The man who taught Gordon Ramsay now to cook brings his globally acclaimed cuisine to a at a new resort in Montgomery, Texas called La Torretta Del Logo. He shows Houston restaurant journalist Cleverley Stone how to make a delicious French egg dish that’s on the menu there.
Visit Cleverley’s website at www.cleverley.com
RECIPE
OEUF FROID CARÊME
Artichoke hearts with poached egg and smoked salmon
Artichoke hearts with poached egg and smoked salmon
BY: Albert Roux, OBE
Maître Cuisinier de France
Chez Roux
La Torretta Del Lago Resort & Spa,
Maître Cuisinier de France
Chez Roux
La Torretta Del Lago Resort & Spa,
Montgomery, Texas
INGREDIENTS
For 4 people
4 Breton globe artichokes
4 large hens eggs
½ pound sliced smoked salmon
1 tablespoon truffle (optional)
½ cup mayonnaise
1 tbs ketchup
1 tsp cognac
salt & pepper
4 large hens eggs
½ pound sliced smoked salmon
1 tablespoon truffle (optional)
½ cup mayonnaise
1 tbs ketchup
1 tsp cognac
salt & pepper
1 slice of white bread
olive oil
METHOD:
1. Snap the stem off the artichoke and trim off the outer leaves until you are left with the heart.
Keep in cold water with a little lemon juice.
Keep in cold water with a little lemon juice.
2. Put the prepared artichokes into a pan of well-salted water with a slice of white bread.
Bring to a boil then simmer until the hearts are tender. Allow to cool in the water.
Bring to a boil then simmer until the hearts are tender. Allow to cool in the water.
3. Poach the eggs in boiling water with vinegar and cool in iced water.
4. Cut four 3¼” discs from the smoked salmon slices and dice the remaining slices & trimmings
5. Mix the diced salmon, mayonnaise, cognac and ketchup & season to taste.
6. Remove the choke from the artichoke hearts and divide the salmon mix between them.
Put a trimmed poached egg on top of this, then a disc of smoked salmon.
Brush with a little olive oil to give a shine and decorate with chervil.
Serve with a few mixed leaves dressed with olive oil and salt.