette aroma.
• Add about a 1/2 teaspoon of warm water per egg yolk. The water acts as a buffer. This will make the eggs easy to control while whisking. The small amount of water will keep the eggs from congealing. Too much water added to the yolks in the beginning, will later cause the whisking process to take way too much time.
• Do not add lemon juice at the start or the lemon flavor will be too strong.
• The proportion of butter to egg yolk is 1 1/2 to 2 1/2 ounces of butter per 1 egg yolk for a rich full bodied hollandaise. A hollandaise that is too thick is much easier to adjust than a hollandaise that is too thin.
Step 1: Melt 5 ounces of unsalted butter in a small sauce pot over medium/medium low heat.
Cook the butter, till the milk fats evaporate.
Continue cooking the butter, till it becomes a golden yellow in color and till the butter first emits a light hazelnut aroma.
Take the pan off of the heat.
Pour the clarified butter through a fine mesh strainer into a heat proof container.
Allow the butter to cool to a little bit less than 125ºF.
Keep the clarified butter warm on a stove top.
Step 2: Place 2 egg yolks (large eggs) in a small mixing bowl.
Add 1 teaspoon of warm water to the egg yolks while stirring.
Place the mixing bowl on a double boiler over medium low/low heat.
Constantly whisk, non stop, till the egg yolks become a pale yellow color and soft ribbon peaks can be seen.
Step 3: Add the warm clarified butter 1 teaspoon at a time, while constantly whisking, till the mixture starts to emulsify.
Slowly add a thin stream of the remaining butter to the eggs while whisking constantly, till all of the butter is combined.
Step 4: Remove the mixing bowl from the double boiler.
Add 1 teaspoon of lemon juice.
Add 1 pinch of white pepper.
Add 1 pinch of cayenne pepper.
Add 1 pinch of sea salt.
Whisk till blended.
*The sauce should be rich and it should have a medium thin consistency that easily coats a spoon. If the Hollandaise is too thick, add a few drops of warm water while whisking.
Step 5: Place the Hollandaise in a ceramic ramekin.
Set the ramekin in a 120ºF bain marie to keep it warm. Stir the sauce occasionally.
*The Hollandaise should be served within 45 minutes, so pathogen threats do not occur.
Sautéed Filet of Flounder:
Step 1: Cut a small 4 to 5 ounce flounder filet into 3 equal size pieces.
Dredge the flounder pieces in flour.
Step 2: Heat a sauté pan over medium heat.
Add 1 tablespoon of unsalted butter.
Add the floured flounder filet pieces.
Sauté the flounder pieces on both side, till the filets are fully cooked and golden highlights appear.
Remove the pan from the heat.
Step 3: Season the flounder with white pepper and sea salt.
Keep the fish warm on a stove top.
Scallion Egg White Omelette Soufflé:
Step 1: Place the 2 reserved egg whites in a small mixing bowl.
Whisk egg whites till light medium meringue peaks form.
Step 2: Add 1 pinch of sea salt and white pepper.
Add 1 tablespoon of thin sliced scallion.
Briefly whisk for a few seconds to combine.
Step 3: Heat a non-stick sauté pan over medium low heat.
Add 1/2 tablespoon of unsalted butter.
Step 4: Select a 3 1/2" to 4" wide steel ring mold. The ring mold should be about 2" tall.
Brush the inside of the steel ring mold with melted unsalted butter.
Place the steel ring mold on the center of the hot pan and let it heat up.
Step 5: Spoon the egg white meringue into the ring mold.
When the egg whites cook firm on the bottom, use a spatula to flip the ring mold and egg whites together as one.
Step 6: Place the pan in a 350ºF oven.
About 4 to 5 minutes is enough time for the Scallion Egg White Omelette Soufflé to be fully cooked. When the egg white soufflé is firm to the touch and the the surface quickly springs back, then it is fully cooked.
Keep the egg white omelette soufflé warm on a stove top and assemble the entrée as soon as possible.
It is best to add the capelin caviar shortly before serving!
Stir 1 tablespoon of Capelin Roe (Masago) into the hollandaise sauce.
Scallion Egg White Omelette Soufflé, Filet of Flounder and Mantua Steam Bun Stack with Masago Hollandaise:
Step 1: Cut 3 or 4 slices of Sweet Mantua Steam Bun that are about 1/4" thick.
Select a ring mold that is the same width as the Scallion Egg White Omelette Soufflé
Place the ring mold on a plate.
Place the Mantua Steam Bun slices in the ring mold, so they are overlapped and level.
Step 2: Place the sautéed flounder pieces on top of the steam bun slices, so they overlap and create a level layer.
Remove the ring mold.
Step 3: Run a paring knife around the inside of the ring mold to free the Scallion Egg White Omelette Soufflé.
Remove the ring mold.
Place the Scallion Egg White Omelette Soufflé on top of the flounder and Mantua stack.
Step 4: Spoon a generous amount of Masago Hollandaise Sauce over the breakfast stack.
Place a small spoonful of masago on top of the stack as a garnish.
Serve with a breakfast potato of your choice.
*Potatoes Anna was served with the entrée in the photos.
This is a nice tasting fusion breakfast entrée with a combination of interesting textures!