French cooking | Poul’s white asparagus with grilled scallops, spinach, black pudding and curry & apple cider sauce

Cooking holidays and wine / Recipes

French cooking | Poul’s white asparagus with grilled scallops, spinach, black pudding and curry & apple cider sauce

One of our gorgeous cooking holidays, in the Brittany region of France, has just been awarded one of The 9 Best European Tours for 2018 – by SmarterTravel, and this recipe is an easy way to see why!

Between the Michelin star food, array of wine and ciders, stunning French countryside and no single supplements, it’s a haven for foodies.

Chef Poul has shared a recipe that is both easy to do and stunning; for you to impress your dinner guests or simply just to have a taste of his food in your own home.

Keeping it simple, you’ll need minimal ingredients, and a hint of ambition to serve this up for your friends and this recipe will easily make it look like you spent hours rather that minutes in the kitchen.

Ingredients (serves 10):

60 white asparagus spears (washed and peeled)
5 liter bag of fresh spinach
10 thin slices black pudding

Directions:

In a large pot place, 5 liters of water and bring to boil. Add 1 tbsp of salt and 1 tbsp of sugar (and optional 1 chicken stock or cube). Boil the asparagus for 5 – 8 minutes. Remove from pan and allow to drip dry. Boil the spinach for four minutes. Drain, season with a little butter, salt, and pepper and keep warm.

Pan fry the black pudding slices.

Grilled Scallops

You will need:

30 fresh scallops

Directions:

Wash and clean the scallops removing any entrails.

On a hot grill pan grill the scallops for 1 minute on each side (better to undercook than to overcook). Add salt and pepper to taste.

Plate up the spinach, followed by the asparagus, with the black pudding and scallop on top, then complete with the curry apple cider sauce.

Curry Apple Cider Sauce

Ingredients:

1 small teaspoon yellow curry powder
300ml apple juice or cider
200ml cream
500g unsalted butter
salt & pepper

Directions:

Melt a teaspoon of butter and fry the curry powder for a minute, add the apple juice and let it reduce to half.

Whisk in the rest of the butter and add the cream, however don’t let it boil.

Flavour with salt & pepper. Strain the sauce and serve to complete the dish.


If you have mastered this recipe and are ready to try a whole week packed full of culinary delights and regional French wines, you can visit Chef Poul at his French cookery holiday in Brittany.

Or feel free to browse our full range of cooking holidays in France here.

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