Sole, Lobster & lovage
Serves 4 Ingredients – 600-800 g sole (2 pieces) Lovage stuffing – 150 g sole trimmings – 50 g lobster claws – 4 g salt – 270 g cream – 60 g blanched lovage – 70 g lobster tail – 15 g olive oil – 20 g butter Lobster sauce – 12 g […]
Pike, beaufort & ceps
Serves 4 Quenelle mix a) 250 g pike filet – 25 g cream – 60 g egg whites – 35 g egg yolks b) 50 cl milk – 20 g butter – 25 g flour – 35 g egg yolk c) 125 g firm whipped cream – 35 g egg yolk – 20 […]
Fillet of cod dusted with morels, endives stuffed with walnuts and comté cheese, macvin sabayon
For 2 people 2 160-g pieces cod fillet (loin) Coarse salt 60 g dried morels 4 endives 160 g water 40 g butter Salt (small amount) Sugar (small amount) 10 g walnuts 20 g comté cheese 30 g green onions 2 egg yolks 5 cl macvin (wine from the Jura region) 5 cl olive […]
Sea bass, fountain cress sauce and mushroom quenelles
For 2 people Sea bass and mushroom quenelles 8 attractively shaped white mushrooms (around 125 g) 1 shallot 1 basil stem 40 g butter Sea salt Pepper 2 sea bass fillets, 150 g each 4 long chive sprigs 4 to 5 garlic cloves 1⁄2 bouquet of thyme Cress sauce 2 bunches fountain […]
Sea trout rolls with langoustines and asparagus
For 4 people Trout rolls One sea trout 1 dl salt 1 l water 4 langoustine tails Ground coriander Salt Asparagus 16 green asparagus Salt Coconuts and curry sauce 2 shallots 2 citronella sprigs 2 tsp mild curry 40 g butter 0.4 dl dry white wine 1 can coconut milk 70 […]
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 […]
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 […]
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 […]
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. […]
