recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Farmhouse Salad with Poached Egg and Cloves of Garlic in their Jackets

recette de cuisine francaise, Recipe: Farmhouse Salad with Poached Egg and Cloves of Garlic in their Jackets

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 45 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 10 minutes
6 large eggs
10 cl (3.38 fl. oz.) white vinegar
Mushrooms à la grecque
1 onion
1 soupspoon olive oïl
500 g (17.6 oz.) button muserons
The juice of one lemon
1 bay leaf
1 sprig of thyme
50 cl (16.91 fl. oz.) dry white wine
Coriander seeds, salt and Pepper
Garlic in its Jacket
18 cloves of unpeeled garlic
1 small pot of goose fat
Vinaigrette Dressing
25 cl (8.45 fl. oz.) Rapeseed Oil
12.5 cl (4.23 fl. oz.) Olive Oil
12.5 cl (4.23 fl. oz.) walnut oïl
5 cl (1.69 fl. oz.) white wine
12.5 cl (4.23 fl. oz.) "Melfor" vinegar
12.5 cl (4.23 fl. oz.) Sherry vinegar
1 soupspoon strong mustard
12.5 cl (4.23 fl. oz.) UHT cream
Salt, Pepper
Filling
Green Salad: fine frisee lettuce, dandelion leaves, field lettuce
Pink Radishes
½ cucumber
1 slice of slightly stale bread (from a white loaf)
250 g (8.81 oz.) smoked bacon
200 g (7.05 oz.) confit duck gizzards
2 carrots
3 grey onions
½ bunch of chives.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 slicer, 1 chopping board, 1 sautee pan, 2 saucepans, 1 overhead mixer, 1 potato peeler, 1 steak knife, 1 non stick frying pan, 1 skimmer.


Preparation

recette gastronomique - recette de cuisine française  Finely chop the onion then braise in the olive oil. Clean, roughly slice and add the button mushrooms. Add the lemon juice, the herbs, spices and white wine. Bring to the boil and leave to boil at high heat for 5 minutes. Take off the heat and allow to cool in the cooking liquid.

recette gastronomique - recette de cuisine française  Gently cook the unpeeled garlic in the goose fat for 10 to 15 minutes.

recette gastronomique - recette de cuisine française  Mix all the ingredients for the vinaigrette together, bring to the boil and immediately remove from the heat. Mix then add the UHT cream. Store in a bottle.

recette gastronomique - recette de cuisine française  Clean the pink radishes, keeping 1 cm (0.39”) of the green part. Cut into them using a potato peeler, making 4 notches in one direction then in the other, then set aside in iced water. They will open like a flower.
Cut the carrots and cucumber into sticks. Cut the stale bread into small same-sized chunks and brown them without fat in a non-stick frying pan, turning them over at regular intervals or cook in the oven at 160°. Finely chop the chives and shallots. Cut the gizzards into large chunks and brown the bacon pieces.

recette gastronomique - recette de cuisine française  Bring 2 litres of unsalted water to the boil (salt liquefies the albumin content in egg white) and add 10 cl of white vinegar. Break each egg into a small individual casserole and slide gently into the bubbling water. Skim the white over the yolk quickly using the skimmer and leave to poach for 3 minutes in the gently simmering water. Plunge into cold water then trim.

recette gastronomique - recette de cuisine française  Dress the seasoned lettuce on the plates. Arrange the remaining ingredients on the top then place the egg in the centre.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Prepare the mushrooms “à la grecque” the day before. Clean the lettuce, prepare the vinaigrette dressing you will have a lot left over), cook the garlic in its jacket (you will need to reheat it) and prepare the croutons beforehand.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011