Fresh Herb Crusted Hammour on a Tomato & Capsicum Emulsion

Ingredient for Four portions

Hammours escalope at 160 Grams each

4 Pieces

For the crust

Croissant Mixed fresh herbs, finely chopped

2 Pieces

For the sauce

Fresh tomatoes	250 Grams
Dry Capsicum	200 Grams
Non peeled hazelnut	100 Grams
Garlic	2 Cloves
Olive oil	10 Cl

For garnish

Fresh leeks

4 Pieces

Method

To make the sauce

Soak the dry capsicum in water to get them soft. Peel them

Hal the tomatoes, squeeze out the juice

Place on a tray with the Capsicum and the garlic cloves

Place in the oven and roast them for about 15 minutes at 180 degrees C

When ready, place in a blender a mix to obtain a smooth puree

Slowly add the olive oil, to obtain a foamy emulsion

The grilled leeks

Clean and cut them to the require size. Blanch them for about two minutes

Cool them in ice water, place on a towel to get rid of the excess of water

Brush them with olive oil, and grill them on low heat

The fish escalope

Season the fish with salt, pepper. Sear on low heat. The fish should not dry out

Take the croissant, make fine crumbs with them. Add the mixed herbs. Season with salt & pepper

Top each cooked fish escalope with the herb crust, place under the salamander till crispy and golden brown colour

To Serve

Arrange the grilled leak on each plate.

Topped with the fish escalope, spoon sauce around the fish.

Confit Chicken Enhanced With Almond Essence

Ingredients For Four Portions

Whole chicken	1 Pieces, 1.300 Kg
Onions, sliced	300 Grams
Lemon	100 Grams
Almond milk	20 Cl
Olive Oil	To cover the chicken
Bay leaves	1 No.
Peppercorn	10 Grams
Coriander	10 Grams

Sauces

Tomato Spray

Fresh tomato	200 Grams
Garlic puree	2 Cloves
Parsley	5 Grams
Olive Oil	10 Cl
Lemon juice	To taste

Alioli

Olive oil	10 Cl
Cornflower oil	20 Cl
Garlic puree	2 Cloves
Whole egg	1 No.
Lemon juice	To taste

Method

To cook the chicken

Cut the chicken into quarter .Place into a tray

Add the sliced onions, the spices, lemon slices, almond essence then cover entirely with olive oil

Place in oven at 100 degrees. It must not boil, just simmer slowly for about 3 hours. Leave to cool

While still lukewarm, take off all the meat form the chicken.

Place in a mixing bowl, add the onions form the tray, and some part of the chicken skin

Mix gently, season to taste

Fill portion size ramekin with the meat, place in a fridge to cool down

When needed,warm very slowly in the oven or in a microwave oven

The Sauces

Alioli

Place olive oil cornflower oil, garlic and egg ( room temperature) in a bowl

Using an electric hand mixer, whish to obtain a creamy consistency. Mayonnaise like

Tomato Spray.

Using hand grater, grate the tomatoes, add the garlic puree and the olive oil as well the chopped parsley

Season with a few lemon drops

Potato Galette

Finely grated d potatoes. Place greaseproof pare on a tray.

Arrange galette size potatoes on top, brushed with olive oil and placed in the oven at 125 degrees C till crispy and golden brown in colour. Approximately 1 11/2 hours.

When ready cut them to the required size

To Serve The Dish

Take the confit chicken, halve each portion side ways.

On a serving plate, place 1 potato galette, top with half of the chicken, top with a[potato galette, the other half of the chicken finish with one last potato galette. As per photo

Spoon the sauce around using your artistic skills and creativity…..

Seared Scallops with a puree of Roasted Eggplant,
Chillie and Red pepper Dressing

Serves Four

Ingredients:

12 medium sea scallops
500 g eggplant
1 red pepper
2 red chillies
4 limes
50 g coriander
100 ml olive oil
1 Arabic bread
2 lemons (juice)
Salad leaves

Method:

Roast the whole eggplant in a medium hot oven until the flesh is soft

Scoop out the flesh and discard the skin

Allow to cool and puree with half the olive oil and the lemon juice

Season to taste and refrigerate. Also roast the red pepper until soft

Remove the skin and seeds and puree the flesh along with the red chillies

For the oil blend the coriander and the juice of two limes with the rest of the olive oil

To assemble the salad, spoon the eggplant mixture onto a cold plate and garnish with the leaves and half a lime

In a hot pan place the scallops with a little oil and seasoning and pan sear for approx 1 minute

Turn over and cook for a further 1 minute (do not over cook as they will become tough and all the juice will run)

Place around the aubergine and salad and spoon a little of the red pepper and chillies dressing over the scallops.

Finish by drizzling the coriander and lime oil over the salad

Serve with the Arabic bread