Pears with cranberries
2 kg pears (Conference pears work well) 1.5 l cranberries 5 dl water 1.2 l sugar 2 cinnamon sticks Peel the pears. Empty out the central part (pips) from the base of the pear using a melon spoon. Boil the cranberries, water, sugar and cinnamon in a large pot or large saucepan. Place the […]
Reindeer stew en croûte
For 6 people Pastry 125 g butter 250 g flour 1.5 dl water 0.5 c. tsp salt Stew 700 g boned reindeer shoulder, diced into 2-3 cm squares 3 T butter 1 onion cut into quarters 3 T flour 2 dl port 5 dl beef stock 2 finely chopped garlic cloves 1 […]
Grilled veal roulade, hazelnut-cauliflower mousse, Swiss chard and blinis, with blackcurrant sauce
For 4 people 600 g veal escalope 200 g lean minced poultry 1 whole egg 2 T chopped tarragon 2 T crushed walnuts Nutmeg 400 g cauliflower mousse 20 cl cream Salt 1 T hazelnut oil Freshly ground pepper 200 g duchess potatoes 2 beaten egg whites 400 g Swiss chard 10 cl […]
Salmon with hazelnut butter served with crayfish, wild pickles and fennel
For 4 people Crayfish brine 200 g brown beer 200 g water Small bouquet dill flower 20 g salt 10 g sugar 8 crayfish tails Creamy vinaigrette 6 T fish stock 3 T vinegar 200 g good olive oil Pickles 200 g water 100 g white wine vinegar 50 g salt […]
Warm salmon, veal head, Ghent-style, with seasonal vegetables
For 4 people 4 salmon escalopes 600 g good mashing potatoes 80 g milk 40 g butter Salt, pepper Olive oil Salicornia Seasonal vegetables Big slice of veal head paté Balsamic vinegar Cook the salmon until just pink, and season. Make a very light potato mousseline, and add some olive oil. […]
Hot-smoked Salma salmon fillet Puree of celery, marinated cepes and sorrel vinaigrette
For 8 people Hot-smoked salmon 1 kg salmon fillet 0.5 dl sugar 0.5 dl salt Celery puree 300 g celery root (cauliflower can also be used) 100 g ratte potatoes 2 dl milk 1 dl cream Salt and pepper Marinated cepes 300 g cepes or other forest mushrooms 1 dl olive […]
Salmon with hyssop essences and candied vegetables from Maussane
For 10 people 1 whole salmon, around 2 kg 15 g salt 1.5 l water 10 T extra virgin olive oil from Maussane 600 g cucumber 200 g spring onions 300 g mini-custard marrows 300 g pink radish 300 g mini-leeks 200 g shallots 200 g pink Lautrec garlic 1 bunch hyssop 1 […]
Scallop, marrow and truffle, cabbage soup-style
For 4 people Scallops 8 scallops Olive oil 2 shallots 1 dl white wine Salt Pepper Filling 1 leek (soft green side) One quarter green or white cabbage 1 potato Butter 60 g beef marrow 40 g black truffles ½ garlic clove 5 T chopped parsley Coarse salt Scallops Shell the […]
Caramelised raspberries, flowers and meringue with thyme
For 4 people 80 g water 100 g sugar 120 g egg whites ½ sprig of thyme 20 large raspberries 5 g icing sugar A little good quality crème fraîche Nice assortment of edible flowers Start by preparing the meringue. Heat the water with the sugar until it reaches a temperature of […]
