serves
4
prep
1 hour
cook
50 minutes
difficulty
Mid
serves
4
people
preparation
1
hour
cooking
50
minutes
difficulty
Mid
level
Stream free On Demand
Ep 2
episode • Guillaume's Paris • cooking • 26m
G
episode • Guillaume's Paris • cooking • 26m
G
Ingredients
Pea puree
- 750 g frozen peas
- Salt and butter, to taste
Royale mix
- 660 ml pea purée, as prepared in the recipe
- 2 eggs
- 2 egg yolks
- 200 ml cream
Mint vinaigrette
- 20 ml extra-virgin olive oil
- 2 eschallots, diced
- ¼ red chilli, finely chopped
- 1 slice sourdough, crusts removed and chopped into ½ cm cubes
- 25 ml sherry vinegar
- 8 leaves mint, chiffonade
To serve
- 200 g Tourteaux crab meat
- 150 g shelled fresh peas
Instructions
- To make the pea puree: Bring a medium saucepan with water to a boil. Add salt and once boiling add the peas until tender. Strain (leaving a couple of tablespoons in reserve).
- Place cooked peas, reserved water and a tbsp of butter into a blender and blitz until creamy Pass the puree through a fine sieve and place in the fridge to cool.
- To make the royale: Place 660 g of the pea puree into a large bowl. Mix with the eggs, yolks and cream, and season with salt and pepper until well combined. Pass through a fine sieve once again.
- Evenly separate the palace royale mix into 4 x ramekins and cover with plastic wrap. Place in steamer oven at 90 degrees and cook for 15 minutes, or until the custard is set but still wobbly in the middle. Chill immediately.
- To make croutons: Dice sourdough into 0.5 cm cubes. Toss in olive oil then toast until crisp.
- To make the vinaigrette: Place the saucepan over a medium heat and add 20 ml extra virgin olive oil. Add eshallots and chilli and saute without colouring. Add sherry vinegar and croutons and toss until coated.
- In a separate bowl, combine the fresh peas and crab meat and finish in the dressing and chopped mint. Top each of the four bowls with the vinaigrette crab and pea dressing.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 2
