Wednesday, July 21, 2010

aubergine fondant with tomato confit and avocado coulis


I used to wonder why celebrity chefs with award-winning restaurants would write cookery books disclosing all their secrets. The answer is, of course, that they don't. The recipes in these books are vague approximations of their Michelin starred creations and turn out looking nothing like the accompanying photos. Some ingredient or technique has been omitted (unlike Delia's "take a brown, free-range egg weighing 25.5 g in your left hand ..." approach. I came across one of her vinaigrette recipes the other day and she actually tells you to put the lid on the screw-top jar before shaking! - lest you should forget).

Joël Robuchon is one such chef, but his ideas (using paper-thin slices of turnip instead of pasta in the ravioli of langoustine), not to mention his presentation (a vegetarian Scotch egg  pierced with a miniature pipette of chorizo oil), are inspired, but I have to do a lot of experimenting to arrive at a good result.


The method for aubergine fondant with tomato confit and avocado coulis failed to tell me when to sieve or liquidize or use white pepper instead of black (you don't want black specks spoiling the aesthetic of your silky smooth avocado coulis), but I got there in the end.

This is a stonker - yet so simple. It's the marriage of different textures, flavours and colours that's genius. I promise I'll post the recipe tomorrow.

2 comments:

Mlle Paradis said...

yummy! thanks! i'll be back for more!

Denise | Chez Danisse said...

Looking forward to it.