Recipes

A Recipe by Eric Ripert

Seafood master gives FOUR International a recipe for baked wild striped bass; braised daikon and piquillo peppers, adobo sauce

Serves 2-4 Ingredients 2 striped bass fillets, 7-8oz each Piquillo peppers, cut into 1in diameter rounds Daikon, blanched and cut into 1in diameter rounds Daikon sprouts Kataifi (shredded filo) 3 cups chicken jus 2 shallots, thinly sliced 6 cloves garlic, thinly sliced 6-8 bay leaves 2 tablespoons black peppercorns, crushed ¼ cup of rice vinegar Butter Salt and pepper Method Toss the kataifi in melted butter and...

February 16, 2012

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A Recipe by Eric Ripert

Tuna albacore confit ‘en salade’, bibb lettuce, deviled quail’s egg, liquid black olive and preserved tomato and pepper by seafood master, chef Ripert…

Serves 2-4 Ingredients 8oz albacore tuna fillets 1 shallot, thinly sliced 2 cucumber blossoms, halved 2 bibb lettuce hearts, halved 1 vine-ripened tomato 1 baby red bell pepper, sliced ¼in thick 2 haricots verts, split in half and blanched 5 quail eggs 1oz compressed caviar 1 loaf sourdough bread Dijon mustard Crème fraîche 1 bunch chives, thinly sliced 1000g water 7g sodium alginate 1 cup niçoise olives in...

February 16, 2012

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A Recipe by Alex Atala

King of Brazilian cuisine, Alex Atala gives FOUR’s International edition a recipe for palm heart fettuccine with coral butter and glazed shrimp…

Serves 4 Ingredients Coral butter 500g of shrimp 30ml of olive oil 3 garlic cloves 400g of creamy butter 300ml of water Fettuccine 1,3kg of palm hearts in the form of fettuccine 12 cleaned big shrimpwith the tail Salt Black pepper Method Mince the garlic then fry it in olive oil before adding the shrimpheads. Mix the heads until they release their coral (which adds colouring and flavour to the butter). Continue this...

February 12, 2012

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A Recipe by Joan Roca…

Grilled sole with Mediterranean flavors

Ingredients Manzanilla olive emulsion 250g pitted manzanilla olives 150g of water from the olives Pine nut emulsion 100g of pure pine nut pasta 100g of extra virgin olive oil 100g of water Orange emulsion 500g orange juice 50g of glucose Arbequina olive oil Bergamot emulsion 150g of water 1 grated peel bergamot 150g of bergamot juice 3g of agar-agar Arbequina oil Fennel emulsion 300g fennel juice...

December 31, 2011

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