Recipes from L’atelier des Chefs in Paris

Mackerel with Citrus and and a Smoked Paprika Sauce

from L’atelier des Chefs cooking class | Serves 6

6   – 6 oz. Fillets of Mackerel

Yuzu fleur de sel: 6 Pinches

1 teaspoon* Smoked paprika (2 grams)

3 Pink Grapefruits

3 Oranges

2 Limes

⅓ cup olive oil

Garnish: ½ cup arugula (100 grams) and cilantro

Debone the mackerel using fish bone tweezers (or regular tweezers). Note: fish is most commonly cooked and served with the skin on- it adds more flavor and the meat of the fish is easily removed from the skin once cooked.

Peel the grapefruits and oranges. To supreme the citrus (separate the segments from the white membrane) use a sharp paring knife. hold the fruit over a bowl and carefully slice inward along the membrane on both sides of a fruit segment, then remove the fruit segment; repeat until all fruit segments are removed.  Then squeeze the membrane over the bowl to get all the juice.

In a hot skillet with a drizzle of olive oil, brown the mackerel fillets skin side down for 2 minutes. Place them on a plate, season with the yuzu salt and smoked paprika, then drizzle with olive oil. Pour the fruits and their juices on top and allow to marinate for 30 minutes.

To serve, plate 2 fillets of mackerel per person. Garnish with citrus segments and season again if necessary. Finally, add a few baby arugula and a few sprigs of fresh cilantro.

*There is no real universal formula for converting grams to teaspoons that will work for all ingredients. This is because grams measure weight and teaspoons measure volume. A teaspoon of sugar weight 4.2 grams while a teaspoon of salt weighs six grams. A teaspoon of dried parsley only weighs 0.5 gram.

Cod with Pumpkin Mousse and Ginger Foam

from L’Ateliers des Chefs cooking class | Serves 6

6 – 6 oz. fillets of cod

2 cups Pumpkin or  Kuri squash, coarsely chopped

Thyme

1 Onion, chopped

¾ cup milk

2 sheets of gelatin

For the emulsion:

50 centiliter (s) or 2 cups  half and half

Fresh ginger: 100 gram (s) or 3.5 ounces

1 Vanilla Bean, split in half, beans removed

Salt and Pepper to taste

For the mousse, peel the pumpkin (Kuri squash doesn’t have to be peeled) and cut into small pieces. Peel and chop the onion, then sauté in a pan with olive oil and a pinch of salt. Add the pumpkin, a branch of thyme and ¾ of milk. Season and cook. Drain the pumpkin, retaining the liquid, then mix in blender. Pour the cooking liquid in, a little at a time,  until a very creamy texture is achieved. Pour into a saucepan and keep warm.

Preheat oven to 200 ° C  (converts to 392° F, so 400°)

Put the pan to warm with a drizzle of olive oil, saute the cod fillets skin side down. Season with sea salt and pepper and place on a baking sheet and finish cooking in the oven for 4 minutes.

Peel ginger and grate it. Place the gelatin in cold water.

Heat the  2  cups half and half with ginger and vanilla bean over medium heat to infuse. Season and add the softened gelatin. Strain ginger and vanilla milk, then using a blender, blend the milk mixture incorporating air to make foamy like a cappuccino.

Chocolate Fondant with Chili Espelette and Caramel Sauce

from L’Ateliers des Chefs cooking class | Serves 6

For the cakes:

3 Eggs

½ cup  Granulated sugar (110 grams)

½ cup Dark Chocolate chips (90 grams)

6 Tablespoons Unsalted butter (85 grams)

1/3 cup Wheat flour (35 gram)*

Espelette pepper: 3 Pinch (s)

For the sauce:

½ cup Granulated sugar (100 grams)

1 cup heavy cream (25 cl/250 ml)

2 tablespoons salted butter (25 grams)

For cakes:

Melt chocolate in double boiler with butter.

Beat the eggs and sugar with a mixer until it resembles a very pale, compact mousse (about five minutes). Then gently fold the chocolate in by hand, and then the flour and Espelette.

Preheat oven to 200 ° C or 400° F.

Cut out strips of baking (parchment) paper, then line the insides of stainless steel rings placed on a baking sheet. Fill the rings 3/4 of the way and bake for 6 min.

For the sauce:

In a heavy skillet, melt 1/2 cup of sugar until it caramelizes. Add the salted butter and cream and mix until the caramel has fully dissolved in the mixture.

Plate a cake, then remove ring and the paper. To be enjoyed hot or cold, served with salted butter caramel sauce.