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Trinity 1 ⭐️ Michelin

@trinityclapham

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Michelin starred Restaurant est 2006, 📍 Clapham, London
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Tarte tartin @trinityclapham
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Trout of this world! 🐟✨ @adambyatt ‘s semi-smoked trout with beurre blanc and pickled cucumber is a masterclass in elegant flavours - an un-beurre-lievable dish, if you ask us 🧈😍 Head to the BBC Food website to find the recipe 🌟 #SaturdayKitchen
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🍎 TARTE TATIN DE TRINITY Manzana confitada, caramelo dorado y hojaldre crujiente. ¡Guarda este cronograma para prepararla sin prisas para una cena! INGREDIENTES • 6–7 manzanas Pink Lady • 1 lámina de hojaldre 100 % mantequilla • 45 g de mantequilla blanda • 55 g de azúcar • 1 rama de canela • 1 vaina de vainilla • 1 anís estrellado VIERNES 🕓 16:00 · Precalienta a 120 °C con ventilador. Pela las manzanas, córtalas por la mitad y descorazona. 16:10–16:25 · Hornea sobre rejilla, con el corte hacia arriba, 10–15 min. Solo buscamos que pierdan humedad: deben seguir firmes. 16:25 · Deja enfriar. 17:00 · Guarda frías, tapadas y en una capa en la nevera. SÁBADO 🕕 18:00 · Unta con mantequilla el fondo de un molde apto para fuego y horno. Reparte encima el azúcar, sin mezclar. Añade las especias y la vainilla abierta. Coloca las manzanas muy juntas, con la parte abombada contra el fondo. Tapa y refrigera. 18:15 · Corta un disco de hojaldre algo mayor que el molde, pínchalo y refrigera plano entre papeles de horno. 19:30 · Cubre las manzanas con el hojaldre frío y remete los bordes. 19:35 · Pon a fuego medio-bajo 12–15 min. Gira el molde ¼ de vuelta cada 4–5 min. Aquí manda el color: retira al llegar a ámbar dorado, sin oscurecer demasiado. 19:50 · Reposa 10 min. Precalienta a 190 °C con ventilador. Pon el molde sobre una bandeja por si rebosa. 20:00 · Hornea 20 min a 190 °C. 20:20 · Baja a 160 °C y cocina 30–40 min más, hasta tener hojaldre dorado y cocido y manzanas tiernas. 20:50–21:00 · Saca, reposa 10 min y coloca una tapa para presionar muy suavemente el hojaldre para compactar. ¡No desmoldes todavía! 21:20 · Recalienta en el horno precalentado a 180 °C durante 8 min para licuar el caramelo. Espera 2–3 min, coloca un plato encima y desmolda con un giro firme. ¡Cuidado con el caramelo caliente! 🍎 Sobre las 21:30, lista para servir con helado de vainilla. #tartetatin #tartademanzana #reposteriacasera #hojaldre #postrescaseros
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Oui bonjour je viens vous voir car j'ai entendu parler d'un livre de cuisine qui vient de sortir et sa couverture est verte. 💚
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Day off sorted looking forward reading this amazing cookbook @adambyatt @harrykp @trinityclapham all chef should read book the little book in the back amazing
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Last moments from the pass @trinityclapham Venison larded with foie gras Cepe ! Cod, clams and saffron Chicken wing stuffed with scallop, foie gras, chive, black truffle Aforementioned wing A nice tasting plate 🦌 Tutti fruitti foie gras torchon
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Exciting news! Michelin-starred chef and local restauranteur @adambyatt will be in store at Waterstones Clapham next week to celebrate the launch of Trinity: The Cookbook. Come along to meet Adam, get your dedicated copy of the book and sample some @trinityclapham tasters. No RSVP required; First come, first served!
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🍂🖍️🫶🏽
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This book takes you on an incredible gastronomic journey … from morning to late night … via 20 years of an iconic restaurant … and a remarkable chef’s vision …
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Boulangere potatoes inspired by the man @adambyatt from @trinityclapham Caramelisation on those onions in key
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TRINITY CELEBRATES 20 YEARS WITH NEW COOKBOOK 📖 🍽️ // Clapham’s very own @adambyatt has a new book. Trinity: The Cookbook: Behind the Door marks twenty years of @trinityclapham the neighbourhood restaurant he opened in Clapham Old Town in 2006. It’s laid out like a day at the restaurant, from elevenses madeleines through the signature semi-smoked salmon with beurre blanc and pickled cucumber, to that famous Tarte Tatin. From signature recipes to the people who make them, it tells the story of the past two decades behind Trinity’s door. There’s a Christmas section too, and a little “Trinity Repertoire” tucked into the back cover with easy everyday recipes for home. Trinity: The Cookbook (@quadrillebooks, £55) is out now. Written by Adam Byatt and James Steen, photos by @johncareyphoto
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Tartare Tuesday: Making the iconic Trinity Tartare topped with Exmoor Caviar 🖤🖤🖤 All of the Trintiy recipes will be revealed in the Trinity cookbook releasing 15th October - link in bio to pre - order Beef Fillet 41 day aged beef fillet - Remove chain from fillet, remove dark areas and silver skin from fillet. Cut fillet into three sections, cut into 5mm rectangles, then cut into the same width strips. Dice the beef fillet. If using the whole fillet, then place in a bowl and mix well – to ensure the chateaubriand is mixed through the tail end. Sexy Pickle 1 part chardonnay vinegar 1 part sugar 1 part water - Bring to boil and cool. Use cold/room temp. Seasoning Mushrooms Chestnut/Paris brown mushrooms Shallot, brunoise Chives, finely cut Sexy pickle Early harvest olive oil Salt - Mix mushrooms with shallots and chives, season with vinegar and olive oil. Building a Tartare 50g beef portion 45g mushroom portion, seasoned and drained 8g Oscietra caviar Bone marrow emulsion, in a squeezy bottle - Season the beef with salt and soy, work well until the beef looks slightly ‘tacky’ and they soy has macerated into the meat. Season the mushrooms, drain well. - Press the beef into a tartare dish. Next layer the mushrooms, pressing into the edges. Then top with the caviar, spreading well. Top with bone marrow – in the same as a clock face. Pipe positions 1-12 around the edge. Then in the middle 2/4/6/8/10/12. Finish with one dot in the centre. 📷 @adambyatt @trinityclapham @harrykp
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