HUBERT makes you benefit from these totally new recipes:
Light toast of duck foie gras with red onion jam, Noirmoutiers salt and pink peppercorns
ingredients for 4 people:
4 slices of country bread, 1,200 k semi-cooked duck foie gras, 20 cl port, 5 cl soy sauce, Noirmoutiers salt, pink berries.
Prepare the red onion jam
Peel the slices of bread and cut into two parts, cut 4 slices of foie gras, cut into two parts, reduce the port with the soy sauce by 3/4,
lightly toast the slices of bread, leave to cool, dress each slice with a little onion jam then add a slice of foie gras, a pinch of salt and a few pink peppercorns, using a tablespoon, streak with the whole sauce,
Taken from a hot recipe, I adapted it cold to be able to prepare it in advance. but do not put your toasts in the cold, leave at room temperature.
Red onion jam :
Ingredients:
Red onion 300g, grenadine syrup 20g, raspberry syrup 30g, raspberry vinegar 20g
Finely chop the onion cook it in boiling water, when it is cooked, drain it and put it back in the pan, add the vinegar and cook until completely evaporated, at this time, add the syrups, and let stew until you get a good syrupy consistency.
John Dory sticks with truffle juice and palm oil, wild chanterelles with parsley and nutmeg
Ingredients for 4 people:
John Dory fillet 500g, truffle juice 6cl, veal juice 200g, palm oil 120g, white sesame seeds 20g, gray chanterelles, 1k, flat-leaf parsley, butter 120g, nutmeg.
Cut aiguillettes from the John Dory fillet, cover with palm oil,
Mark the sauce, for this put the veal juice to reduce by half, add the truffle juice (do not boil), add the butter in pieces, while winnowing the sauce, salt and pepper.
Prepare the chanterelles by sorting and stemming them, finely chop the flat-leaf parsley, brown your mushrooms in hot butter for about 15 minutes, add the flat-leaf parsley and a touch of nutmeg. in a very hot non-stick frying pan sear your fish aiguillettes, salt and pepper, about 5 minutes, arrange the chanterelles on the serving platter, arrange the John Dory aiguillettes on top, add a few sesame seeds, serve with the sauce in a gravy boat .
Orange champagne granita :
Ingredients for 4 glasses:
40cl of brut champagne, the juice of an orange, 1/2 vanilla pod, 135g of sugar.
In a measuring cup, pour the orange juice and add water until you obtain 20cl of liquid, pour into a saucepan and add the sugar, the half vanilla pod* split open and bring to boil, remove from the heat and add the champagne, stir while letting it cool, when the appliance is cold pour it into a flat dish, set in the freezer, stirring with a fork every twenty minutes or so, until you get a granita, divide into cups.
* or liquid vanilla which will be more convenient later.
Doe cutlets with cognac and Smyrna raisins with tender chestnuts :
Ingredients for 4 people:
Deer leg:600g cut into four pavés, 20cl cognac, blond Smyrna grapes 150g, peeled and cooked chestnuts 400g, butter 120g, veal juice 20cl, gray mignonette 12g, oil, chervil, salt, pepper. honey 20g.
Put the chestnuts in a frying pan with the butter and honey, add a little veal juice, lower the heat and cook very gently, season, cherfeuillez.
Put the blond grapes to soak in the cognac, in a frying pan with a little butter and oil sear the seasoned cobblestones on each side, decant on a dish and sprinkle with the mignonette, put in the oven for 15 minutes at 180°C , take out and let the meat rest, in the degreased cooking pan, add the cognac and the grapes, let reduce by 3/4, add the veal jus and let reduce again. Whip the butter sauce by winnowing out of the heat, this operation to bind your sauce. salt.
Cut the cobblestones into escalopes, place in the serving dish, coat with the sauce and arrange the chestnuts around. Serve the rest of the sauce in a sauce boat.
Chocolate/almond Christmas treats with mint cream, carambola :and caged love
Ingredients for 4 people:
Egg whites 4, powdered almonds, 80g, icing sugar 90g, cocoa powder 20g, caster sugar 20g fine salt 3g, bitter chocolate 200g, butter 40g, carambola 1, physalis a tray, cream 15cl.
Biscuit:Mix the ground almonds, the icing sugar and the cocoa, whisk the egg whites until stiff, add the caster sugar and the salt, beat again and incorporate the cocoa powder, lifting the mass well, spread Using a spatula on a sheet of baking paper, bake for 15 minutes in the oven preheated to 200°C, leave to cool and cut into 12 cookies, set aside in the cold.
Mousse:Grate the chocolate into a container, mix 15cl of water and the fresh cream, bring to the boil, pour over the chocolate, let this ganache rest for one minute, mix and put in the cold for one hour.
Take 3/4 of this ganache, warm in a bain-marie and add the softened butter, leave to rest, whip up 4 cakes of 3 biscuits each with a little mousse between each biscuit, melt the rest of the mixture in a bain-marie. ganache, and coat each delicacy, sprinkle with icing sugar, surround with mint sauce, and decorate with a slice of starfruit (Starfruit) and 2 or 3 physalis (caged love).
For the mint cream, flavor a custard with a little Peppermint Get.
