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Recipes
Skate with Enokis and Trout Roe Sauce
By corlear
For the skate fillets: 1
- For the skate fillets:
- 1 skate (2.2 lb)
- For the tea sponge:
- 2 cups water
- 3/4 oz Earl Gray tea
- 1/2 cup butter
- Note: Minimum amount to be able to make the sponge.
- For the blood orange reduction:
- 1/2 cup blood orange juice
- 13/4 tbsp glucose
- For the trout roe sauce:
- 4 oz trout roe
- For the dulse seaweed:
- 13/4 oz dulse seaweed in salt
- 1/2 cup water
- To finish:
- salt
- 0.4 º olive oil
- 2 2-oz bundles enoki mushrooms
Yogurt-Yogurt
By corlear
For the yogurt croquant: 1
- For the yogurt croquant:
- 83/4 oz fondant
- 1/2 cup glucose
- 1 cup Isomalt
- 4 oz powdered yogurt
- For the yogurt mousse:
- 3/4 cup Greek yogurt
- 3/4 cup plain yogurt
- 1/2 cup single cream (35% fat)
- 3 sheets gelatin (previously rehydrated in cold water)
- To finish:
- Maldon salt
Breaded Sardines with Picada and Roe
By corlear
Note: The cooking of the sardines is very important: they need to be semi-raw to get the desired texture
- For the sardine stock:
- 6 sardines (13/4 oz each)
- 0.4 º olive oil
- 11/4 cup water
- For the sardine gelatin:
- 11/4 cup sardine stock (see previous step)
- pinch powdered agar-agar
- 0.4 sheets gelatin (previously rehydrated in cold water)
- salt
- For the seawater slices:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the mock roe:
- 1 seawater gelatin slice
- 1 oz Kalix caviar
- sunflower oil
- For the sardine filets:
- 6 sardines (13/4 oz)
- For the bread slices:
- 1 oven ready baguette
- FOR THE DECONSTRUCTION PICADA:
- For the almond praline:
- 11/4 cup raw almonds, whole
- 1/2 cup 0.4º olive oil
- salt
- For the parsley oil:
- 2 oz parsley
- 1/4 cup sunflower oil
- salt
- For the saffron oil:
- pinch saffron strands
- 1/4 cup sunflower oil
- For the garlic mayonnaise:
- 2/3 oz garlic
- 1/2 cup 0.4º olive oil
- 3/4 tbsp egg yolk
- To finish:
- 1 tsp scallion, diced
- 24 small fresh chervil leaves
- 16 small fresh fennel leaves
- 0.4 º olive oil
- salt
Breaded Sea Cucumber with Coconut Sponge and Smoked Oil
By corlear
For the sea cucumber filaments: 1
- For the sea cucumber filaments:
- 101/2 oz sea cucumbers
- For the bread slices:
- 1 5" baguette
- For the coconut foam:
- 13/4 cup water
- 6 oz desiccated coconut
- For the sea cucumber crunch:
- 21/4 oz sea cucumber trimmings (see previous step)
- 3/4 cup sunflower oil
- For the smoked oil:
- 11/2 cup sunflower oil
- 13/4 lb dry wood
- 7 oz green leaves
- To finish:
- 0.4 º olive oil
- salt
Old-Fashioned Scalloped Oysters
By corlear
1. Preheat oven to moderate (350° F)
- 2 1/3 cup bread/cracker crumbs
- 1/2 cup butter, melted
- 2 pints small shucked oysters, or 18 large oysters
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped parsley (optional)
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons milk or cream
Chicken Rillettes
By corlear
Rillettes de Poule A typical Bressan version of rillettes made with chicken rather than the more traditional por...
- 450 g / 1 lb back bacon
- 2 kg / 4 1/2 lb chicken, cut into 8 pieces
- 350 m1 / 12 fl oz white Burgundy wine
- 3 sprigs of fresh thyme
- 1 bay leaf
- 75 g / 2 1/2 oz goose or duck fat
- 45 g / 1 1/2 oz lard, melted
- salt and freshly ground black pepper
Hot Black Truffle Gelatin With Cod Skin
By corlear
For the cod stock: 1. Scraping the scales off the cod, making sure you do not break the skin
- For the cod stock:
- 4 cod tails (4 oz each), soaked to
- remove the salt.
- 1 3/4 cup water
- salt
- For the hot cod gelatin:
- 1 3/4 cup cod stock (see previous step)
- pinch powdered agar-agar
- For the black truffle gelatin:
- 3/4 cup black truffle juice
- pinch powdered agar-agar
- For the garlic oil:
- garlic
- virgin olive oil
- To finish:
- 1/4 cup pasteurized egg yolk
- 12 baby almonds, peeled
Eggs in Red Wine Sauce
By corlear
Oeufs Bourguignons Preparation: 10 minutes Cooking: 45 minutes
- 2 tbsp. (1 oz.) butter
- 3 small onions
- 3 tbsp.ftour
- 1 3/4 cups red Burgundy
- salt
- pepper
- sugar
- 6 eggs
- 6 slices bread
Bœuf Bourguignon
By corlear
Becky's Recipe
- For the marinade:
- 4 lbs of braising beef cut into chunks
- 2 ozs butter
- 2 tbs olive oil
- 2 tbs flour
- 4 ozs bacon cut into 1/2 inch strips
- 3 cloves of crushed garlic
- 16 small peeled onions
- Dash of Cognac, Marc of Fine de Bourgogne
- 12 rounds of fried French bread croutons
- 1 large roughly chopped onion
- 1 chopped carrot
- 2 tbs olive oil
- Bouquet garni of French thyme, parsley, rosemary and bay leaf
- Salt and pepper
- 1 bottle of robust red Burgundy
Black Butter Skate
By corlear
For the noisette butter: 1
- For the noisette butter:
- 11/4 cup butter
- For the meunière sponge:
- 11/2 cup water
- 83/4 oz noisette butter (see previous step)
- 1/2 cup butter
- For the vinegar gelatin:
- 1/4 cup Sherry vinegar
- 2 tsp powdered agar-agar
- 1/4 de sheet gelatin (previously rehydrated in cold water)
- For the capers in hazelnut oil:
- 16 capers, whole and firm
- 11/2 tbsp hazelnut oil
- 1/4 cup water
- To clean the skate:
- 1 skate (2.2 lb)
- For the beurre noir potatoes:
- 41/4 oz mashing potatoes
- 3 tbsp noisette butter (see previous step)
- salt
- To finish:
- sunflower oil
- salt