This episode is all about poaching – cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don’t use an old egg!
He shows how to cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.
Poached salmon with cucumber, cauliflower and wasabi yoghurt
Raymond Blanc demonstrates the technique of poaching with a salmon ballotine served with dill cucumber and a cauliflower and horseradish yoghurt.