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Serves: 4
Prep. time: 30 minutes
Cook time: 10 minutes
Sprinkle the cod backs with the spice mixture. Wrap two, three slices of bacon around each one. Peel, wash and dry the potatoes. Cut them into spaghetti shape with a vegetable pencil shaper. Wrap the spaghetti around the cod, around the slices of bacon. Set aside. Peel and wash the parsley. Plunge it for 1 minute in boiling water, drain it and plunge it into iced water. Drain the parsley again. Put the parsley, the fresh cream in a blinder, salt and pepper. Mix and put this preparation in a saucepan. Bring to a low heat and set aside. Seize for 1 minute 30 to 2 minutes the cod backs in the deep fryer, boiling oil. Drain them then place them on absorbent paper. Pour a little parsley sauce in each soup plate. On the top, place your cod back. Serve immediately with a little chopped parsley. Basmati rice will serve as a perfect accompaniment to this dish.
Serves: 4
Prep. time: 20 minutes
Cook time: 12 minutes
Start your barbecue. Remove the scales from the fillet while keeping the skin. Remove the bones with tweezers. Cut the edges of the fillet (sides and tail) keeping the fleshier part. Peel your garlic, degerminate it and squeeze it with a garlic press. Mix it with 5 tablespoons of olive oil, lemon juice, salt and pepper. Brush the skin side of your salmon with the preparation using a brush. Place your salmon skin side down on a large sheet of aluminum foil (so that you can make a papillote). Brush the flesh side, place the parsley branches on top. Close the aluminum foil in foil. Place on the grill, close the bell and cook for 12 minutes.
Serves: 4
Prep. time: 60 minutes
Cook time: 1 hours and 55 minutes
Remove the skin from the monkfish tail, lift the fillets and cut them into medallions. Set aside.
Peel and slice the shallot, then brown it in a stewpot with olive oil and season with salt and pepper. Add the skin of the monkfish and its central bone cut into pieces. Continue cooking for 10 minutes, stirring regularly. Deglaze with white wine and then add the fish stock, thyme, bay leaf and parsley. Simmer for 45 minutes.
At the end of this time, strain through a sieve to recover the cooking juices.
Soak the dehydrated mushrooms in warm water for 15 minutes. Drain them, then plunge them into boiling water for 10 minutes. Drain and set aside.
Peel the carrots and cut them into large sticks. Partially peel the courgettes and cut them into large sticks. Peel the potatoes.
Bring the stock to the boil and add the carrots and potatoes. Leave to cook for 10 minutes. Lower the heat, add the monkfish and the courgettes. Poach for 10 minutes. Then take out the fish and vegetables and strain the stock with a skimmer.
Heat the butter in a saucepan, sprinkle with flour and let cook 2 min. Sprinkle with 40 cl of filtered stock and whisk. Add the cream and let thicken over low heat. Pour in the vegetables, morels and fish. Salt and pepper. Simmer over low heat for 10 minutes.
Et voilà, dinner is ready!! Bon appétit !!!
Serves: 4
Prep. time: 30 minutes
Cook time: 40 minutes
Cut the leek and potatoes into brunoise. Cook separately in salted water and then refresh with cold water. This should remain a little firm for the leek. Drain well in a colander.
In a saucepan, melt the Roquefort (blue cheese) over low heat then add the leek and potatoes. Mix and keep everything in a cool place.
"Monder" your cocktail tomatoes (remove the skin by putting your tomatoes under hot water), blanch the white onions for 3 minutes in boiling water.
In a small stewpot, cook the tomatoes and white onions in olive oil and thyme flowers over a very low heat for about ten minutes. Pepper slightly. Put this preparation without the sauce in a plate and store in a cool place.
In the same stewpot, put the cod to cook then crumble it gradually during the cooking. Set aside.
Squeeze the lime. Collect the juice and whip it with 4 tablespoons of olive oil until a nice emulsion is obtained.
Dressing
Place a foam circle 8 cm in diameter in the 4 plates. Garnish them with 1 cm of Roquefort preparation then spread the cod preparation on top. Cut some chives on top and pour a little
Spread 4 cocktail tomatoes per plate and the white onions, a few small sprigs of dill and sprinkle with the sauce.
Unmould gently and serve chilled.
Et voilà, bon appétit !!.
Serves: 4
Prep. time: 30 minutes
Cook time: 20 minutes
Preheat your oven to 180ºC. Brush the back with cod and a little olive oil. Put it in the oven for 20 minutes of cooking by turning it halfway up. Meanwhile, peel and finely chop the shallot.
Grate the lemon zest. Mix the cottage cheese with the wasabi evenly. Add the shallot and half of the lemon zest. Season with salt and pepper. Add the crumbled cod when it has cooled down. Mix again and put in the fridge.
Wash the tomatoes. Cut the flesh into small cubes after removing the seeds. Place in a bowl, drizzle with lime juice. Add the chopped coriander, season and mix.
On four plates, place 4 foam circles on top. Spread half of the cod mixture, then the diced tomatoes and the rest of the cod. Sprinkle with the rest of the lime.
Just before serving, add the chopped chives and flowers.
Serves: 2
Prep. time: 30 minutes
Cook time: 40 minutes
Clean the fish: Chisel off all fins. Scrape the scales with a knife. Open the belly of the fish in its entire length with a scissors, empty it, clean it with plenty of cold water and dry it with absorbent paper, set aside.
Remove the leaves and the first pluche from the fennel. Wash and slice it. Peel the onion and slice it in turn. Peel the garlic, cut it in half, degerminate and crush it under the blade of a large knife.
In an ovenproof dish, place the minced fennel, minced onion, crushed garlic cloves, thyme, tarragon, rosemary, salt, pepper, add the Espelette chilli pepper. Sprinkle with olive oil and mix everything together. Sprinkle with the white wine and place the lemon slices on top.
Lay down the dorados. Brush them with a little olive oil, salt and pepper.
Bake for 40 minutes at 180°C, hot oven, rotating heat. Finish in grill mode for the last 3 minutes.
When you remove it from the oven and serve, sprinkle with coriander.
Et voilà, bon appétit !!!
Serves: 4
Prep. time: 30 minutes
Cook time: 45 minutes
Roast the coriander and cumin seeds in a frying pan for 2 to 3 minutes.
Reduce to powder in a spice mill or small blender. Peel the ginger and garlic and mix them together. Add the roasted spices and coconut milk. Chop the onion, fry it in a casserole dish with 2 tablespoons of olive oil.
Add the coconut milk, a glass of au and cook for 10 minutes on a low heat. Sauté the rice in a large frying pan with 2 tablespoons of olive oil for 5 minutes, stirring constantly. Add the turmeric, salt and pepper, 50 cl of water. Cover and cook for 10 minutes without stirring.
Roast the pumpkin and sesame seeds in a small frying pan for 3 minutes. Add the crushed tomatoes to the casserole dish, the chilli pepper, and cook for 10 minutes.
Add the fish cut into large cubes and the lime juice and cook for another 5 minutes. Season with salt and pepper. Spread the chopped coriander and serve the fish curry with the rice sprinkled with toasted seeds.
Et voilà!!!
Serves: 4
Prep. time: 30 minutes
Cook time: 30 minutes
Peel the potatoes, cut into pieces and steam them for 15 min.
Rinse and separate the broccoli into florets. Add it to the potatoes and continue cooking for 5 min.
Steam the fish for 8 min.
Mix the almonds with the parmesan, dried tomatoes and 3 tablespoons of olive oil.
Mash the potatoes and broccoli with a fork. Add the butter, salt and pepper.
Mould the mashed potatoes in a single circle. Garnish with pesto and codfish leaves.
Season with salt and pepper and drizzle with olive oil.
Sprinkle with gomasio and arrange a few basil leaves.
Serves: 4
Prep. time: 30 minutes
Cook time: 40 minutes
Peel and chop your shallot. Peel, degerm and crush your garlic. Peel, wash and thinly slice the parsnip and carrot. Peel the onions.
In a casserole dish, brown your shallot with 2 tablespoons of olive oil. Season with salt and pepper. When it starts to become translucent, add the garlic, continue cooking for 2 minutes, then add the slices of parsnips and carrots, the small white onions and let it fry until they start to brown.
Deglaze with white wine and simmer until reduced by half.
Add the broth, bay leaf and grapes, bring to a boil, reduce and simmer uncovered for 20 minutes. Adjust the seasoning. Divide this preparation among 4 individual dishes. In the middle, place your fish partially emerged. Bake in a hot oven at 200°C for 15 minutes.
Serve immediately with a little chopped parsley on top.
Serves: 4
Prep. time: 30 minutes
Cook time: 40 minutes
Remove the stems and wash your spinach in a large volume of water. Sweat them in a frying pan so that they can return their water. Let it cool down.
In a dish, mix the ricotta with the crème fraîche, spinach, old-fashioned curry, salt and pepper.
Remove the skin from the salmon steaks and cut them into strips.
In the bottom of a rectangular dish, place a little ricotta mixture, then 2 lasagna leaves, salmon strips and so on. Finish with the ricotta-based mixture. Cut your mozzarella into slices and spread them over the top and sprinkle with parmesan cheese.
Bake in a hot oven at 180°C for 40 minutes of cooking.
Serve with a few chervil feathers on top.
Bon appétit !
Serves: 2
Prep. time: 45 minutes
Cook time: 50 minutes
Ask your fisherman to remove the nets from the bars, and to give you the bones, trimmings and heads.
Peel the carrot, onion, garlic and celery stalk. Cut it all into small cubes. Put a knob of butter to melt over low heat in a casserole dish and sauté the preparation without letting it brown. Add the bouquet garni, bones, trimmings and fish heads. Pour 3/4 of the Côtes du Rhône, bring to a boil, then reduce the heat, skim and cook for 25 minutes. Pass all this preparation through the sieve to collect the fumet. Pour it into a saucepan and reduce it a little.
Pour the rest of the wine into a thick-bottomed saucepan, let it reduce almost dry. Add the reduced fumet and fresh cream. Season with salt and pepper and reduce over low heat until the sauce is a coating consistency. Set aside.
Clean and wash the leek whites. Split them into four and then cut them into small pieces. Put a knob of butter to melt over low heat in a small frying pan, then throw the leeks into it, mix, sprinkle with half a glass of water, salt and pepper; Cover and cook for 10 minutes. Set aside.
Lightly butter a non-stick pan and place it on the stove. Bring to a high heat, and place the bar fillets that you have previously cut with a knife on the skin, skin side down for 3 minutes of cooking. Turn them over and continue cooking for 1 to 2 minutes.
Place the sea bass on a bed of leeks, you can add a portion of basmati rice that will go very well with it. Bon appétit!
Serves: 4
Prep. time: 25 minutes
Cook time: 5 minutes
Peel and chop the spring onions. Chop the chives. Remove the skin and bones from the sea bream fillets, if necessary. Cut them into small cubes. Cut the vanilla pod in half lengthwise and then collect the seeds with your knife. Squeeze the lemons.
In a bowl, mix the vanilla seeds, 3/4 of the lemon juice, olive oil, mustard, onions, chives, salt and pepper. Add the diced sea bream, mix gently and keep in the fridge for a minimum of 2 hours. Meanwhile, make your parmesan tiles: Chop the basil and mix it with the parmesan. Place a sheet of parchment paper on the baking sheet of your oven.
On top, make 4 piles of the parmesan/basil mixture. Flatten with a small spoon. Bake in an oven at 180ºC for 5 minutes of cooking. Remove them from the oven and place them on a rolling pin.
TO SERVE
Peel your avocados and remove the pits. Cut them into thin slices and put them on a small plate. Pour the rest of the lemon over the top. In 4 plates, place 4 stainless steel circles and spread your avocado slices and sea bream tartar. When ready to serve, place a whole or halved tile on top (as for my presentation in the photo).
Serves: 4
Prep. time: 40 minutes
Cook time: 40 minutes
Rinse the cod back under cold water. Dry it with absorbent paper. Remove the ends.
On a cling film, place 12 thin slices of breast side by side and then place the cod back on top. Roll it all up to make a roast. Tighten the ends of the cling film to obtain uniformity. Place on a plate and store in the refrigerator.
Meanwhile, place the lentils in a large pot of unsalted cold water. Heat and then drain the lentils when the water boils. Peel the onion and dice it into small cubes. Cut the rest of the smoked breast into small cubes.
In a frying pan, sauté the onion with a little olive oil, salt and pepper. When it starts to brown, add the diced breasts and let it brown slightly. Pour this preparation into a pot and add the lentils, vegetable stock, thyme, bay leaf, garlic clove. Bring to a boil and simmer 20. Keep warm.
Remove the roast from the refrigerator, remove it from the package and sear it on all sides in a frying pan with a little olive oil. Place it in an ovenproof dish. Collect a ladle of the cooking juice from the lentils that is mixed with the sauvignon blanc. Baste the roast and put it in a hot oven at 180ºC for 20 minutes of cooking. Water it regularly.
Serves: 6 to 8
Prep. time: 30 minutes
Cook time: 40 minutes
SHORTCRUST DOUGH
Make a shortbread dough by mixing all the ingredients together by hand, until you obtain a beautiful homogeneous ball that you place in the fridge for 1 hour.
At the end of this time, put it on a floured work surface and shape it to the size of your mould.
GARNISH
Wash and cut your broccoli into thin strips.
In a bowl, mix the drained tuna, broccoli, eggs, soya cream and chives. Season with salt and pepper. Spread this preparation on your dough.
On top, place a few shavings of parmesan cheese to your liking for the quantity.
Bake in a hot oven at 180°C, rotating heat, for between 35 and 45 minutes, depending on the ovens.
Remove from the oven, wait a few minutes before unmolding your pie and cut it.
Bon appétit!!!
Serves: 8 to 10
Prep. time: 45 minutes
Cook time: 1 h 20 minutes
Butter your pie dish. Place a puff pastry in the bottom, making it rise to the top of the mould. Prick the bottom with a fork and set aside in the fridge.
Prepare the béchamel by melting the butter in a saucepan.
Add the flour, mix and pour in the milk while whisking.
Add salt, pepper and nutmeg and leave to thicken over a low heat while whisking for about 15 to 20 minutes.
Let it cool down a little and then add the whole egg, mixing well.
Remove the stems and clean the mushrooms, cut them into slices.
Peel and finely chop the potatoes.
Cut the fresh salmon into strips.
Place the slices of potato and mushrooms in the bottom of the mould, cover with the béchamel sauce, season with salt and pepper, sprinkle with half the chopped dill and add the slices of fresh salmon and the slices of smoked salmon.
Arrange the remaining potatoes and mushrooms, sprinkle with the remaining dill, season with salt and pepper and cover with the remaining béchamel.
Preheat your oven to 180°C.
Mix the egg yolk with 1 tablespoon of water. Brush the edges of the pastry already in the tin, then close the pie with the second disc of pastry by placing it on top. Press the two doughs together with your fingers and cut off the excess.
Cut strips from the dough leftovers. Brush the top of the pie with egg yolk, place strips of hand-turned pastry on top, coat with egg yolk and make a chimney in the centre by inserting a small roll of baking paper.
Bake in the oven for 1 hour, covering the top with aluminium foil during baking to keep a nice golden colour.
Let it cool down for 15 minutes before serving.
Serves: 4
Prep. time: 20 minutes
Cook time: 35 minutes
Peel and chop your shallots. Set aside.
Peel and wash the carrot and cut it into fine julienne strips.
In a casserole dish, fry the shallot with 1 tablespoon of olive oil. As soon as it starts to colour slightly, add the coconut milk with 10 cl of water, the soy sauce and the curry powder. Mix well and simmer on a low heat for 10 minutes. Cover and set aside.
Heat a pan of boiling water and immerse the julienned carrot for 2 minutes. Drain and add to the curry sauce.
Brush the salmon steaks with a little olive oil and place them skin side down in an ovenproof dish. Bake for 20 minutes at 180°C, finishing the last 2 minutes on the grill.
Put the pan back on the heat to reheat the sauce, adding the coriander.
Place the salmon steaks on top and eat immediately.
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