All posts tagged Waters Edge Restaurant

Vanilla Poached Pear with Truffle Chantilly

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 3 beurre Bosc pear
  • 2 vanilla pod
  • 250 g sugar
  • 1 l water
  • 1 truffle
  • 200 ml pure cream
  • 50 sour cream
  • 50 g icing sugar


Method:

– Peel the pears, cut in half and trim the core out.
– Place pears in a pot with water, sugar, vanilla, and sliced truffles.
– Cook for about 25 minutes until soft.
– Chop the truffles and mix in sweetened whipped cream.
– Serve with biscuits.

Truffle infused Duck Egg in Potato & Herbs Nest

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 6 duck eggs
  • 1 Desiree potato
  • 1 fresh truffle
  • White truffle oil
  • Chervil
  • Dill
  • Tarragon
  • Cling wrap


Method:

– Place a small bowl or cup on a work bench, cover with cling wrap and cut it square, leaving enough cling wrap on each side.
– In the middle, place salt, pepper, truffle oil and truffle slice, then crack the egg on top, keeping the yolk intact.
– Grab the four corners of the cling wrap and join to close the bag.
– Tightly tie a knot creating an egg shape with the cling wrap.
– Cook in simmering water for 7 minutes and serve unwrapped in a potato basket with fresh herb salad.

Truffle Emulsion & Prosciutto on Croutons

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

Emulsion

  • 100 ml lemon juice
  • 100 g egg white
  • Truffle trimmings
  • 500 ml veg oil
  • Salt & pepper
  • Hand held stick blender

Croutons

  • 1/2 sourdough baguette
  • Extra Virgin Olive Oil
  • Salt
  • 100 g Prosciutto


Method:

Emulsion

– Place in a stand up canister, egg white, lemon juice, chopped truffles, salt and pepper and blend, slowly adding the oil until it is a mayonnaise consistency.

Croutons

– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden

Snapper en Papillote, Leek Fondue & Truffle Sauce

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 500 gr red snapper fillet
  • 2 leeks 50g butter

Sauce:

  • 500 ml white wine
  • 1 eshallot
  • Thyme
  • Bay leaf
  • Spices (coriander, white pepper corn ,star anis & fennel seeds )
  • 500 ml fish stock
  • 500 ml cream
  • 25 g fresh truffle


Method:

– Thinly slice the leeks, and quickly sweat down in butter until soft but still green.
– Clean and portion the fish.
– On oven proof paper, place the leeks and the seasoned fish, with the truffle sauce on top and close the paper to secure.
– Bake for 6 min @ 180°C

Sauce:

– In a sauce pan, place white wine, sliced eshallots, thyme, bay leaf and spices.
– Reduce until almost dry.
– Add the fish stock and reduce again until almost dry.
– Add cream and bring to simmer.
– Strain and then add the chop truffles and let infuse.