MasterChef's Greg Emmerson
Broccoli Heart with a Wine and Lemon Sabayon, and an Anchovy Crumb
BBC MasterChef Semi-Finalist Gregg Emmerson was born into a French /Ukrainian family and from an early age, food played a huge part in his life. But it wasn’t really until his early 30s that he became really obsessed with cooking after seeing Ferran Adria working on Spanish television and was completely hooked.
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Since his time on the show, Greg has developed a style heavily influenced by French and Spanish classics with a twist of Asian flavours and techniques.
Recipe
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Ingredients
Broccoli
1 x Large Broccoli Head
4 x Tablespoon Spanish Olive Oil
Pinch Of Sea Salt
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Sabayon
3 x Duck Egg Yolks
4 x Tablespoons White Wine (e.g. Chenin Blanc)
Squeeze Of Fresh Lemon Juice
Crumb
3 X Ortiz Anchovies
150g Of Breadcrumbs (Fresh Or Shop Bought)
Method
Broccoli Head
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Remove the outer florets from the broccoli heads down to the very centre. Peel the thick outer layer from the broccoli cores, and cut in half lengthways
Bring a saucepan of water to the boil, add the broccoli halves and blanch for 30 seconds, then remove with a spoon and refresh in ice-cold water, repeat this process once more, then pat dry with a paper towel and brush with the olive oil and season with the sea salt.
Place the Broccoli halves cut-side down in a pre-heated oven at 180 for 20/25 minutes until a nice char has developed, once this is achieved, remove from the oven a keep warm.
Crumb
Place the anchovies on a baking tray lined with baking parchment in the oven at 100 for 20 mins or until they have dried out. Once dry remove from the oven.
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Add the dried anchovies and breadcrumbs to a food processor and blitz for 30 seconds, then set aside.
Sabayon
Whisk the egg yolks in a bowl over a bain-marie. Once it starts to foam slowly drizzle the wine in whilst whisking constantly.
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Keep whisking until the sauce thickens to a custard consistency and then add the lemon juice.
To serve, spoon some of the sabayon into the centre of a dish, then top with one of the charred broccoli hearts, and a generous sprinkle of the anchovy crumb.
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