Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
| Roasted Turbot with green string beans and first morels |
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Makes 4 persons |
| Peel the string beans and cook in water Peel and wash carefully the morels Add salt and pepper and roast the turbot’s fillets in a preheated frying pan then take them out and keep them warm In the same frying pan put the grey shallots, the deglazed morels by the maderized champagne, cook for 5-6 minutes then put the whipping cream and half reduce it. Adjust the seasoning and beat with butter, and then heat up the green string bean’s tips. Serve immediately on a plate or a dish. Accompany with a 90 or 88 vintage champagn or even the Selosse champagne |
| Up Side Down Pig's Trotter Cake in a Fine Crust of Potato |
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Makes 2 servings |
| Boil the trotters in an aromatic stock for 3 hours. De-bone completely and slice in two to lay them out flat Place them on a tray. Adjust seasoning to taste and place flattened trotters under a weight over night to press completely flat Use a round mould of 10cm in diameter and 2 cm in depth. Butter well. Place fine slices of potato at the bottom, followed by slices of the cooked, cooled and flattened pig’s trotter, a slice of raw Foie Gras, then another slice of trotter, etc. Make sure that the final layer is that of the slices of potato. Drip a relatively generous amount of butter and a small amount of oil over the completed dish and cook in a very hot oven at 200°C (changer pour °F) for 15 minutes. The potatoes should have form an attractively golden coloured crush and be crispy. To Serve: Remove from the mould on to a layer of bitter winter salads, such as cress, endives and TREVISE Season with vinaigrette of walnut oil and a few peeled CERNEAUX |
