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Michelin-star dining within one hour of London
Chef’s Recipe: Blue Lobster with Pertuis Asparagus, Vin Jaune and Morels by Hélène Darroze at The Connaught
Hélène Darroze has become a big draw at The Connaught. Ever since the restaurant opened in 2008 it has gone from strength to strength, being awarded its first Michelin star in 2009, second in 2011, which it has retained since. At The Connaught, each day begins with the arrival of carefully selected ingredients. Hélène’s network of suppliers, cultivated over years of working together, provide only the best, seasonal produce. Then it’s into the kitchen to craft a menu that showcases the taste and texture of each ingredient – every dish an exquisite creation. Now we challenge you to create one of these sensational dishes at home!
Ingredients: (Serves 4)
- 4 lobsters weighing 350g each
- 4 large green asparagus
- Wine emulsion
- 1ltrs chicken stock
- 500ml Arbois wine
- 1 ltrs whipping cream
- Salt to taste
- 200g small morel mushrooms
- 1 garlic clove
- 2 sprigs of thyme
- 2 shallots
- 250ml white wine
- 50g butter
- 500ml chicken stock
Vin Jaune jelly:
- 200ml Arbois wine
- A pinch of salt
- 2g agar agar
- Fennel tops
- Burgundy oxalis sorrel
- Frilly red mustard leaves
- Tagete flowers (just use the petals)
- Dianthus flowers (just use the petals)
Lobster: Place the lobsters in the freezer for half an hour before preparing, this will make them hibernate and is more humane than preparing them when they are fully awake.
Bring a large pot of water to the boil.
Working quickly, pull the claws off from their base, then twist the tail out of the body. Immerse the heads in the pot of boiling water to kill them, remove immediately. (Reserve for stock for other recipes). Put the various claws and tail into the boiling water for the following times; 2 minutes for the tail, 3 minutes for the small claws, 5 minutes for the large claws. Cool the tail in icy water before removing the shell, leave the claws to cool on their own as this will make removing the shell easier.
To serve, warm up to 60’C in a pan of butter.
Vin Jaune jelly: Put all of the ingredients into a saucepan and bring to the boil. Cool the liquid and blend before passing through a sieve and pour into a squeezy bottle.
Wine Emulsion: In a saucepan, reduce the wine by 1/3, remove from the heat. Combine the chicken stock and cream together with a pinch of salt in another saucepan, reduce by ½. When ready to serve, combine the two reductions and mix with an electric whisk to form a foam.
Morels: Wash the morels at least three times and then leave them to dry a little. Cook in a frying pan for 25 minutes with the rest of the ingredients. Reserve the cooking jus.
Asparagus: Clean the asparagus and use a small knife to remove all petals from the stem. Slice down one side of the asparagus so it will lie flat on the plate. Cut three indentations out of the top side using a melon baller for the morels to sit in once cooked.
Blanch the asparagus for 3-4 minutes depending on size, either in boiling salted water or using a steamer. Once cooked, glaze with the morels’ cooking jus.
Arrange the asparagus flat on the plate with 3-4 morels on top. Decorate with spring cress and flowers. Lie the lobster alongside. Decorate the plate with small piped disks of the jelly from the bottle.
Alternatively, if you’re wishing to experience Hélène Darroze’s exceptional dishes firsthand, including this dish which currently features on the a la carte menu, book for Hélène Darroze at The Connaught. Club members enjoy a complimentary glass of Brut Rosé, Eric Rodez Grand Cru Ambonnay Champagne when dining, see details. Download the free Luxury Restaurant Guide app here and follow steps to join the Club.