The Secret French Recipes of Sophie Valroux - Samantha Verant Page 0,114
pieces. Pour the soup into bowls. Add a few morsels of lobster, about four to six pieces a person. Using a spatula, lift up the Parmesan crisps. Garnish the soup with one Parmesan crisp and fresh herbs, like lavender or rosemary. Serve immediately.
Chef’s Notes: *To clean the leeks, slice off the dark green end, trimming to the part where the color is pale green or white. Cut off the roots. Slice the stalk lengthwise, not cutting through it. Run the leeks under cold water. Set aside until ready to chop and use.
**This soup can be served on its own, garnished with a dollop of crème fraîche, chopped chives, and fresh ground pepper.
LE PLAT PRINCIPAL
Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage
SERVES 8
PREP TIME: 25 MINUTES
COOK TIME: 30 TO 40 MINUTES
INGREDIENTS
6 to 8 medium-sized sweet potatoes, peeled and cut into rough chunks
½ to 1 cup crème fraîche or sour cream
Freshly squeezed juice of 1 to 2 oranges
Ground nutmeg
3 to 4 tablespoons butter
Extra-virgin olive oil
3 to 4 tablespoons finely minced garlic
1 head red cabbage, sliced into ¼-inch strips
Freshly squeezed juice of 3 to 4 lemons, plus more if needed
Balsamic vinegar
8 filets of daurade (sea bream)
½ to 1 cup finely minced flat parsley
2 to 3 pinches saffron
Fresh ground pepper
Salt
Fresh herbs, like lavender and rosemary, and edible flowers for garnish
TECHNIQUE
Bring a large pot of salted water to a boil. Place the sweet potatoes in the pot, boiling for about 18 to 20 minutes, until tender. Drain and place back into the pot. Add ½ cup crème fraîche or sour cream, the juice of 1 orange, and a pinch or two of nutmeg. Using an immersion blender or handheld mixer, purée. The sweet potatoes should have a mashed consistency. If the mixture is too dry or has too many chunks, add a little more orange juice or crème fraîche and mash again. Taste, then season to taste with salt, pepper, butter, and a dash (or two) of nutmeg. Place on a burner and set to low to keep warm.
In a large frying pan, combine a dash or two of olive oil, a pat of butter, and the minced garlic over medium-high heat. Once the garlic has softened, add the sliced cabbage, stirring until it wilts. Add two tablespoons of lemon juice and a dash (or three) of balsamic vinegar, and sprinkle with ground nutmeg to taste. Turn the heat to low to keep warm.
In another large frying pan, heat a dash or two of olive oil and a knob of butter over medium-high heat. Season each side of the daurade filets with one tablespoon of lemon juice, minced parsley to lightly cover, and fresh ground pepper to taste. Sprinkle with saffron. Once the pan is hot, place the daurades in the pan and fry, about 2 to 3 minutes per side, adding a bit more lemon juice if desired, cooking until the fish is no longer translucent. (If you have to sear the fish in batches, keep them warm in an oven on low heat.)
It’s time to serve. If you want to get fancy, use a 4-inch circle tool to plate. First, place the cabbage, and press down. This is followed by the sweet potato purée. Again, press down. Place the daurades on top of the sweet potato and garnish with fresh herbs and edible flowers. If you’re not feeling fancy, plate it in the above order. Serve immediately and enjoy!
LA SALADE ET LES FROMAGES
Arugula and Endive with Rosemary- Encrusted Goat Cheese Toasts, garnished with Pomegranate Grains and Clementine Slices, served with a Citrus-Infused Dressing
SERVES 8
PREP TIME: 15 TO 20 MINUTES
COOK TIME: 15 MINUTES
EQUIPMENT: LARGE FRYING PAN
INGREDIENTS
2 tablespoons Dijon mustard
Freshly squeezed juice of 1 orange
2 tablespoons balsamic vinegar
Extra-virgin olive oil
Salt
Fresh ground pepper
1 or 2 French baguettes, sliced in ¾-inch-thick rounds
Butter
Fresh rosemary or herbes de Provence
1½ cups lardons (small pieces of salted ham) or chopped pancetta
1½ cups leeks, chopped in rounds
2 logs goat cheese (200 grams or 7 ounces), sliced into ½-inch-think rounds (two per person)
1-½ cups panko or bread crumbs, plus more if needed
8 cups arugula, around 1 cup per person
4 cups endive, roughly chopped, around ½ cup per person
1 deseeded pomegranate, separated
4 clementine or mandarin oranges, peeled, separated into slices, and deseeded
Fresh tarragon, roughly chopped
TECHNIQUE
Prepare the dressing. In a small bowl, combine the Dijon mustard, the orange juice, and the balsamic vinegar. Add in the olive oil to taste and whisk until it’s a creamy (but not too thick) consistency. Add salt and pepper