They say if you want to truly win over someone’s heart, cook. So, leave the over-sized teddy bear and heart-shaped balloons for another year, and instead grab your apron and fire up the cooker. It’s time to make this Valentine’s Day truly extraordinary with our taste bud-seducing recipes inspired by Michelin Star chef, Michel Roux Junior.

INGREDIENTS

For the gnocchi:

For the wild mushrooms cream:

  • 100g wild mushroom mix, washed  
  • 100g button mushroom brown, washed  
  • 2 tbsp. olive oil  
  • 1 tbsp. butter  
  • 1 shallots, peeled and finely chopped  
  • 1 clove garlic, peeled and finely chopped  
  • 50ml dry white wine  
  • 50ml chicken stock  
  • 100ml double cream  
  • 1 handful finely chopped flat leaf parsley  

METHOD

Step 1

Cook potatoes whole in a large pan of boiling salted water until tender. Once cooked, peel and put through a potato ricer. Transfer the potato pulp to a lightly floured surface, ensuring the potato is still piping hot. Whisk the egg and add it to the potato with salt and pepper. Gradually knead in the flour like you would for a bread dough. Add the semolina and continue to knead until the dough does not stick to the surface.

Step 2

Roll out the entire dough into long sausages approx. 2cm wide. With a knife, cut the sausages into 2cm pieces. Roll each piece over the back of a fork to get a nice shape. Once all the gnocchi has been rolled, cook immediately in a pan of boiling salted water for 3-4 minutes or until they float on top of the pan. Carefully drain and place them in ice water.

Step 3

For the wild mushroom sauce, wash and slice the mushrooms. Heat the olive oil in a pan over a medium heat, and add the mushrooms. Fry the mushrooms until all the water has evaporated. Add the butter, shallots and garlic, and fry for 2 minutes. Then, add the white wine and let it simmer until it forms a syrupy consistency. Add the chicken stock and let it reduce by half before adding the cream. Leave to simmer for another 10 minutes and season. Set aside.

Step 4

Heat up the remaining butter in a frying pan and add the gnocchi. Pan fry until golden brown. Season the gnocchi and then add them to the mushroom sauce. Finish off by adding the chopped parsley. Serve with grated parmesan.

INGREDIENTS

For the pomme alligot:

For the poached cod:

  • 2x 120g skinless cod fillet
  • 300ml fish stock
  • 1 shallot, finely chopped
  • 2 tbsp. dry white wine
  • 6 pieces baby leek
  • 2 tbsp. butter
  • Salt and pepper

For the lemon beurre blanc:

  • 2 tbsp. dry white wine
  • 1 tbsp. white wine vinegar
  • 1 shallot, finely chopped
  • 1 lemon, juice and zest
  • 125ml double cream
  • 125g cold unsalted butter, cubed
  • Salt and pepper
  • ¼ bunch of chives, finely snipped

METHOD

Step 1

For the pomme alligot, cook potatoes whole in a large pan of boiling salted water. When potatoes are soft to the touch, drain and peel. Then, mash the potatoes or put through a potato ricer. Return to the pan on a low heat and stir in the creme fraiche with a splash of milk and crushed garlic. Stir until you get a super smooth consistency. Add the cheese and continue stirring until melted. It should be glossy and not sticking to the pan. If you feel it needs to be thinner, add a little more milk. Season to taste.

Step 2

For the leeks and poached cod, bring a pan of salted water to the boil and blanche the baby leeks for 2 minutes. Drain and return to the pan with a little butter on a low heat. In a separate pan, add the shallots with butter and sweat them off. Then, add the white wine and reduce for 2 minutes. Add the fish stock and bring to the boil. Turn down the heat. Season the cod fillets and carefully place them in the pan. Cover with parchment paper and leave for 10-15 minutes, depending on the thickness of the fillets.

Step 3

For the lemon beurre blanc, add the wine, vinegar, lemon zest, half of the lemon juice and shallots to a pan and bring to the boil. Then reduce by half. Add the cream and boil for 1 minute. Lower the heat and gradually whisk in the cubed butter. Season with salt and pepper, and finish off with a squeeze of lemon juice and the chives.

Step 4

When the cod is firm but not overcooked, remove from the fish stock and serve on top of the pomme alligot. Garnish with the sauteed leek and finish off with the lemon beurre blanc. Serve immediately.