I hope you enjoy the photos and recipes I have just published
Now to Ile de Rhe
one last recipe an old favourite!!
I am sure I gave it too you before…
Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers
Serves 4 -6
300g fillet of irish beef
Freshly ground pepper
Rub the fillet of beef with olive oil , season the fillet of beef lightly. Heat a frying pan, place in the beef and sear quickly on all sides . Ground more pepper over the filet and roll up in foil. Leave to cool in the fridge .
Lobster mayonnaise :
1 x 450g lobster , cooked for 7 minutes
45ml olive oil
1 onion chopped
1 stick celery chopped
1 carrot finely chopped
1 clove garlic crushed
the lobster shells, claws and heads ground down lightly
6dl lobster, fish or light chicken stock
Salt and pepper
2 dl mayonnaise
Capers , well dried and deep fried just before serving
Garnish if desired with purple shiso leaves
Cook the lobsters in boiling water with a little salt added, (if you have not done this before, look it up in a good cookery book or maybe even online) remove and allow to cool, remove the meat from claws, head and shell and break up the shells . Keep the lobster meat covered to prevent drying out
For the sauce heat the oil in a thick bottomed pan, add the butter, stir in the onion, carrot and celery, allow to colour slightly on a low heat for about 10 minutes stirring well
Add the garlic and the crushed lobster shells and cook for 5 minutes , heat the cognac in a soup ladle and set alight pour over the shells in the pan shaking well.
Add the stock , cover the pan and leave to simmer gentley , for approx 25 to 30 minutes, sieve and season to taste, reduceer to a thick concentrate.
Add to the mayonnaise season to taste.
Make a line of the mayonnaise on each plate, with a spoon.
Cut the meat into thin slices and lay next to the mayonnaise on the plate
Cut the lobster body meat into slices . Place the lobster meat and claws on the meat or the plate, whatever you feel like, sprinkle over the capers .