With strong consumer demand for lighter products, Brasseries Kronenbourg is re-launching the alcohol-free beer segment in which it is the undisputed leader (50% of the alcohol-free beer market), and is turning the spotlight on Kronenbourg Pur Malt, one of the nuggets in its brand portfolio.
For the occasion, Christian Constant and Ghislaine Arabian, 2 members of the Top Chef jury on M6, devised recipes using this Kronenbourg Pur Malt.
Velouté de pois, oeuf parfait marbré, réduction de bière Kronenbourg Pur Malt
Serves 6
– 1.5kg peas
– 200g onions
– 2 garlic cloves
– 75cl poultry
– 6 fresh eggs
– 180g bacon
– 180g peas
– 30cl Kronenbourg Pur Malt beer
– 10cl olive oil
Shell the peas, reserving 180g for finishing.
Cut the pea pods into small pieces. Chop the onions and garlic cloves.
Reduce the beer.
Brown the onions and chopped garlic in olive oil in a casserole dish, add the pea pods, peas and salt. Pour the white stock into the casserole dish and cook for 25 minutes.
Blanch the bacon and brown. Keep them aside.
Cook the peas.
Steam the eggs at 65° for 50 minutes.
Blend the soup, strain and adjust the seasoning.
Pour the soup into a soup dish, place the egg in the middle and pour the beer reduction and garnish (lardons and peas) around the egg, finishing with a drizzle of olive oil.
Velouté de petits pois, oeuf parfait marbré à la bière Kronenbourg Pur Malt – Recipe by Christian Constant
Pike-perch and scallop cushion, fennel cream with Kronenbourg Pur Malt beer
Serves 6
– 150g pike-perch
– 150g scallops
– 200g liquid cream
– 1 egg white
– 7g salt
– 4 scallops
– 4 slices pequillos
– 1 fennel bulb
– 1 onion
– 1 garlic clove
– ¾ liter white stock
– 10cl liquid cream
– 40cl Kronenbourg Pur Malt beer
– 10cl olive oil
– 20g soft butter
Chop the fennel bulbs and onions.
Put the oil in a casserole dish, add the garlic and onions and sweat well. Add the fennel and beer and reduce. Pour in the white stock and cook for 30 minutes. Add the cream and boil for 5 minutes.
Blend the preparation and strain. Adjust seasoning.
Finely chop the fish and scallops in a food processor, add salt, egg white and cream.
Take the 4 scallops and finely slice into rounds, then cut pequillo rounds and overlap them with the scallops.
Spread the fish stuffing on a square of baking parchment.
Place the scallops and pequillos in the middle and fold the stuffing over them.
Place in a steamer at 80° for 16 minutes.
Place the cushion in the middle of a soup plate and pour over the fennel cream and emulsified beer.
Finish with a drizzle of olive oil and Espelette pepper.
Pike-perch and scallop cushion, fennel cream with Kronenbourg Pur Malt beer – Recipe by Christian Constant
Roasted cod with Kronenbourg Pur Malt beer, spinach meunière and fried onions
Serves 4
– 4 pieces of cod fillet, 150 g each
– 20 g clarified butter
– 3 large onions
– 1/2 liter Kronenbourg Pur Malt
– 200 g hard butter
– 1 tablespoon veal glaze
– 1 kg spinach
Cut 2 onions into thin strips, flour and fry at 150°C.
Set aside on absorbent paper. Season to taste.
Dice 1 onion and sweat in clarified butter until golden-brown.
Reduce beer by 2/3, taking care never to boil. Moisten the onions with this beer reduction. Add the veal glaze and whisk in the cold butter. Season with salt and pepper, and set aside.
Pan-fry the cod slices in olive oil.
Arrange a cod fillet, the fried onions, the beer butter and the buttered spinach around each plate.
Roasted cod with Kronenbourg Pur Malt beer, spinach meunière and fried onions – a Ghislaine Arabian recipe
Chicory parfait with Kronenbourg Pur Malt beer sabayon
Serves 5
For the syrup :
15 cl sugar syrup
For the perfect :
4 egg yolks
150 g whipping cream
½ teaspoon liquid chicory extract
For the meringue and the base :
100 g egg whites
25 g caster sugar
125 gr powdered sugar
150 g gingerbread pieces
For the sabayon :
10 cl Kronenbourg Pur Malt beer
1 egg yolk
15 g sugar
Metal circles
Make the syrup.
Bring syrup to a boil at 30°. Whisk syrup into yolks until completely cool. Add chicory extract. Whip the cream in a bowl on a bed of ice cubes. Incorporate the whipped cream into the egg yolk-syrup mixture.
Make the gingerbread meringue base: beat the 350g egg whites with the 100g caster sugar until stiff. Fold in the gingerbread. Add the 500g powdered sugar. Bake on a silpat (or baking paper) at 200°C until golden-brown.
In each circle, place a base of the gingerbread meringue, then top with the chicory parfait until halfway up, and chill until set.
To make the sabayon: heat the egg yolks in a bain-marie.
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Cette publication est également disponible en : Français (French)
