ANDREW PERN injects some French flair into this month's recipes ahead of the Grand Depart

Since the time for the Grand Départ is fast approaching, I have a French-influenced dishes for you this month: North Sea Lobster Niçoise, which is also something Monsieur Mortleman may choose to try from our new menu.

This version is a twist on the original recipe; a really lovely, fresh, zingy salad. Here I have used quail eggs, but duck eggs are also beautiful or do a heartier version with pheasant eggs.

June is a busy month in downtown Harome: lots of weddings and even balls, including our Midsummer Masquerade Ball, where the revellers will be starting with a Trout Ballotine similar to the one in my second recipe. It really looks the part and you can also eat it wearing a mask and black if you wish, for the full effect.

Bon Appétit.

 

Salad of Whitby Lobster Niçoise-style with Quail Eggs, Marinaded Anchovies and Garden Beans
(Serves two)

Ingredients

1, 450-500g native lobster, cooked for 12 minutes and split

6 quail eggs

150g green beans, topped and tailed

80g marinaded anchovies

50g black olives

10 cherry tomatoes

10ml olive oil

A drizzle of balsamic vinegar

A pinch of sea salt

Mixed garden herbs

Method

Clean and prepare the lobster, remove the tail meat and slice into five or so thin slices, then reposition in the tail shell, such that the red side of the flesh is ‘on show’.

Cook the quail eggs and green beans in separate pans of salted, boiling water for approx. 2 minutes and 1 minute respectively, then refresh both in iced, or at least very cold, water. Drain well and mix the green beans with the black olives, season with rock salt and drizzle with olive oil. Remove the shells from the eggs.

Place the cherry tomatoes on a baking tray, drizzle with a little olive oil and sprinkle with rock salt. Roast in the oven for 35 minutes, remove and allow to cool to intensify the flavour.

To serve, place half of the green beans and olives onto each plate, with the lobster tail on top. Arrange the cherry tomatoes around the plate. Garnish with the anchovies, garden herbs and the eggs.