Anne-Sophie Pic’s Delicious Summer Recipes

Scook roast saddle of lamb

Enjoy three delicious summer dinner party recipes from Anne-Sophie Pic – the only woman in France with three Michelin stars – and discover the secrets to extraordinary French cooking…

 

MINT-MARINATED LANGOUSTINES WITH PETITS POIS CREAM AND MINTED LIQUORICE SPRING ONIONS

This recipe plays with contrasting textures and flavours to create a dish that highlights the vibrant green of peas, the softness of langoustines and the freshness of mint and liquorice.

mint marinated langoustinesServes: 4
Preparation time: 45 min
Cooking time: 35 min
 

Ingredients:
The langoustines
12 langoustines
250ml grapeseed oil
½ bunch of mint
splash of olive oil
fine salt
fleur de sel

The spring onion compote
200g spring onions (scallions)
splash of olive oil
40g salted butter
100ml vegetable stock

The petits pois cream
250g shelled petits pois
coarse salt
fine salt

The liquorice powder
5g cachous (liquorice sweets) or ‘Fisherman’s Friend’ aniseed lozenges

Equipment:
wooden skewers
4 x 7cm round pastry cutters
 
Method:
The langoustines
Remove the langoustine tails, then shell them, except for the last section of the tail (as in the photo). Along the back of the langoustine, embedded in the flesh, you will see a thin black line: the gut. Remove this by lightly scoring the flesh with a knife, then lifting it out. Mix together the grapeseed oil and finely chopped mint, then immerse the langoustines in this flavoured oil. Chill.
The spring onion compote
Peel the spring onions, then slice them finely. Heat a frying pan, add a little olive oil and the butter, then add the spring onions and let them cook very gently. Add the vegetable stock little by little, to help them cook down. The spring onions should be soft after about 30 minutes of slow cooking.
The petits pois cream
Fill a saucepan with cold water and add a pinch of coarse salt. Bring to the boil, then add the petits pois and cook until tender. Refresh in cold water and drain. Blend until smooth, then season with a little fine salt and put to one side.
The liquorice powder
Preheat the oven to 180°C (350°F; gas mark 4). Bake the cachous or lozenges in the oven. As soon as they swell, remove them from the oven and crush to a powder, then sieve to remove any coarse pieces.
Finishing off and plating up
Heat the petits pois cream in a saucepan – it should be a very fine purée, almost liquid. In another saucepan, reheat the spring onion compote. Put a little olive oil into a non-stick frying pan. While it is heating, remove the langoustines from the mint oil, thread them onto the skewers in threes and season with fine salt. Place a pastry cutter on each plate. Spoon a layer of spring onion compote inside, then top with a layer of petits pois cream and keep the plates warm. Next, add the langoustines to the hot frying pan and cook for about 3–4 minutes in total, or until coloured on both sides (don’t overcook them; they should stay translucent in the middle). Remove the pastry cutters from the plates. Take the langoustines off the skewers and arrange three on each stack of spring onion compote and petits pois cream. Season with fleur de sel, scatter over the liquorice powder and serve immediately.

 

 

ROAST SADDLE OF LAMB WITH BASIL AND MUSTARD 

Saddle of lamb is an underrated cut that is well worth trying. More tender than leg, more flavoursome than chops, the meat is exceptional. And it is easily deboned and stuffed – here with mustard. If you have trouble finding the Savora and violette de Brive French speciality mustards, you can substitute any mild mustard, such as Dijon. A great recipe for a special occasion, this one will keep even the most gourmet of guests happy.

roast saddle of lamb with basil and mustardServes: 4
Preparation time: 20 min
Cooking time: 20 min

Ingredients:
The saddle
1 x 600g saddle of lamb, deboned (ask your butcher to do this for you)
120g white breadcrumbs
2 teaspoons Savora mustard
2 teaspoons violette de Brive mustard
¼ bunch of basil
splash of groundnut (peanut) oil
25g salted butter
fine sea salt, fleur de sel, freshly ground pepper

The chard gratin
3 bunches of Swiss chard (silverbeet)
splash of olive oil
15g salted butter
100ml vegetable stock
20g grated Parmesan
70g Banon, or other
very ripe goat’s cheese
70g sheep’s milk Brousse, or other fresh sheep’s cheese
80ml single (pouring) cream
fine sea salt, freshly ground pepper

Method:
The saddle
Open the saddle widthways, season, then scatter over the breadcrumbs. Spread the mustard all over the meat and strew with the basil leaves. Roll up and tie with kitchen string.
The chard gratin
Put the green leaves of the chard to one side. Trim the white stalks, wash in cold water and cut into pieces 3 cm long and 5 mm wide. Season with fine sea salt. Heat the olive oil and butter in a frying pan and, when the butter is foaming, add the trimmed chard stems. Stir to coat them in the oil and butter, then cook for 2 minutes. Add the vegetable stock and cook for another 6 minutes, until the chard is meltingly soft. Drain, then place in the bottom of a gratin dish. Mix together all the cheeses and cream, then pour half of this mixture into the dish. Boil the chard greens for 2–3 minutes in salted water, drain well then add to the gratin dish. Pour over the rest of the cheese and cream mixture.
Cooking the saddle
Heat the peanut oil and butter in an ovenproof frying pan, then add the saddle and colour it on all sides. Transfer to an oven preheated to 180°C (350°F; gas mark 4) and cook for 6–7 minutes, basting every so often. Remove from the oven and leave to rest for 10 minutes.
Plating up
Preheat an overhead grill (broiler). Reheat the saddle for a few minutes in the oven and quickly brown the gratin under the grill until golden. Untie the saddle and cut into slices, then sprinkle with fleur de sel. Serve immediately, with the chard gratin.

Tip: Pour the pan juices from the lamb over the meat before serving.

 

PARIS-VALENCE WITH RED FRUITS

Try this – my very personal tribute to the famous Paris-Brest, which is usually made with praline. Here the cream used is lighter and laced with red fruits, adding a lovely sharpness.

Paris-valence with red fruitsMakes: 15
Preparation time: 35 min
Resting time: 2 hours
Cooking time: 20 min

Ingredients:
The choux pastry
100ml milk
100ml water
4g salt
8g caster (superfine) sugar
80g unsalted butter
120g sifted plain
(all-purpose) flour
3 eggs
60g chopped almonds

The vanilla chantilly
500 ml/18 fl oz double or whipping
(heavy) cream
50g caster (superfine) sugar
1 vanilla pod (bean)

The red fruits
100g strawberries
100g raspberries
50g blackcurrants
icing (confectioners’) sugar, for dusting
a few roughly chopped unsalted pistachios

Equipment:
piping bag

Method:
The choux pastry
Preheat the oven to 165°C (320°F; gas mark 2–3). Put the milk, water, salt, sugar and butter in a saucepan and bring to the boil. Then, off the heat, pour in the sifted flour all in one go. Return to the heat for a minute, stirring all the time with a wooden spoon, to dry the mixture out. Pour the mixture into a large bowl then add the eggs one by one, mixing well to incorporate each one before adding the next. Transfer the dough to a piping bag and pipe rings 1 cm/½ in thick onto a lined baking sheet. Sprinkle with the chopped almonds, then bake in the oven for 20 minutes. Cool on wire racks.
The vanilla chantilly
Using an electric whisk or food mixer, whip the cream with the sugar and the seeds from the vanilla pod until stiff.
Plating up
Cut the choux rings in half and decorate one half with a mixture of the red fruits, followed by some of the chantilly. Place the other halves of the rings on top, dust with icing sugar, then scatter on the chopped pistachios. Place a few more red fruits in the middle of each Paris-Valence and serve immediately.

Tip: Put the cream and fruit onto the choux pastry at the very last minute before serving, otherwise the pastry may become a little soft.

 

Scook coverThese recipes are taken from Scook: The Complete Cookery Course by Anne-Sophie Pic (Jacqui Small), £40

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