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Serves: 4
Prep. time: 1 hours and 20 minutes
Cook time: 1 hours and 30 minutes
A very beautiful recipe inspired by Régis Marcon's book "Herbs"... The herbs blend with the fish to give flavour to the cooking and for the visual appeal of the cod roulade.
Ask your fisherman to prepare a cod fillet, the fleshy part of the back. Cover the fish with coarse salt for 10 minutes. Then remove the salt, wash the fillet under cold water and sponge it. Brush the fillet with an egg white using a brush, place the different herbs on the fish flesh. Roll with a cling film. Set aside in the cold.
Mix all the ingredients with the soft butter, salt and pepper lightly. Shape into a roll using a cling film. Then store it in the fridge.
Mix all the ingredients with the soft butter, salt and pepper lightly. Shape into a roll using a cling film. Then store it in the fridge.
Clean the shells with clean water. Sweat the chopped shallot in a saucepan with a little olive oil over high heat, then add the mussels and shells, pour in the white wine and add a small sprig of thyme. Cover and cook gently until the shells open, discard in a colander, collect and filter the juice. Set aside.
Use 20 cl of vegetable and shellfish cooking broth to reduce to 10 cl of liquid. Add 40 grams of butter with herbs, whisk to obtain a foamy sauce. Add at the end the diced dried tomatoes and a few drops of lemon.
Gently steam the fish for 8 to 10 minutes.
Steam the fish gently for 8 to 10 minutes.
Arrange the fish in the middle of the plate, add the shells and salicornia around it. Decorate with a few leaves, the chives flower, sauce
Serves: 4
Prep. time: 30 minutes
Cook time: 10 minutes
Clean the mussels by scraping them with a knife, then wash them several times with plenty of water and drain them. Peel and slice the shallots, brown them in a large casserole dish with 2 tablespoons of olive oil, salt and pepper.
Cut the bacon slices into large pieces. Add them to your casserole dish to sear them. Add the white wine, cream, mussels and mix everything together.
On top, place the reblochon cut into pieces. Cover and leave over medium heat until all the mussels open (between 10 to 15 minutes) and the reblochon melts.
Turn off the heat and sprinkle with the chopped parsley before eating. Spaghetti or homemade fries can be served with this dish!
Et voilà.... bon appétit!!
Serves: 4
Prep. time: 30 minutes
Cook time: 60 minutes
In a stewpot, pour in the vegetable broth. Add the bay leaf, thyme and parsley. Bring to a boil. Meanwhile, wash the octopus tentacles. Reduce the heat and plunge the tentacles. Cover and simmer for 45 minutes. The cooking is finished when the tip of the knife easily fits into the octopus.
Drain the tentacles and immerse them in cold water. Sauce: Squeeze the lemon, peel the ginger and grate it, recovering the juice as well. Mix the lemon with ginger, nuoc mam, soya sage, vinegar, olive oil. Mix well.
Peel and finely chop the shallots, add them to your preparation and put them in a cool place. When the octopus is cooled, cut it into pieces and mix it with the sauce.
Divide between four dishes, serve with chopped coriander
Serves: 4
Prep. time: 15 minutes
Cook time: 15 minutes
Rinse the squid thoroughly and drain them.
Peel the garlic cloves, cut them in half, remove the seeds and chop them into very fine strips.
Heat the oil in a frying pan and add the garlic strips. Fry over a low heat for a few minutes to soften the garlic.
Increase the heat under the pan, add the squid and tentacles and fry them very quickly (8 minutes) to sear them. Add the chorizo and thyme and mix well.
Leave to cook for a further 2 minutes on a medium heat.
Add salt and pepper, sprinkle with Espelette pepper to taste and enjoy without delay.
Et voilà.... Excellent recipe for summer!!
Bon appétit!
Serves: 4
Prep. time: 30 minutes
Cook time: around 25 minutes
Open the shells to remove the walnuts and four corals.
Clean them and dry them on absorbent paper.
Remove four hollow shells. Clean and dry them.
In a frying pan, sear the scallops and coral with the olive oil. They should be lightly coloured on both sides.
Pour in the Armagnac and flambé. Set aside.
Melt the butter in a saucepan. Add the flour, stirring well with a wooden spoon to obtain a smooth paste. Gradually whisk in the milk and the cooking juices from the scallops to make a not too thick béchamel sauce. Off the heat, season with salt and pepper and add the truffle pieces (keep a little for decoration).
Place 3 scallops in each shell.
Cut the coral into pieces and fold into the béchamel sauce.
Spread the béchamel sauce around the scallops.
Top with a little Gruyère cheese and the rest of the truffle bits.
Bake in a hot oven at 180°C for 30 minutes.
Enjoy straight away!
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