Recipes created by Executive Chef Christian Schmidt for Asiate Restaurant, located at the Mandarin Oriental, New York.

In this month’s edition, we have a wonderful recipe created by Executive Chef Christian Schmidt for Asiate Restaurant, located at the Mandarin Oriental, New York. (To read the article on the Mandarin Oriental, New York, please read our “New” in New York article.)

Turkey Hash with Miso Hollandaise

Turkey Hash
Serves: 4 - 6

Ingredients:
1          pound              honey roasted turkey breast
2                                  onions
2                                  carrots
1          stalk                celery
½         cup                  fine herb mix
                                    salt and pepper to taste
Instructions:
Cut all ingredients to uniform small dice.
In large pan using clarified butter, sauté onions; when translucent add carrots and celery, and cook until almost tender, and then add turkey and the herbs.
Cook until all is done but not mushy or falling apart. Adjust seasoning.
Cool on baking sheet tray.

Miso Hollandaise

Ingredients:
4                                  egg yolks
1 ½      cups                 clarified butter
2          teaspoons        lemon juice
½         teaspoon          Miso
                                    salt and pepper to taste
Reduction:
2          ounces             Sake
4          ounces             white wine
1          tablespoon      vinegar
½         teaspoon          dry mustard
2                                  peppercorns
1                                  bay leaf

Instructions:
Make a reduction with Sake, white wine, vinegar, mustard, peppercorn and bay leaf.
Strain reduction and cool.
Add yolks to cool reduction, whisk to froth.
Place over double boiler and whisk until thick and ribbony.
Add clarified butter slowly until all of the butter is used.
Add Miso and adjust seasoning.

Egg Poaching Liquid

Ingredients:
½         quart                water
1          tablespoon      vinegar

Instructions:
In a large shallow pot, bring water and vinegar to a boil.
Poach eggs.

Presentation:
Place turkey hash in a bowl.
Top with poached egg.
Spoon Miso Hollandaise over the poached egg.

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