Just because it is the right season for oysters, let's feast on seafood platters.
Oysters from Oléron via the Edgar Quinet market. Lobster, crab, prawns, shrimps and whelks from the Poissonerie du Dôme.
Showing posts with label Where I shop. Show all posts
Showing posts with label Where I shop. Show all posts
Thursday, November 28, 2013
Seafood platters
Oysters from Oléron via the Edgar Quinet market. Lobster, crab, prawns, shrimps and whelks from the Poissonerie du Dôme.
Wednesday, October 30, 2013
Hugo Desnoyer Pigeon - two ways (Vacuum cooking experiment)
October 26th 2013
For this pigeon, I have asked my butcher (Hugo Desnoyer) to prepare the bird as follows:
- the breasts in one vacuum-sealed bag
- wings and legs in another vacuum-sealed bag
Of course, I also keep the carcass, heart and liver.
One hour for the breasts:
I have slowly cooked the breast in the sealed plastic bag in warm water (about 80°C) for one hour.
Over two hours for the jus, wings and legs:
The wings and legs were cooked in the same condition for over 2 hours. The carcass has been roasted for 15 minutes in a very hot oven and then dropped in a simmering broth for hours. Turnips were cooked in the then thickening broth for 15 minutes.
Just before serving I have seared the pigeon breast on the skin as well as the liver and the heart for 1 minute. By that time the broth has turned into a thick jus.
The low temperature cooking maintain a very tender meat while the breast is still pink.
Of course the wings and legs are confit and the meat gets off the bone easily.
For this pigeon, I have asked my butcher (Hugo Desnoyer) to prepare the bird as follows:
- the breasts in one vacuum-sealed bag
- wings and legs in another vacuum-sealed bag
Of course, I also keep the carcass, heart and liver.
One hour for the breasts:
I have slowly cooked the breast in the sealed plastic bag in warm water (about 80°C) for one hour.
Over two hours for the jus, wings and legs:
The wings and legs were cooked in the same condition for over 2 hours. The carcass has been roasted for 15 minutes in a very hot oven and then dropped in a simmering broth for hours. Turnips were cooked in the then thickening broth for 15 minutes.
Just before serving I have seared the pigeon breast on the skin as well as the liver and the heart for 1 minute. By that time the broth has turned into a thick jus.
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| Pigeon and turnips |
The low temperature cooking maintain a very tender meat while the breast is still pink.
Of course the wings and legs are confit and the meat gets off the bone easily.
Sunday, June 30, 2013
Jean-Pierre Lopez - La Poissonnerie du Dôme
June 29th 2013
A remarkable fishmonger in Paris is la Poissonnerie du Dôme. Once you've tried it, it gets difficult to go elsewhere. The products are carefully selected for you and the preparation by the staff is exceptional.
Cooking those exceptional products is a bit scary at first but then when you don't screw up too much the result is quite rewarding.
Cooking those exceptional products is a bit scary at first but then when you don't screw up too much the result is quite rewarding.
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| Fish Tartare (Sea-bass, Salmon and Turbot) |
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| Brittany lobster claw, mayonnaise, Salmon roe. |
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| Surf and Turf Lobster Brittany Lobster, Thick crispy and tender bacon, young turnips, veal jus. |
LA POISSONNERIE DU DOME
4 rue Delambre
75014 PARIS
Phone: +33 1 43 35 23 95
www.poissonneriedudome.fr
Phone: +33 1 43 35 23 95
www.poissonneriedudome.fr
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