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Flavours Festive Cooking Class: Starters

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Published on Nov 12, 2009

Culinary trainers Jean-Michel Fraisse and Bruno Casassus from the French Culinary School in Asia spend an afternoon to assemble a celebratory meal from scratch. In this episode, Jean-Michel demonstrates how he prepares his starter duet of Apple, Fennel & Crab Tartar Salad, and Grilled Asparagus, Strawberry, Crayfish & Parmesan with Balsamic Dressing.
Stay tuned for more in the next episode when Jean-Michel dishes out his entrée.


Apple, Fennel & Crab Tartar Salad

ingredients
2 green apples, diced
2 fennel bulbs, diced
100g cooked crab meat, in chunks or flakes

dressing
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice, or to taste
1 teaspoon chopped dill or mint
salt and pepper to taste

garnishing
salmon roe
dill sprigs

Method: In a small mixing bowl, combine the dressing ingredients and mix to dissolve the salt, adjusting the seasonings to taste. Toss half the dressing with the apples and the other half with the fennel.

To serve: Layer the crab between the fennel and apple in a shot glass. Serve chilled, garnished with salmon roe and dill.

Tip: Toss apples with a little lemon juice after cutting to prevent oxidation.


Grilled Asparagus, Strawberry, Crayfish & Parmesan with Balsamic Dressing

ingredients
1-2 tablespoons olive oil
16 green asparagus, base trimmed
16 strawberries, sliced
1kg cooked crayfish, shelled
50g Parmigiano-Reggiano, shaved
freshly ground black pepper

balsamic dressing
2 tablespoons aged balsamic vinegar
6 tablespoons extra-virgin olive oil
salt and pepper to taste

To grill asparagus: Heat the oil in a grill pan and cook the asparagus, turning as necessary, until golden brown. Remove.

To serve: On each plate, place 2 grilled asparagus, 2 sliced strawberries, and 2-3 shelled crayfish. Shave a little Parmigiano-Reggiano over it and add a fresh grating of black peppercorns. Drizzle with the balsamic dressing.

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