This was Erin's Pick on May 24, 2020
Croquettes
• 1 pound / 450g russet potatoes
• 1 cup / 90g grated gruyere
• 2 tablespoons / 30g unsalted butter
• 1 tablespoon crème fraiche
• ¼ teaspoon grated nutmeg
• 6 slices Bayonne ham or prosciutto, chopped
• 1 large egg
• ½ cup / 60g flour
• ½ cup / 75g panko or unseasoned bread crumbs
• ¼ cup / 60ml vegetable oil
• Fine sea salt and black pepper
• Chopped parsley (optional)
1. Peel the potatoes and cut them into 1/4 -inch / 1.3cm cubes. Put them in a saucepan, cover with salted water, and boil over medium-high heat until tender, about 15min. Drain well and then mash with a potato masher. Add the cheese, butter, crème fraiche, nutmeg and ham.
2. In a small bowl, beat the egg. Put the flour in a second bowl and the breadcrumbs in a third. Shape the potato mixture into small balls, each about the size of a walnut (you should get 10-12). Dust with flour, dip in the egg to coat, and then roll in the breadcrumbs.
3. In a large skillet, heat the oil over high heat. You can test if it's ready by throwing in a small price of bread: if the bread turns golden in a few seconds the oil is ready. Fry the croquettes on both sides until golden brown, about 1 min per side. Drain on paper towels.
4. Season the hot croquettes with salt and pepper and sprinkle with parsley, if you like, before serving.
Lobster Bisque
(Serves 6 as appetizer or 4 as a main course)
• 2 ¼ pounds / 1kg live lobster (about 2 medium)
• 2 tablespoons extra-virgin olive oil
• 1 medium carrot, peeled and thinly sliced
• 2 medium shallots, thinly diced
• 2 garlic cloves, minced
• Fine sea salt and black pepper
• ½ cup / 120ml cognac
• ¾ cup / 180ml dry white wine
• 2 tablespoons tomato paste
• 1 cup / 150g canned crushed tomatoes
• 1 bouquet garni (below)
• 1 tablespoon honey
• 1 teaspoon saffron threads
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons all purpose flour
• ¼ teaspoon cayenne pepper
• 1 cup / 250ml heavy cream
• Pinch of chili powder
• A few chives, freshly chopped
1. Put the lobster in the freezer for 20 min.
2. Using a sharp chef’s knife cut each lobster in half lengthwise, reserve all the liquid, coral, and creamy parts in a bowl. Cut the claws and tail from the rest of the lobster. Chop the remaining parts, including the shell, into several pieces.
3. In a large pot, heat the olive oil over medium heat. Add the lobster claws, tails, and shells, the carrot, shallots, and garlic and cook, stirring occasionally, until the shells turn bright red, about 10 min. Season with salt and pepper.
4. Pour in the Cognac. Light a match and carefully ignite the cooking liquid to flambé the lobster shells, shaking the pot briskly until the flames die out. Pour in the wine and simmer to reduce for 2 to 3 min. Add water to cover and bring to a gentle simmer.
5. Stir in the tomato paste, crushed tomatoes, bouquet garni, honey and saffron threads. Simmer over medium-low heat for 30 min, or until the soup is very flavourful.
6. Strain the soup through a sieve into a large bowl. Remove the claws and tail, let cool for 5 min, and then remove the meat from the shells. Chop the meat coarsely, reserve 2 tablespoons of it for garnish, and return the rest to the strained soup.
7. Pour the soup into the pot. Cover and continue to simmer for 20min.
8. Meanwhile, make the coral butter. In a bowl, mix the softened butter and flour to make a paste. Whisk in the reserved lobster liquid, coral and any creamy parts and season with salt and the cayenne.
9. Reduce the heat under the soup to as low as it will go. Scoop some of the bisque into the bowl with the butter mixture and whisk until thickened before gradually pouring the entire mixture into the pot, whisking constantly. Remove from the heat.
10. Pour in the cream. Puree the soup, preferably using an immersion blender. Adjust the seasoning. Reheat over very low heat. Do not boil.
11. Ladle the bisque into bowls; scatter the reserved lobster meat on top, and sprinkle with the chilli and chives.
Comments
Post a Comment