Feb 18, 2008

Block Pad of the commis : tips (5)

1) Caviar d'aubergine - Eggplant caviar :
Cook the eggplants in the oven on a bed of coarse salt leaving the skin on. Be sure to poke them (otherwise might explode in the oven)
  • When done, remove the skin and chop thorougly

Add different kind of herbs (parsley, cilantro, mint...), anchovies, olives, olive oil, lemon, reduction of balsamic (it helps to reduce the bitterness)

2) Piquillos farçis oignon fenouil au Pastis - Onion and fennel stuffed piquillos with Pastis :

  • Cut in small dices (macedoine) onions and fennel

Sweat in olive oil

Add herbs and 1 TBS of Pastis or Ricard

Bind with egg white

Stuff the piquillos with the preparation

Warm in the oven before serving

Brush with olive oil when plating

3) Gratin Pommes Celeri - Apple Celery Gratin :
  • Slice thinly 1 celeriac (celeri rave) and 2 granny smith apples with a mandoline
  • Brush butter in an oven-proof dish and lay alternatively apple and celeriac slices

Mix 30 cl heavy cream and 10 cl milk

Season and pour in the dish

Cook 30mn at 200ºC/390ºF

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