Petit Comité imagined recipes inspired by the Fall/Winter women's collection for you. Here's our appetizer of the week, a tribute to our warriors from the East : The Warrior helmet.
THE WARRIOR HELMET
Chervil chowder with sea urchin roe
12 good-sized sea urchins (in season from late October to mid-April)
500g chervil root or parsnip
1 chicken stock cube
10cl full-fat crème fraîche
Small bunch of chervil
Carefully split open the sea urchins using small pointed scissors. Discard the top part.
Pour the fluid out into a container, extract the roe and set aside. Keep all parts chilled.
Clean out the shells, rinse and place upside down on kitchen roll.
Peel and rinse the chervil root.
Dissolve the stock cube in a pot of boiling water. Add the chervil root and a little salt.
Boil on a medium heat for around 15 mins.
Purée the chervil root with a blender, gradually adding the cooking broth until creamy.
Add the crème fraîche quickly while the mixture is still hot.
Strain the fluid which was extracted from the sea urchins and kept chilled.
Pour the chowder into the sea urchin shells to 2/3 full. Arrange the tongues of roe and drizzle over the strained fluid.
Season with a little pepper and garnish with strands of chervil.
Lotus root chips with mackerel pâté
1 fresh lotus root
2 plain smoked mackerel fillets
2 fresh mackerel fillets (jack mackerel can be used)
150g soft cheese
Juice of half a lemon
Sunflower or peanut oil
Handful of flour
Heat a non-stick pan and cook the fresh mackerel fillets for around 3 mins on each side and leave to cool.
Remove the skin from the cooled mackerel fillets and, in a large bowl, break up along with the smoked mackerel fillets.
Add the soft cheese.
Mash into a paste with a fork. Add the lemon juice and pepper.
Combine, cover with plastic wrap and chill for at least 1 hour.
Peel the lotus root and slice into 2 mm thick disks using a mandoline.
Blanch for 3 mins in salted boiling water.
Dry off with kitchen roll and leave to cool.
Dust the lotus root disks with flour. Heat the oil in a deep fat fryer or frying pan and fry the disks until golden.
Transfer onto kitchen roll.
Top half of the chips with a heaped teaspoon of the mackerel pâté. Press a second chip on top of each to form a sandwich. Complete each lotus “eye” with a “pupil” of caviar. Serve as an appetizer.
We asked Petit Comité to create recipes inspired by the women's Fall/Winter collection.
Here's the first one, the Asian Warrior.
Lobster with pomegranate salsa, served with the shell
4 lobsters (around 500g each)
1 fresh pomegranate
4 tbsp pomegranate syrup (found in Middle Eastern stores) or sweet soy sauce
6 tbsp peanut or sunflower oil
Juice of one lime
Juice of half a lemon
Ask your fishmonger to shell two of the four lobsters by cutting into the underside of the shell to remove the meat.
Retain the shell and large side claws.
Remove the head and small claws (these can be kept to make stock) and clean out the interior of the uncooked body. Set aside.
Place the shelled lobster meat in a steamer basket and cook for 6 mins. Leave to cool.
Plunge the two whole lobsters into a pot of salted boiling water. Cover, bring to the boil and cook for 12 mins. Add the large claws from the other lobsters after 7 mins.
Remove from the water and leave to cool.
Remove the heads and large claws from the cooked lobsters. Cut off the legs. Use kitchen scissors to cut into the underside of the shell and remove the meat in one piece. Retain the shells.
Crack the eight large claws and carefully take out the meat in one piece.
Whisk together all the salsa ingredients in a bowl.
Seed the pomegranate and add to the salsa.
On a cutting board, cut the lobster meat into 1 cm segments and position into the shape of the body.
Lay the meat out on each plate, dress with pomegranate salsa, then cover with each of the shells (two blue and two red shells).
Arrange the claws and dress with salsa.
Serve with a simple salad of avocado, mixed leaves and the remainder of the salsa.