CHEF’S BITES YANNICK ALLÉNO Some recipes from the STAY menu…
pot, melt the butter, add the chopped onions and add a little bit of salt and cook slowly for few minutes. 2 Add the rice and cook for a further few minutes, adding the boiled chicken stock and the bouquet garni. Once it starts to boil, cover with a lid and cook it in the oven at 200 degrees Celsius for 16 to 19 minutes (depending on your oven). Once done, allow it to cool.
Slow-cooked John Dory Avocado, coriander and citrus, pilaf rice SERVES 4 */(. $/29 2 whole John Dory (Filet the John Dory and place on a tray in the fridge) 10cl avocado oil salt white pepper corns CITRUS DRESSING: 8g acacia honey 16g orange jus 32g avocado oil ½ coriander (bunch) 4/ -!+% 4(% #)4253 $2%33).' In a mixing bowl, add the honey and mix in the orange jus. Beat in the avocado oil, drop by drop, slowly adding the chopped coriander. PILAF RICE 500g nisiki rice 1 bouquet garni (a bunch of aromatic herbs; such as bay leaves, parsley, thyme and celery branches) 850g chicken stock 120g chopped white onion 80g unsalted butter
1 Peel, wash and chop the white onion and make the bouquet garni. Bring a pot of water to the boil, adding the chicken stock and mix well. In another
76 BBC Good Food Middle East March 2012
*/(. $/29 02%0!2!4)/. 2 avocados 1 grapefruit 1 orange 1 lemon Espelette pepper Fleur de sel
1 Peel the skin off the grapefruit, orange and lemon and dice them. Cut the avocado in quarters and in a mixing bowl roll the avocado in the dressing with the diced citrus, add the Espelette pepper and the fleur de sel. Season the John Dory filet and roll it in the avocado oil. Place the filets under the grill at 150/ 160 degrees Celsius (depending on your oven) to cook slowly for 4 minutes on each side. 2 Plate the John Dory and arrange the avocado quarters on top of the filets. Pour over the citrus dressing and garnish to serve. Serve the pilaf rice separately.
Soya Bean Risotto Almond, parmesan and chives SERVES 4 soya bean risotto 600g soya bean sprouts 40+20g unsalted butter 150g button mushroom brunoises 200g vegetable stock 5cl lemon juice 40g water 20g corn starch
Remove the yellow part of the sprouts and wash them in ice water, strain and
slice them at an angle, 1.5 cm long. Once done set them aside to dry on tissue paper. Create portions of 85gr per person and place in small round containers. Melt 20 gr of butter in a pot and cooked the button mushroom brunoise with the lid on. Deglaze with the lemon juice and reduce by half and add the vegetable stock, reduce by half again and mix the two together with the corn-starch already mixed in water. Lastly, mix in the remaining 40 gr of butter and place on a flat tray and cover with a cling film, allowing it to cool in the fridge. 30g almond flakes 1 bunch of chives 1 lime 10g chopped garlic 8ml soya sauce 5ml olive oil 50g grated Parmesan
1 Chop half of the chives and slice into sticks 2 cm long. Roast the almond flakes in butter and strain. 2 In a wok, cook the soya sprouts quickly in olive oil, add the garlic and deglaze with the soya sauce. 3 Put some base in a small pot add the sautéed soya bean sprouts, while cooking, continuously stirring the mixture, add the chopped chives and grated parmesan, add seasoning and check the consistency (add more vegetable stock if the mixture is too stiff).Place the portions
WINNER
STAY by Yannick Alléno was the winner of BEST NEW RESTAURANT 2011 in the BBC Good Food ME Awards. Congratulations to Alléno, Chef de Cuisine Cyril Bonnard and the team!