Savory Crème Fraîche Recipes

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

TOMATO TARTE TATIN WITH CURRY CRèME FRAîCHE & GARLIC CRISPS

Steps:

• For the puff pastry, knead the water, flour, butter and salt into a smooth dough and refrigerate for 30 minutes. Then roll out the dough to four times the size of a piece of butter. Cut the butter in half, place it in the middle of the dough and fold it in. Now roll out the dough lengthwise and fold it to make 3 layers (single tour), then chill for 15 minutes. Roll out again and fold to make 4 layers (double tour) and chill again for 15 minutes. Now repeat each of the last two steps, i.e. a single tour and then a double tour. Since the puff pastry should be more than enough, it can be cut into smaller pieces, frozen and processed at another time.
• For the Tomato Tarte Tatin, wash, quarter and seed the tomatoes. Refrigerate the tomato seeds until ready to serve, then cut the quarters into strips. Boil the sugar with the water until it caramelizes, then deglaze with butter and spread directly into the tarte molds. Now spread the tomatoes alternately on top. Roll out the puff pastry to about 3mm and poke holes with a fork. Then cut out to the size of the tart molds and place on top of the tomatoes. Now bake at 200°C for about 20 minutes until golden brown.
• For the curry crème fraîche, toast the curry powder in a saucepan and then add the crème fraîche. Cook over medium heat until the consistency thickens. Stir often while doing so. Season to taste with salt and sugar and set aside.
• Before serving, peel the garlic, cut into thin slices and fry in the oil. Then carefully turn the tomato Tarte Tatin out onto a wire rack and season with a little salt. Now arrange some curry crème fraîche, I spread it on the plate, and put a tomato Tarte Tatin on top. Finally, sprinkle some curry powder, the garlic chips and the tomato seeds on top to finalize.

HALIBUT WITH FINGERLINGS, FAVA BEANS, MEYER LEMON, AND SAVORY CRèME FRAîCHE

Steps:

• Season the halibut with the lemon zest, thyme, and parsley. Cover and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.
• Place the potatoes in a medium pot, cover with cold water (by at least 4 inches), and add 1 tablespoon salt. Bring to a boil, turn down the heat, and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Reserve a cup of the water and strain the potatoes. When the potatoes have cooled, slightly smash them with the heel of your hand.
• Heat a large sauté pan over medium heat for 1 minute. Add the butter, smashed potatoes, and 3/4 teaspoon salt. Stir to coat the potatoes with the butter. Add the fava beans and a few tablespoons of the reserved potato water to the pan. Turn off the heat and cover while you cook the fish.
• Heat a large sauté pan over high heat for 2 minutes. (You may need to cook the fish in batches or in two pans.) Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little and the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it out of the pan.
• Turn the heat under the potatoes up to medium, uncover, and heat the potatoes and favas until hot through. Toss in the pea shoots and cook about 1 minute, stirring to combine until the pea shoots are just wilted. Taste for seasoning. Spoon the potatoes onto a large warm platter, dot half the crème fraîche over them, and spoon half the lemon salsa on top. Arrange the halibut over the potatoes and spoon the remaining crème fraîche and lemon salsa over each piece of fish.
• Using a mortar and pestle, pound the savory leaves to a paste. Add the crème fraîche and use a rubber spatula to scrape the sides and combine well. Season with 1/4 teaspoon salt and a pinch of black pepper.
• Cut both ends off the Meyer lemons. Place the lemons cut side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go. Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between. Discard the seeds and reserve the juice. You should have about 1/4 cup of segments and 1/4 cup of juice.
• Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt. Let sit 5 minutes and slowly whisk in the olive oil. Stir in the lemon segments, savory, mint, and parsley. Taste for balance and seasoning.
• You can make the Meyer lemon salsa and the savory crème fraîche earlier in the day. You could also boil and smash the potatoes ahead of time.

SAVORY CRèME FRAîCHE

Steps:

• Using a mortar and pestle, pound the savory leaves to a paste. Add the crème fraîche and use a rubber spatula to scrape the sides and combine well. Season with 1/4 teaspoon salt and a pinch of black pepper.