• Recipes
• Videos
• Le Blog
• Galvin in the Community

Recipes

Learn how to prepare one of André's favourite dishes from the selection below.

Marinated loch duart salmon and dorset crab

Ingredients:

Marinated Salmon
1 side Lock Duart salmon
1kg Rock salt
1 kg sugar
200g lemon grass (chopped)
80g White pepper
80g Coriander seed
1 bunch Coriander (chopped)
Zest of 3 lemons
Mix the above ingredients

Avocado purée
2 avocados
Juice ½ lemons
Seasoning

Lemon dressing
5 shallots finely diced
5 lemons zest and juice
100ml Chardonnay vinegar
100ml lemon oil

¼ bunch chives
Dorset white crab meat 30 g
Pinch of fresh coriander

Directions:

1. Cover salmon and marinade for 8 hours, turn half way through, wash when finished and slice thinly.
2. Peel and dice the avocados. Place into the blender; add the juice of lemon along with the water. Pass and season to taste. Keep covered to prevent oxidisation.
3. Sweat the shallots – without colour. Add the lemon juice and zest – reduce by half. Add the vinegar and reduce by a third. Take off from the heat, whisk in the lemon oil. Check the seasoning and chill.

---

South coast john dory, orange glazed endive, cauliflower purée, curry oil, pinenuts and
golden raisins - 4 portions

Ingredients:

Fish
Fillets of John Dory, 140g each

Cauliflower purée
1 head of large cauliflower
100g butter
100ml milk
50ml single cream

Curry oil
50g curry powder
200ml olive oil

Dressing
40 g Soaked golden raisins
20g toasted pine nuts
10 leaves coriander
10g baby salted capers
40ml curry oil – pre made

Glazed endive
2 Belgian endive
2 oranges
1 lemon
Splash of red wine vinegar
20g icing sugar

Directions:

1. Roast the fish in a hot pan, skin side first, for 2 mins, turn over and finish for a further minute, take out and dress with lemon juice and sea salt, serve immediately.
2. Cut the cauliflower into florets, heat a pan and melt the butter, sweat the cauliflower in the butter until soft, add the milk and cook fast until cauliflower is cooked through, drain and place into blender, bland with single cream, season to taste and pass through fine sieve.
3. Toast curry powder in dry pan to bring out the aroma, heat oil to 60 degrees, pour over the curry powder in a large metal bowl, and leave to cool.
4. Bring some water to the boil and pour over the golden raisins, leave for 2 hours to cool. Mix all the rest of ingredients together and spoon over the cooked fish.
5. Cut the endive in two lengthways, and discard the outer leaves, heat a large frying pan and melt a small square of butter, dip the cut side of the endive into the icing sugar and place directly into the pan, allow to caramelise, then drain, repeat with the other pieces. When finished add the juices and vinegar and reduce to syrup, place in the endive and glaze over to finish cooking for around 10 mins.

---

Slowly grilled rump of Welsh lamb, coco beans and artichokes in escargot butter - 4 people

Ingredients:

Lamb
4 rump of lamb
1st press olive oil
20 tips of thyme
Fresh ground black pepper
Fleur de sel

Lamb Juice
1 kg lamb bones and collar
1 head garlic
1 bouquet garni (leek, carrot, celery, bay, thyme, savoury)
Rapeseed oil
2 litres good chicken stock

Escargot butter
100g soft butter
1 clove garlic
½ bunch flat leaf parsley
20g French grain mustard
10g almond powder
5 g fine sea salt
15g brown cap mushrooms
20g jabugo ham
20g chopped shallot

Directions:

1. Trim the nerves and excess fat from the meat and score the skin, rub the rumps with olive oil, freshly ground black pepper and salt and stud with the thyme, grill over charcoal or on griddle basting constantly with olive oil while cooking, when cooked season with fleur de sel.
2. Wash, dry and chop finely the parsley, peel the garlic, remove the germ and puree with the back of the knife.
   Stew the shallots gently in olive oil until soft, in a hot pan sauté the chopped mushrooms until golden, drain in a colander and set aside.
   In a cold blender bowl, add the butter, garlic, chopped parsley, mustard, almond powder, ham and seasoning and blend to a thick homogenous texture, transfer to a chilled bowl and fold in the shallot and mushroom, roll in cling film and set aside in the fridge.
3. Trim and chop the collar, roast the collar and bones in a hot pan and the oven until brown, drain and transfer to a large stock pan, bring all ingredients to the boil and skim for 30 minutes, transfer the pan to a moderate oven for 4 hours to roast, continue to skim every 20 minutes, rest for 1 hour then pass through fine sieve, reduce the stock to desired consistency.
4. Serve - Warm the artichokes, garlic and enough coco beans, add a little lamb juice and some slices of escargot butter. When warm spoon onto plates, slice the warm lamb across the grain thinly and lie over the beans, spoon over some more butter and lamb juice and serve.