Recipe file Carte blanche
THE TALENTED MARTIN BURGE OF WHATLEY MANOR SHARES TWO RECIPES FROM THE HOTEL’S STAND-OUT BRASSERIE, LE MAZOT
Xx XX
Poached quails eggs and smoked haddock
(Serves four)
Ingredients for the velouté: 350ml full-fat milk 4g salt 2 bay leaves 3 garlic cloves 50g haddock trimmings and skin 35g unsalted butter 25g plain flour 9g wholegrain mustard 5g Dijon mustard 4 egg yolks
Ingredients for the quails eggs: 500ml cold water 30ml white wine vinegar 20 quail eggs
Ingredients for the poached haddock: 360g haddock 500ml full-fat milk 160g baby spinach (wilted)
Method: 1. To poach the haddock, pour the milk into a pan and bring up to a gentle simmer. Add the haddock and remove the pan from the heat allowing the residual heat to poach it. Reserve the milk for step three. 2. To make the velouté, pour the milk into a large pan with the salt, bay leaf, garlic and haddock trimmings. Bring up to the boil, remove from heat and set aside to infuse. Strain through a fine sieve. Then put the mixture back into a pan and slowly reheat to simmering. 3. Meanwhile melt the butter in a separate pan. Add the flour and stir with a wooden spoon. Gradually add the hot, infused haddock milk stirring continuously until a smooth consistency
is formed, then add both mustards. 4. Next, bring a deep pan of water to a simmer. Pour 500ml of cold water into a bowl with the vinegar. Carefully crack the quails eggs open and drop into the cold vinegar water for 20 minutes. This allows the albumen structure to strengthen around the yoke. Take a slotted spoon and gently scoop five eggs into the simmering water for 1 minute then refresh in iced water. Repeat this process with the other eggs until all 20
eggs are cooked. 5. Place the poached haddock and wilted spinach into a round earthenware dish and pour over half of the warm velouté mixture. Place in the oven at 170ºC for 5 minutes. Place your poached quails eggs into the dish. Add the egg yolks to the remaining velouté mixture whisking until smooth, then pour over the quails eggs and hot haddock. Place under a preheated grill for 2 minutes, then serve.
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