Wolfgang Puck’s Oscar Worthy Dishes

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  • Published on:  Friday, March 2, 2018
  • Check out a few secrets from Wolfgang Puck who is catering the offical Oscar's afterparty this year. Check out his website: http://wolfgangpuck.com/catering

    Here is what you'll need!

    Salmon with Pesto Veggie Noodles by Wolfgang Puck
    Servings: 2

    INGREDIENTS
    1 shallot
    2 cloves garlic
    5 large leaves basil
    ¼ bunch flat leaf parsley
    1 pint cherry tomatoes
    1 teaspoon chili flakes
    Salt, to taste
    Pepper, to taste
    1 lemon
    ¼ cup extra-virgin olive oil, plus more for cooking
    2 6-ounce fillets of salmon, skin off
    1 yellow squash
    1 zucchini
    2 carrots
    2 watermelon radishes

    PREPARATION
    Finely dice the shallot and add it to a medium bowl.
    Mince the garlic and add it to the bowl with the shallot.
    Chiffonade the basil, chop the parsley, and add to the bowl.
    Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
    Heat a bit of oil in a medium skillet over medium heat.
    Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
    Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
    Heat a bit of oil in the pan over medium heat until simmering.
    Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
    Divide the vegetable noodles between two plates.
    Place a piece of salmon on each bed of noodles, then top with tomato sauce.
    Enjoy!




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    Wolfgang Puck's Trout in Puff Pastry
    Servings: 6

    INGREDIENTS
    2 tablespoons olive oil
    ½ cup celery, sliced
    ½ cup leeks, julienned
    ½ cup carrots, julienned
    Salt, to taste
    White pepper, to taste
    1 cup heavy cream
    1 whole trout, cleaned
    Black pepper, to taste
    2 tablespoons fresh tarragon, chopped
    2 sheets puff pastry
    2 eggs, beaten
    Parsley, for serving
    Lemon wedges, for serving

    Chive Butter Sauce:
    1 cup white wine
    Juice of one lemon
    4 shallots, minced
    ½ bunch tarragon
    1 cup heavy cream
    18 tablespoons (2 ¼ sticks) butter, sliced
    Salt, to taste
    Pepper, to taste
    2 bunches chives, minced

    PREPARATION
    Heat the olive oil in a medium pan over medium heat.
    Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
    Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
    Remove the pan from the heat.
    Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
    Cut the trout along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
    Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
    Transfer the fish to the center of the sheet of puff pastry.
    Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
    Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
    Chill in the refrigerator for at least 30 minutes.
    Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup of liquid remains. Add the cream and reduce until the mixture thickens slightly.
    Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
    Remove the tarragon stem and season with salt and pepper. Stir in the chives.
    Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
    Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
    To serve, cut the fish into indiv
  • Source: https://youtu.be/ONZAeOIqsjA
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Comment

  • RTG 07

    RTG 07

     6 days ago

    I’ll see you in a few hours mate

  • Rob Adams

    Rob Adams

     7 days ago

    Everybody rapes about it? @ 1:59

  • periclod

    periclod

     7 days ago

    These look like you’ll be full after one bite.

  • Tater TOT

    Tater TOT

     7 days ago +1

    Fish head wrapped in a puff pastry... no thank you.

  • SURGE 2 Development

    SURGE 2 Development

     7 days ago +1

    Man his accent is just ooooh

  • Courtney Skinner

    Courtney Skinner

     7 days ago

    Im shocked people at the oscars eat like this isnt everyone vegan low carb

  • Joe Han

    Joe Han

     7 days ago +1

    This guy name drops harder than Tahani Al-Jamil..

  • Soham Sharma

    Soham Sharma

     7 days ago +2

    I could listen to him rave on for days!! No one can ever be bored in his company, this guy's a legend!

  • Captain Nwalps

    Captain Nwalps

     7 days ago

    After seeing this video I’m going to call bullshit on any celebrity that claims that eating meat is immoral

  • Kony Stark

    Kony Stark

     7 days ago

    bruh if i was at the oscars i wouldve wished i had the food capacity of 30 people

  • Gigi Hadid

    Gigi Hadid

     7 days ago

    My sugardaddy is named wolfgang too and his dick is so big it stretches my pussy wide and my boi pussy gaping open

  • Bent Ice

    Bent Ice

     7 days ago

    New goal in my life: go to the oscars.

  • Vanigiel Sihombing

    Vanigiel Sihombing

     7 days ago

    2:05 Mary's Horses

  • Zukuzushikari

    Zukuzushikari

     7 days ago +1

    Wolfgang Amadeus Mozart

  • Hayleigh Vuong

    Hayleigh Vuong

     7 days ago

    r we not gonna talk ab how he just holds the pot..

  • Ahmad Brkam

    Ahmad Brkam

     7 days ago

    His teeth tho
    God damn

  • Laura Elizabeth

    Laura Elizabeth

     7 days ago +2

    The amount of people who love this man, because he feeds them so well. Is incredible.

  • ʇxǝu 'n ʞuɐɥʇ

    ʇxǝu 'n ʞuɐɥʇ

     7 days ago

    Nominate me for an Oscar I need that pie!!!

  • Mariah and the Lambily

    Mariah and the Lambily

     14 days ago +2

    He’s so damn elegant, his roasts are elegant, his flex is elegant, his name drops are elegant gahh

  • Chris Ruiz

    Chris Ruiz

     14 days ago

    Imagine spending just a few hours with him and hearing all of these amazing stories and knowing that there are so many many more but you didn’t have enough time 😭