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Cuisine Chef Instructors Share
Their Favourite Recipes

chef stephane- recipe

Our Cuisine Chef Instructors had taught many recipes in our Diplôme De Cuisine programme and a curious food blogger had asked them to share their favourite recipes so that they can share on their blog. It’s no surprise that Chef Stéphane Frelon had chosen the snails in red wine sauce with smoked duck breast, mushrooms and pearl onions, a typical French dish and Chef Sylvain Dubreau the Stuffed Flounder Fish and Grilled Leeks with Almonds, Baby Potatoes with Garlic and Parsley.

We can see why these 2 recipes were chosen as they involve intricate cooking techniques to produce the 2 beautiful tasty plates. One can master these and many more techniques by going through our nine months Diplôme De Cuisine programme.

Have fun trying out these recipes at home!

Fricassée d’Escargots Bourguignonne
(Snails in red wine sauce with smoked duck breast,
mushrooms and pearl onions)


Serves 4
Cooking time: 1 hour        

Ingredients

Main Ingredients
  • 24 Burgundy snails (Helix Pomatia)
  • 20g clarified butter
  • 20g each of garlic, thyme, bay leaves and parsley to make persillade
Sauce
  • 20g butter
  • 40g shallots
  • 350ml red wine
  • 150ml demi glace
Garnish
  • 12 pearl onions
  • 100g smoked duck
  • 150g mushrooms

Method

Prepare Escargots

Rinse escargots and then strain. Blanch escargots in salted water with thyme, garlic, and bay leaves.
Then strain and save for later.

Sauce:

Sweat shallots ciseler (lightly heat shallots that are finely diced), add red wine and reduce.
Finish demi glace and monter au beurre - that is, add butter to the demi glace.

Garnish:
Cut smoked duck in lardons (small rectangular strips), sauté them, and save for later.
Peel and cut quartier mushroom, then sauté duck in the same pan.
Glaze pearl onions, and reserve for later. Put garnish aside.

Finish snails:
Sauté snails in butter, add garnish, then add persillade (usually consisting of parsley, garlic, herbs, oil and vinegar). Finish by adding the sauce, and plate it.
Serve with bread or melba toast if desired.





Plie entière farcie et glacée, Poireaux grillés et amandes,
Pommes de Terre Grenailles persillades
(Stuffed Flounder Fish and Grilled Leeks with Almonds,
Baby Potatoes with Garlic and Parsley)


Serves 2
Cooking time: 1 hour 30 mins      

Ingredients

Main Ingredients
  • 1 Plaice (Flatfish) - 600g to 800g (sole, plaice, or turbot)
Fish Fumet (fish stock)
  • Bones removed from your flatfish
  • 25g butter
  • 50g leek
  • 50g onion
  • 1 garlic clove
  • 1 Bouquet garni - commonly consists of parsley, thyme, and bay leaf
  • 50ml white wine
  • Water
Farce (Stuffing)
  • Trimmings from flatfish
  • 1 scallop meat (40g)
  • 25g white leek
  • 10g butter
  • 1 courgette (use 25g of the green only)
Glacage (Glaze)
  • 50g shallot
  • 25g butter
  • 500ml fish fumet (Reduce to 100ml approx.)
  • 80ml cream (30ml liaison + 50ml whipped)
  • 1 egg yolk
  • 1 lemon
Garniture (Garnish)
  • 1 leek
  • 50g butter
  • 25g almond flakes
  • 4 Cherry tomatoes
  • 100g baby potatoes
  • Olive oil, thyme, garlic

Method

Prepare the flatfish

Filet the flatfish. Habiller (dress) the fish, depouiller (strip) black skin only, scale the white skin. 2 filets from the dark skin.

Open the sole by the belly to let the filet attach to the white skin. Trim the fish, have two-thirds of the filet on the skin.

Farce (stuffing)

Pan-sear the scallops and dice them; do the same with any extra fish flesh from the fish.

Dice some leeks and green zucchini. Cook it in same pan as the scallops. Mix them together.

You can save some green zucchini for decoration.

Make the fish fumet:
Take all the ingredients of the fish fumet, put it in a pot/pan, and cook it on low heat for about 20 minutes.

Glacage (Glaze):
Chop shallots finely. Add the fish fumet and reduce it to approximately 100ml.

Finish with 30ml cream as liaison with egg yolk for creaminess.

Add lemon juice and whipped cream to the glaze. The lemon's acidity helps balance out the fish flavour.


Garnish:
Cook potatoes en robe des champs, or in other words, with the skin on. Finish with butter and persillade (normally consisting of parsley, garlic, herbs, oil, vinegar).

Cut leeks into cylindrical shapes, blanch them and pat them dry.

Then cook them on a grill – finish with hazelnut butter and almonds flakes.

Cherry tomatoes can be grilled, or sauté with potatoes. Arrange the garnish and glaze on the plate as you wish.

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