This recipe yields a good amount of sauce; reserve any extra for another use.. Save.This recipe from former F&W editor Kay Chun takes a short rib stew and transforms it into an inspired take on banh mi — and on leftovers.
Cover and keep warm over low.. Place pike and scallops in a medium bowl.Freeze until very cold, about 15 minutes.
Transfer to a food processor, and process until very finely chopped, about 10 seconds.Add egg yolks, egg, softened butter, 1 tablespoon salt and 2 teaspoons roasted garlic.(Reserve remaining garlic for another use.)
Process until mixture is very smooth, about 1 minute and 30 seconds (do not let mixture get warm).Add crème fraîche and pulse until incorporated, about 10 times..
Fill a large Dutch oven with water to a depth of 3 inches.
Heat over low to 170°F.6 to 8 average-size tomatillos (about 1/ 2 pound), husked and quartered.
1 ripe Mexican-type avocado (Hass or Fuerte), halved, pitted and peeled.8 to 10 cilantro sprigs.
In a food processor, blender or heavy mortar, process or pound the garlic and salt to a paste.Add the onion, chilies and tomatillos; either pulse in the processor to a slightly chunky purée or pound and mash the ingredients together as fine as possible.