TURBOT & RED ONION CONFIT
- 4 turbot fillets (approx. 100 g each)
- 1 bunch of salsify
- 250 ml chardonnay vinegar
- 1 large cevennes onion
- Pickle: coriander, sushi vinegar, curry, saffron, ginger
- 50g red onion confit
- A few springs of dill
Peel and rinse the salsify. Cut it into equal pieces, then simmer them in a pan with a knob of butter and the chardonnay vinegar. The salsify will be ready once the liquid has evaporated and become almost syrupy.
Clean and halve the cevennes onion, vacuum pack with the pickle and let it rest for 24 hours.
Bake the two turbot fillets.
Place a spoonful of onion confit in the middle of the plate, cover with the turbot fillet and arrange the salsify, onions and dill on top
Oven baked chicken with fresh herbs and apricot-orange blossom jam.
Requirements (for 4 people)
- 1kg chicken legs and drumsticks
- juice of 2 lemons
- 1 tsp lemon zest
- coarse salt
- freshly grounded black pepper
- 100g Callas Confiture Apricot-Orange blossom jam
- fresh rosemary, fresh lemon thyme, some fresh sage leaves
Preheat the oven to 180 °.
Briefly fry the chicken legs and drumsticks to sear them, if necessary piece by piece to keep the pan hot, place them all in a baking dish.
Mix the lemon juice, the lemon zest, the Apricot-Orange blossom jam in a bowl and pour on top of the chicken. Chop the rosemary, lemon thyme and sage very fine and sprinkle it over the chicken. Season with black pepper and coarse salt.
Cover the oven dish with aluminum foil and poke some holes in the foil with a fork so that the steam can escape. Bake for 40 minutes at 180°. Then remove the foil, raise the temperature to 220 ° and bake for another 10 minutes.
Let the chicken rest for 10 minutes before serving.
Serve with rice and a watercress-fennel salad. Before you make the fennel salad, cut the fennel into 4, remove the hard core and then cut very fine slices (get the best result with a mandolin). Mix the watercress and cut the parts of 2 oranges a vif. Pour a mixture of as many parts of lemon juice as olive oil and season with black pepper and coarse salt.
QUAIL CONSOMMÉ WITH QUINCE & CORIANDER JELLY
Stock: 600 g carrots, 400 g leeks, 4 l water, 3 celery stalks, 4 quails, 250 g onion, 200 ml red wine, 2 bay leaves, 100 g tomato puree, nutmeg, pepper, salt
Clarified consommé: quail meat, 200 g beef mince, 2 carrots, 2 celery stalks, 1 leek stalk, 100 g Quince & Coriander jam
Garnish: 200 g mini chanterelles, 2 stalks of spring onion, 2 quails, 50 g Quince & Coriander jam, nasturtium (leaves and flowers)
Stock: rinse all the vegetables and chop them coarsely. Mix together and place in gastronorm.
Chop the quails into pieces, place them on top of the vegetables and brown in the oven for one hour at 180°C.
Set aside the largest pieces of quail for the consommé.
Place on the hob for 6 hours with the water and red wine.
Strain and allow to reduce to half the quantity.
Consommé: carefully blend together all the ingredients into a smooth mixture, season well.
Pour this mixture into the boiling stock, thicken and remove from the hob. Let sleep for 15min and pass through a muslin cloth.
Garnish: fillet the quails, add the bones to the stock and cook the fillets sous-vide.
Then bake the fillets golden brown in butter.
Rinse the chanterelles, pat them dry, season with salt and pepper, and fry them briefly, adding the spring onions at the end.
Place a spoonful of Quince & Coriander jelly on a plate and top it with the quail, layer with the fried chanterelles and spring onions and garnish with the nasturtium.