19 September 2021

Créme brûlée saveur crevettes


Pre heat the oven at 100°C

Whisk 2 eggs plus 1 yolk, add 200ml cream or crème fraîche and whisk again.

Add 200 ml seafood stock, stir well and pour in 4 heatproof crème brûlée ramekins

Put the ramekins in an oven dish and pour enough boiling water in the dish to surround the ramekins.

Put in the oven for 1 hour.

Cool and keep in the fridge for at least 3 hours.

Just before serving dust some big prawns with Piment d'Espelet and panfry them in olive oil

Sprinkle sugar on top of the crème in the ramekins and melt with a burner

Serve as shown, with f.i. sea lavender.

About shellfish stock: when we eat shellfish I always keep the heads and shells in my freezer and once in a while use this recipe from Great British Chefs:


Heat a tablespoon of oil and butter in a large stock pot. Add as many seafood shells (and any juices that have leaked out of them) as you have and cook over a medium heat for 10–15 minutes, stirring to avoid sticking. The shells should be in one layer on the bottom of the pan to enable proper caramelisation, so work in batches if you need to. If you are using langoustines or prawns, use a rolling pin to crush the heads open. Once nicely coloured, transfer the shells to a bowl

 

Deglaze the pan to collect up all the delicious bits stuck to the bottom. Do this by turning the heat up high, then add about 50ml of brandy. Turn the heat back down and use a spatula to scrape the pan clean. Tip these juices into the bowl of shells

 

Add another tbsp of oil and, once hot, add  1 diced onion, 1 finely sliced leek, ½ finely sliced fennel, a finely sliced celery stick,  a finely sliced small carrot and smashed cloves of garlic (skin left on). Cook for about 10 minutes until caramelised, stirring to avoid any burning (which would impart a bitter flavour)

 

Add 2 tbsp tomato puree and cook out for 2 minutes

 

Add the shells back into the pot along with the delicious juices. Pour in 150 ml brandy (or dry sherry or white wine) and reduce by half

 

Top up with water to about 3cm above the shells. Bring to the boil and then skim off the scum which rises to the top using a ladle

 

Add 1 tsp lightly crushed coriander seedsbay leaves4 sprigs of thyme (and any other herbs you choose: tarragon, dill and or chervil) to use and simmer the stock uncovered for 2–3 hours. Make sure the stock stays at a gentle simmer rather than a rolling boil, and periodically skim off impurities floating on the surface

 

Once ready, place a colander over a large bowl and line with muslin or a thin, clean tea towel. Carefully pour the pan's contents into the colander. Use the back of a ladle to crush the shells, making sure you extract every last bit of stock

 

Return the stock to the pan and reduce further till 3/4 is left.


(Recipe Agnes van der Aar)


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13 September 2021

Oyster and beef tartare


Slice 150g bavette or beef tenderloin into thin strips and then the strips into very small cubes. 

Cut 2 oysters into small pieces and mix with the meat, with the oyster water, add 1 tbsp olive oil and season with salt and pepper.

Now you need 2 thin slices of celeriac (use the rest to make a nice soup). Slice them into long matchsticks. Mix with 1 tbsp mayo and 1 heaped tsp horseradish cream.

Hack 4 walnuts and add to the celeriac salad.

Serve as shown, with watercress and finally the celeriac on top.

(Here the video with Jeroen Meus making his recipe)

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12 September 2021

Crayfish tartare in carpaccio


Hack 100g crayfish. Slice 1/2 shallot as fine as possible. Do the same with 5 sprigs of chives and the leaves of 1 sprig of fresh tarragon.

Mix the crayfish tartare with the shallot and the herbs

Whisk a cocktail sauce from 1 tbsp mayo, 1 tsp ketchup, 1/2 tsp whisky, 1/2 tsp ginger syrup and black pepper. Mix with the crayfish.

Add a bit of lime juice and taste. Eventually season with pepper and salt.

Slice 3 discs of apple into matchsticks, mix with 10g rucola and dress with some walnut oil and a few drops of white balsamic vinegar. Season the salad with pepper and salt.

Divide the fish over 2 plates, cover with thinly sliced beef carpaccio.

Put some salad on top and finish with shavings of parmesan


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