Rillettes with Fines Herbes Bavarois
1 salmon fillet, skin, bloodline, and pin bones removed, about 455 g
2 lemons, sliced 6 mm (¼ inch) thick
40 g Mayonnaise
115 g crème fraîche
Grated zest of 1 lemon
½ shallot, finely chopped
5 g finely chopped dill
5 g finely chopped tarragon
3 g finely chopped chervil
5 g sliced chives
20 g lemon juice
Cut the salmon into four pieces of equal thickness. Season the salmon liberally with salt
on all sides. Line the bottom of a large saucepan with enough lemon slices to fully cover.
Place the salmon pieces in the pan and cover with olive oil. Heat the pan over very low
heat and cook until tender and flaky, about 18 minutes. Let cool to room temperature in
the confit oil. Drain the salmon from the oil, pat dry, and transfer to a mixing bowl. Gently
flake the fish apart without shredding and fold in the mayonnaise, crème fraîche, lemon
zest, shallot, herbs, and lemon juice until fully incorporated; do not overmix. Reserve the
salmon rillettes, refrigerated, in an airtight container until ready to serve.
FINES HERBES PUREE
50 g baby spinach leaves
50 g chives, coarsely chopped
40 g flat-leaf parsley leaves
15 g tarragon leaves
25 g chervil leaves
Heat a pot of salted water to a boil over high heat and prepare an ice bath. Blanch the
spinach and herbs each separately for about 5 minutes, until they are completely tender—
when you rub them between your fingers, they should fall apart. As they emerge from the
boiling water, immediately shock each batch of greens in the ice bath and, once cold,
remove and squeeze out any excess water. Place the blanched greens in a blender with a
splash of ice water and blend on high speed until completely smooth. Pass the puree
through a fine-mesh tamis and reserve in an airtight container, refrigerated, for up to 24
FINES HERBES BAVAROIS
3 sheets gelatin
150 g cream
2 egg yolks
80 g Fines Herbes Puree
10 g lemon juice
6 g salt
45 g water
Bloom the gelatin sheets in ice water. Using a stand mixer, whip the cream to medium
peaks. Set aside and keep cold. Whisk the egg yolks, fines herbes puree, lemon juice, and
salt in a separate bowl until fully incorporated. Heat the water in a saucepan over low heat
until warm. Squeeze the bloomed gelatin to drain any excess water and combine with the
warm water. Stir until fully melted. Remove the pan from the heat and temper the gelatin
into the fines herbes mixture. Whisk together until incorporated. Fold the whipped cream
into the thickened mixture in three additions. Once fully incorporated, place a layer of
plastic wrap directly on top of the bavarois and refrigerate until set, about 3 hours. When
ready to serve, whip the bavarois with a wire whisk until completely smooth.
4 slices miche, toasted
Divide the rillettes among four glass jars. Top each with a quenelle of the fines herbs
bavarois. Garnish each jar with fennel fronds, fennel blossoms, and chervil. Serve with
Cantaloupe melon and Jamon Serrano
Italian Focaccia. A bread that is known and liked all over the world. Focaccia is a flat bread, Italian bread baked in the oven, which is very similar in texture and style to Pizza. The first confirmation of the word focaccia appears in 1300. In Ancient Rome, called panis focacius was a flat bread baked in a hearth. The word comes from the Latin hearth “hearth, place of baking“. The basic recipe is believed to have originated from the Etruscans, but today it is widely associated with Ligurian cuisine.
I love good focaccia. Great dough a little thicker than pizza dough, olive oil, rosemary and salt.
The flavors combine beautifully with each other and it is one of my favorite things that I eat as an appetizer or alone and of course everyone likes it.
Wanting to make a Focaccia after many attempts in the past, some with success and others without the right result, I thought of experimenting a bit not with the appearance, not with the baking but mainly with the process.
Usually when I was making a focaccia, I just kneaded the dough, left it to rest for 1 hour and baked it.
The result is usually mediocre but tasty.
I thought that in focaccia we add dried tomatoes, salt and rosemary, without thinking that we can work other variations.
So I made this focaccia, without dried tomatoes and rosemary, but I replaced them with onions and basil.
I replaced the flour for all uses with type 00 flour. I removed the bench mixer and the dough was made by hand.
Baking time reduced by 15 ‘
The big difference was in the rest times.
Kneading and 1 hour rest, light kneading and 1 hour rest, kneading and 1 hour rest.
A total of 3 hours of rest from 1 hour that I was used to.
The result is extremely amazing.
A much more fluffy focaccia emerged and the most important thing is that after 3-4 days it is still quite fluffy.
There is also the theory that 4 hours of rest are needed, which I will try in the near future
4 Beetroots about 200gr.each unpeeled
2 cups diced white onion
1 cup diced carrot
1 cup diced celery
2 sprigs thyme, plus ½ teaspoon thyme leaves
1 bay leaf
1300gr.Beer plus ¼ cup extra beer
1 tablespoon canola oil
2 tablespoons tomato paste
1 tablespoon butter
Ground black pepper
Wash under running water the Beetroots. In a large glass bowl, combine the Beetroots with the onion, carrot, celery, thyme sprigs, and bay leaf. Pour in the beer, cover, and marinate for 48 hours in the refrigerator. Remove the Beetroots from the marinade and pat dry on paper towels. Strain the marinade,reserving both the liquid and the vegetables. In a medium saucepan, bring the liquid to a
simmer over medium heat, until it comes to a boil. Strain through a chinois. Preheat the oven to 135°C. Season the Beetroots with salt. Heat the oil in a large ovenproof straightsided sauté pan over high heat. Sear the Beetroots on all sides, 1 to 2 minutes per
side, and remove from the pan. Drain any excess oil from the pan, lower the heat
to medium, and add the reserved vegetables. Sweat until tender, about 10
minutes. Add the tomato paste and cook for 3 minutes. Deglaze the pan with the
reserved liquid and reduce by half. Add the stock and bring to a
simmer. Return the Beetroots to the pan, cover, and transfer to the oven. Braise
in the oven until the Beetroots is tender and can be easily pulled apart with a fork, about 2-2½ hours. Remove the pan from the oven and allow to rest, uncovered, for 30
minutes. Gently remove the Beetroots from the braising liquid and set aside. Peel the beets when is warm.Strain the liquid and discard the vegetables. Return the liquid to a saucepan over
medium-high heat until it comes to a simmer. Lower the heat to medium-low and reduce the liquid to
3 cups, skimming frequently. Add the remaining ¼ cup of beer,Feenel seeds and the thyme
leaves and whisk in the butter. Season with ground black pepper to taste
2 smashed garlic cloves
100gr heavy cream
Fleur de sel
Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
Reheat browned butter if needed. Swirl browned butter and garlic into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.
12 baby carrots, trimmed
12 red pearl onions
2 stalks celery
8 baby spring onions
½ cup Vegetables stock
4 tablespoons butter
½ teaspoon salt
Peel each carrot into a smooth cylindrical shape. Peel the pearl onions and the celery stalks. Bring a pot of salted water to a boil and blanch the vegetables until tender, 3 to 4 minutes. Transfer to a bowl of ice water, and, once cool, drain. Cut the celery
stalks at 45-degree angles in 2-inch sections. In a medium sauté pan over medium heat, warm together the carrots, pearl onions, celery, spring onions,stock, butter, and salt. Cover and simmer until the vegetables are very tender and
glazed, 7 to 8 minutes
Potato Puree Mousseline
2 Bread Crisps, broken into shards
Sauce reserved from making Braised Beetroots
Spoon the potato puree onto 4 plates. Place the Beetroots on top of the puree
and garnish with the glazed vegetables and bread crisps. Top with parsley and
finish with the sauce
Makes about 2.5 kg
3.5 kg chicken necks and backs
1 white onion, diced 5 cm (2 inches)
1 celery stalk, diced 5 cm (2 inches)
5 sprigs thyme
Put the chicken necks and backs in a large pot. Cover generously with cold water. Drain
and discard the water. Repeat the rinsing process two times. After the third rinse, drain and
cover with cold water. Heat over medium heat and bring to a simmer. Skim and discard
any impurities that may rise to the surface. Add the onion, celery, and thyme to the pot and
turn the heat to low. Continue to simmer the stock, skimming occasionally, for 6 hours.
Strain the stock through a chinois. Reserve in an airtight container, refrigerated, for up to 3
days, or frozen for up to 1 month.
WHITE BALSAMIC VINAIGRETTE
Makes about 265 g
195 g olive oil
65 g white balsamic vinegar
8 g salt
Combine the ingredients in a mixing bowl and whisk until fully emulsified. Reserve the
vinaigrette in an airtight container, refrigerated, for up to 1 week
Makes about 10 pieces
150 g White Balsamic Pickling Liquid
Using a mandoline, thinly slice opposing sides of the nectarine to form shaved rounds.
Submerge the nectarine shaves in the pickling liquid and refrigerate overnight.
Makes about 350 g
400 g grapeseed oil
45 g grated lemon zest (from about 15 lemons)
Prepare an ice bath. Combine the oil and zest in a bain-marie. Cover tightly with plastic
wrap and place in a large pot filled halfway with water. Heat the pot over low heat and
bring the water temperature to 91°C/195°F, just under a simmer. Cook the oil in the water
bath for 1½ hours. Remove the bain-marie from the water bath and chill over the ice bath
until cold. Cover and refrigerate overnight. Strain the oil through a chinois, discarding the
zest. Reserve the lemon oil in an airtight container, refrigerated, for up to 1 week.
Photography by Christoforos Koskinas
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