- Large artichokes: 4
- Egg: 1
- Thick fresh cream: 12 cl
- Shellfish sauce or lobster coulis: 1 box (20 cl)
- Butter: 4 walnuts (approx. 100g)
- Nutmeg: 1 grated
- Salt and pepper: to taste
- Whipping cream: 15 cl
- Small molds: 12
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Difficulty: Medium
As a renowned French chef, Hubert shares his signature recipe for this refined artichoke flan, perfectly complemented by fresh mussels and a luxurious shellfish coulis. Follow these expert steps for restaurant-quality results at home.
- Scrape and debeard the mussels, trim, rinse thoroughly, and drain. Place in a pot over high heat, stirring occasionally until they open. Shell the mussels and reserve the meat, discarding the shells.
- Cook the artichokes in boiling salted water until tender, then cool. Remove the leaves and choke (or turn raw if preferred), blend in a mixer, and pass through a sieve for a smooth puree. Mix in the whole egg, whipping cream, grated nutmeg, salt, and pepper.
- Butter 12 small molds generously. Fill each with the artichoke mixture.
- Bake in a preheated oven at 170°C until set (about 20 minutes). Check for doneness and keep warm.
- In a saucepan, gently heat the shellfish sauce, stir in the remaining thick cream, then mount with butter off the heat for a silky texture. Adjust seasoning to taste.
- Unmold the flans onto warmed plates, top with reserved mussels, and drizzle generously with the shellfish coulis.
The Culinary Ideas of Chef Hubert – Bringing Michelin-inspired finesse to your kitchen.
