Classic Koffmann - Review, recipe and giveaway

Classic Koffmann: 50 Years a Chef captures the passion of Pierre Koffmann who has dedicated five decades to his love of French cuisine.

Gorgeous photos radiate off the pages, testimonials from fellow chefs, as well as conversations with him - all make for one stellar cookbook. The pièce de résistance, for me, is the red satin place marker with a darling cardboard pig lassoed to the end which somehow transforms this serious cookbook into something more approachable and playful.

The recipes run the gamut from a simply elegant, lentils, foie gras and crispy duck skin with a few ingredients and steps to a project dish of snail ravioli with garlic butter sauce that sounds easy but has a laundry list of ingredients and multiple components. Every aspect of French cuisine is covered in this book that so brilliantly reflects Chef Koffmann's life and his love of being a chef.

Special thanks to Jacqui Small Publishers for sharing the following recipe with our members and for providing three copies of this title to our members in the US, UK and Canada. Please be sure to scroll down to the bottom of this post for contest information.

 

 

Daurade, légumes d'automne rôties
Black bream and roasted autumn vegetables

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Bream is a generic name for a range of fish, including black, red and white bream, porgies in the USA, and the Mediterranean daurade royale (gilt head bream), which is widely acknowledged to be the best and is definitely my favourite. The black bream I've used here is the next best, and more often my choice because not only is it always wild (I only ever cook wild fish), but it is inexpensive and the flesh is juicy but firm and full of flavour. It's not quite as sweet as gilt head bream but still delicious and a perfect match for the earthy autumn root vegetables I've served it with here.

Serves 4

  • 210g (7½oz/1 scant cup) unsalted butter
  • 200g (7oz/1 cup) butternut squash, cut into 1cm (½in) dice
  • 200g (7oz/1 cup) Jerusalem artichokes, cut into 1cm (½in) dice
  • 200g (7oz/3 sticks) salsify (oyster plant)
  • juice of ½ lemon
  • 4 x 200g (7oz) black bream or sea bream fillets, scaled (you can ask your fishmonger to do this for you)
  • 100g (3½oz/²/3 cup) plain (all-purpose) flour
  • 100ml (3½fl oz/¹/3 cup) olive oil
  • salt and pepper
  • beurre blanc (see page 276),
  • to serve finely chopped chives, to garnish

Divide the butter into three. Add the first third to a small saucepan, along with a splash of water. Add the squash and cook it in the butter slowly, over a low-medium heat, until soft and golden, then remove from the pan, transfer to a serving dish and set aside in a low oven to keep warm. Add another third of the butter to the pan and cook the Jerusalem artichokes in the same way, then add them to the dish of squash.

Peel the salsify (oyster plant) and immediately place in a pan of cold water with the lemon juice. Bring to the boil and simmer until tender - about 10 minutes, depending on their size. Drain and cut into batons.

Add the final third of the butter to the saucepan and pan-fry the salsify (oyster plant) until golden, then add them to the other vegetables. Set aside, covered, over a low heat while you cook the bream.

Roll the fish in the flour until covered, then shake or tap it firmly to remove the excess.

Season the fish on both sides. In a large frying pan (skillet), heat the oil over a medium heat. Add the bream, skin-side down, and fry for about 4 minutes, then flip them over and cook for a further 2 minutes, until tender and with a lovely golden colour.

Serve the fish on a bed of the vegetables with the beurre blanc poured over and sprinkled with the chives.

Beurre blanc

Makes about 1.25 litres (2 pints/1¾ quarts)

  • 50g (1¾oz/3 tbsp) shallots, finely chopped
  • 300ml (10fl oz/1¼ cups) white wine vinegar
  • 50ml (3 tbsp) dry white wine
  • 150g (5½oz/²/3 cup) cold unsalted butter, cut into cubes

Place the shallot, vinegar and wine in a small saucepan over a medium heat. Bring to the boil and bubble until almost no liquid remains. Pour in 200ml (7fl oz/1 scant cup) of cold water and bring back to the boil, then turn the heat down to a gentle simmer and slowly add the butter, a cube at a time, whisking and incorporating each addition before adding more, to give the sauce a lovely creamy texture. Set aside in a warm place until needed.

 

The publisher is offering three copies of this title to EYB Members in the US, UK and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index are you excited to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 15th, 2017. 

 

59 Comments

  • PennyG  on  9/9/2017 at 2:02 PM

    Lamb Couscous sounds great!

  • heyjude  on  9/9/2017 at 2:13 PM

    Vanilla Cheesecake with Berry Compote

  • Kristjudy  on  9/9/2017 at 2:54 PM

    Tomato tart with goat cheese

  • lgroom  on  9/9/2017 at 2:57 PM

    Herb Crusted tomatoes. Yum.

  • rchesser  on  9/9/2017 at 3:10 PM

    Chicken liver terrine (Terrine de foies de volaille)

  • JenJoLa  on  9/9/2017 at 3:43 PM

    Lime and basil tart (Tarte au citron vert et basilic)

  • sgump  on  9/9/2017 at 4:07 PM

    Pumpkin soup (with oranges and coconut milk: interesting)!

  • lpatterson412  on  9/9/2017 at 5:38 PM

    The sweet corn fritters!!

  • Rinshin  on  9/9/2017 at 6:36 PM

    tomato tart

  • Siegal  on  9/9/2017 at 7:14 PM

    Chicken liver terrine! I love it

  • vickster  on  9/10/2017 at 8:01 AM

    Aubergine Beignets sound different and delicious!

  • LaurenE  on  9/10/2017 at 12:44 PM

    Tomato tart with goat cheese.

  • bstewart  on  9/10/2017 at 3:10 PM

    Green crab bisque!

  • kmn4  on  9/10/2017 at 5:03 PM

    Salt cod brandade with rösti and egg yolk (Brandade de morue, rösti, jaune d'oeuf)

  • motherofpearl81  on  9/10/2017 at 6:19 PM

    Seared scallops with squid ink sauce (Coquille Saint Jacques à l'encre de seiche)

  • ravensfan  on  9/10/2017 at 9:02 PM

    Croque-monsieur

  • AnnaZed  on  9/11/2017 at 1:07 AM

    Pissaladière

  • skipeterson  on  9/11/2017 at 4:56 PM

    Roasted woodcock with red cabbage (Bécasse rôtie en salmis, choux rouge)

  • cookshelf58  on  9/12/2017 at 5:02 AM

    Vanilla Cheesecake with Berry Compote

  • lhudson  on  9/14/2017 at 7:24 AM

    Tomato tart with goat's cheese

  • sarahawker  on  9/14/2017 at 7:41 AM

    Halibut with spinach and a citrus sauce

  • kitchenclimbers  on  9/14/2017 at 10:22 AM

    tomato tart

  • HungryJamie  on  9/15/2017 at 2:58 AM

    Croque-monsieur

  • jim.windle  on  9/15/2017 at 5:04 PM

    Stuffed pigs trotters! What else could it be, he OWNS it!

  • ladybrooke  on  9/15/2017 at 6:06 PM

    Crème caramel

  • DemelzaPoldark  on  9/15/2017 at 11:26 PM

    Pistachio Souffle

  • Allie80  on  9/16/2017 at 3:51 AM

    Stuffed pigs trotter (pied de cochon Tante Claire) as I've never cooked with trotters before

  • RSW  on  9/16/2017 at 7:05 AM

    Artichoke with mustard vinaigrette.

  • sunset34  on  9/16/2017 at 10:23 AM

    Gateau basque with plum compote. Thanks

  • fbrunetti  on  9/16/2017 at 11:15 AM

    Chicken in a pot with sauce gribiche

  • doogiemb  on  9/16/2017 at 11:20 AM

    Tournedos of venison with raspberry and bitter chocolate sauce

  • SnarkyLarane  on  9/16/2017 at 5:37 PM

    Artichoke with mustard vinaigrette sounds amazing!

  • t.t  on  9/17/2017 at 1:15 AM

    Tomato tart with goat's cheese

  • sequoia55  on  9/17/2017 at 1:19 AM

    Tournedos of venison with raspberry and bitter chocolate sauce

  • RickPearson54  on  9/17/2017 at 1:40 PM

    Pistachio souffle

  • Karla123  on  9/17/2017 at 6:37 PM

    Pumpkin soup sounds perfect for the season.

  • Julia  on  9/17/2017 at 8:12 PM

    Tomato tart with goat's cheese.

  • lindaeatsherbooks  on  9/19/2017 at 2:04 AM

    I would like to try making the Lentils, foie gras and crispy duck skin (Foie gras, lentilles, graisserons).

  • chimpbob  on  9/19/2017 at 8:56 AM

    Vanilla cheesecake with berry compote

  • tararr  on  9/19/2017 at 1:42 PM

    Pistachio souffle

  • fiarose  on  9/21/2017 at 10:15 PM

    spinach and arugula soup, game pie with wild mushrooms, tuna tartare with avo and fish roe, octopus salad with japanese dressing, lamb couscous, quail with grapes and pearl onions, grilled john dory with vegetables, eggplant beignets, sweet corn fritters, lime and basil tart...there are some really cool recipes in here!

  • silversand  on  9/23/2017 at 9:00 AM

    Salt cod brandade with rösti and egg yolk (Brandade de morue, rösti, jaune d'oeuf) :)

  • trudys_person  on  9/24/2017 at 9:47 PM

    The soups and the Pistachio Soufflé!

  • Scotsman61  on  9/27/2017 at 12:41 AM

    Lamb Couscous

  • Shelley.b  on  9/28/2017 at 7:08 AM

    tomato tart

  • rachael_mc  on  9/30/2017 at 12:38 PM

    chicken liver terrine!

  • jifar  on  10/1/2017 at 12:17 PM

    Black bream and roasted autumn vegetables.

  • alemily  on  10/2/2017 at 2:05 AM

    Game pie with wild mushrooms

  • lapsapchung  on  10/3/2017 at 1:55 AM

    Roast mallard with celeriac purée and red cabbage (Colvert, purée de céleri-rave, choux rouge)

  • allegoricus  on  10/3/2017 at 2:00 AM

    Game pie with wild mushrooms (Tourte de gibier aux champignons)

  • RichardMosse  on  10/4/2017 at 7:08 AM

    Battered crab with Indian mayonnaise

  • Julia77  on  10/6/2017 at 5:00 PM

    Tomato tart with goats cheese

  • Livia  on  10/7/2017 at 1:47 PM

    Ut has got to be Aubergine beignets

  • infotrop  on  10/7/2017 at 7:28 PM

    Fig tart with Chantilly cream (we just planted a fig tree...)

  • Kelos  on  10/14/2017 at 2:52 PM

    Salt cod brandade with rösti and egg yolk :)

  • orchidlady01  on  10/14/2017 at 10:42 PM

    The Spinach and rocket [arugula] soup (Soupe d'epinards et roquette) sounds delicious!

  • Katiefayhutson  on  10/15/2017 at 7:58 AM

    Tomato tart with goat cheese

  • JenJoLa  on  10/15/2017 at 1:02 PM

    Beetroot salad with goat's cheese (Salade de betteraves, fromage de chèvre)

  • AnnaZed  on  10/15/2017 at 10:17 PM

    Salt cod brandade with rösti and egg yolk (Brandade de morue, rösti, jaune d'oeuf)

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