SMOKED HADDOCK QUICHE LORRAINE by Paul Ainsworth

Grande Cuisine Ltd

Grande Cuisine Ltd

Standard Supplier 12th April 2018

SMOKED HADDOCK QUICHE LORRAINE by Paul Ainsworth

Smoked haddock quiche lorraine by Paul Ainsworth as part of his video with Grande Cuisine

Ingredients

  • • 1 side of good quality smoked haddock skinned and trimmed and cut into portions about 60g each
  • • 1 jar avruga caviar
  • • Clarified butter to poach the haddock set at 65c
  • Smoked haddock and bacon sauce
  • 2L brown chicken stock reduced to 1L with 25g kombu
  • 700g smoked haddock skin and trim
  • 100g butter
  • 200g brunoise smoked bacon with skin
  • 100g sliced button mushroom
  • 50g dried ceps
  • 1-star anise
  • 1 tsp. crushed toasted coriander seeds
  • 30g thyme on the stalk
  • 1 head garlic crushed
  • 600g sliced banana shallot half bottle of white wine 200ml noilly prat
  • 300ml double cream
  • NB- Aged soy, lemon, ponzu, lecithin to finish the sauce
  • Montgomery cheddar pastry
  • 500g soft unsalted butter
  • 500g Montgomery cheddar at room temperature 500g plain flour sieved
  • 2tsp salt
  • 1 tsp cayenne pepper
  • Smoked bacon and Lyonnaise onions
  • 5 large Spanish onions, peeled and centres taken out
  • 200g smoked streaky bacon cut into lardons
  • 30g crème fraiche
  • Sherry vinegar
  • Chopped chives and chervil Lemon juice
  • Confit Egg yolk
  • 10 rich yolk eggs (whites reserved)
  • fine salt

Method

Montgomery cheddar pastry
Blend cheddar in food processor until smooth
Combine the flour, salt and cayenne
Work fats into the flour
Knead until a smooth dough is formed
Chill, roll out 5mm thick
Cut 85mm discs, line 70mm greased tart rings
Line with baking beans, freeze
Preheat oven to 200 degrees
Cook from frozen 200 degrees 10 minutes
Down to 180 degrees for 10 minutes
Remove baking beans, cook uncovered for 5-10 mins until golden
Smoked bacon and Lyonnaise onions
Slice your onions nice and fine and place into a heavy base pan with a pinch of salt
Slowly cook out the onions and all of the juices until the onions have taken on a deep golden brown and are very soft and tender, now finish with sherry vinegar.
When your onions are cooking in a separate pan add your bacon lardons and cook until crispy, once cooked drain on a paper cloth
Now finish your onions by adding the bacon and mixing through well, then add the crème fraiche and finish with the herbs
For acidity add a little lemon juice to finish
The onions and bacon are ready to be dressed into the tart case
Confit Egg yolk
Cook the egg yolk sous vide at 67 degrees, approximately 25 minutes
Pass through a fine drum sieve, season with salt, decant into a piping bag
To assemble
Poach the haddock portions in the clarified butter for 8 minutes
Place the tart case onto the plate and fill the case with the smoked bacon and Lyonnaise onions then pipe a nice about a teaspoon worth of confit egg yolk in to the center of the onions
When the haddock is cooked place onto a paper towel and finish with chopped chives then place this on top of your onions and egg yolks
Finish with a generous amount of caviar onto the middle of the haddock then sauce around the caviar covering the haddock with the blitzed haddock sauce