SHELLFISH BLANQUETTE from Sitram France
SHELLFISH BLANQUETTE from Sitram France
Ingredients
- 200 gr salmon
- 200 gr monkfish
- 300 gr clams
- 300 gr mussels
- 2 each shallots finely chopper
- 1 each white leek
- 2 each carrots
- 2 each turnips
- 1 head broccoli
- 70 gr flour
- 30 cl dry white wine
- 100 gr butter
- 2 each egg yolks
- 10 cl cream
- 1 Freshly ground salt
Instructions
-
Wash the seashells
Open the shellfish in a few minutes in a sauté pan with chopped shallot, a little white wine, a knob of butter.
Reserve the shells and keep the juice, strain it and set aside.Cut the fish into small dice of the same size. Keep the edges.
The garnish: t garlic the vegetables (carrots, zucchini, turnips, broccoli) in medium pieces.
Steam carrots, turnips and English broccoli and zucchini.
To book.To make fish stock: c Iseler shallot and leek, fry for 5 minutes in butter 25g, low heat.
Then add the bones, brown for 3.4 minutes, then wet with white wine. Add 25cl of water and cook for 20 minutes.
Filter this stock and reserve the juice aside.Make a white roux: melt 70gr of butter in a saucepan, add 70gr of flour and stir until a small dough is obtained.
Always add, stirring with a whisk, the fish stock and the shellfish juice as and cook 8 to 10 minutes.
At the same time, on the side, mix the egg yolks and the cream and add this mixture to the roux.
Stir for a few minutes over low heat and set aside. In the sauté pan, over low heat, put the white roux, add the vegetables and the fish and shellfish, stir everything and enjoy with nice toast with butter and garlic. A delight!
Full recipe: sitram.fr
Vegan Mushroom Croque-Monsieur
VEGAN MUSHROOM CROQUE-MONSIEUR
Recipe Notes
- Peel and mince the onion
- In a frying pan, sweat the onion in olive oil then add the sugar, salt, chilli and pepper, and lightly caramelize before deglazing with vinegar
- Thoroughly clean and dry the mushrooms and slice them, then brown them in olive oil in a pan
- On two sides of bread, place onions, mushrooms and cheese, close with a slice of bread and tie
- Cook everything in a pan until the bread is golden on both sides.
Fried eggs and mushroom fricassee
Fried eggs and mushroom fricassee
Ingredients
- 4 eggs
- 2 cl white vinegar
- 2 eggs beaten
- 50 gr flour
- 50 gr butter
- 350 gr breadcrumbs
- 350 gr button mushroom or mix
- 25 gr butter
- 35 gr shallots
- 50 cl cream
- 125 gr Grana Padano
Instructions
-
Cut the earthy stems of the mushrooms and rub them to remove the sand. Cut them into quarters.
Peel and chop the shallots. In a frying pan, with foamy butter, brown the chopped shallots, then add the mushrooms. Reserve them.
The sauce: Boil the cream and, off the heat, add the Grana Padano and mix with a hand blender. Adjust seasoning. Reserve it.
Boil a pot of water with the white vinegar and place the eggs gently in the water.
Cook for 5 min after boiling again, then put them in ice water with ice cubes. (The vinegar is used to soften the shell and peel them easily)When the eggs are cold, peel them.
Roll them in the flour, in the beaten egg and finally in the breadcrumbs. Season with salt and pepper.
In a small frying pan, melt the butter and brown them, basting them.
Serve them immediately on the mushroom nest.Season with a drizzle of Grana Padano sauce.Serve immediately, accompanied by a lamb's lettuce salad.
Ratatouille Poke Bowl Style
Ingredients
- 1 Green Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Onions
- 2 Zucchini
- 1 can Cherry Tomatoes
- 3 Cloves Garlic
- 1 Bunch Basil
- 2 Eggs
- 1 Salt, Pepper and Suga
- 140 grams Brown Rice
Instructions
-
Wash and cut each vegetable into small 1cm cubes separatelyPeel and chop the onion and the garlicFor the tomato: Sweat an onion and a clove of garlic in a pan, then crush each tomato with your hand, salt, pepper and sugar and a nice bunch of basil. Cook for 20minIn a pan, individually sauté each vegetable and set aside.Cook the rice in water and drain it.In a saucepan, simmer some water then pour the eggs one by one and cook for 3 min. Using a skimmer, collect them and place them on absorbent paper. Trim them.Assemble the poke bowl by placing the rice or spaghetti at the bottom of the bowl and arrange the vegetables in a harmonious way then gently place the poached egg.
Valentine Recipe: Chef Laurent
PORK SHOULDER IN THE ISLANDS FLAVORS.
Yield: 6 servings.
INGREDIENTS:
2 lbs of pork shoulder, cut into large cubes
4 large bok choy washed, leave separated
1 large white onion, diced
3 garlic cloves, sliced
1 green apple, diced
1 banana, diced
1 tbsp tomato paste
1 tbsp fresh ginger, chopped
2 lemons, zest and juice
1 stalk lemongrass
1 cup dry white wine
½ cup dark rum
1 quart chicken stock
3 cups coconut milk in can
3 tbsp regular curry powder
3 tbsp cumin powder
2 tsp espelette peppers or cayenne
2 tbsp olive oil
1 tbsp unsalted butter, melted
1 tbsp mint coarsely chopped
1 tbsp cilantro coarsely chopped
salt/pepper to taste
PROCEDURE:
In a large cast iron pot, high heat. Add olive oil, sear the pork until golden brown each side. Add
salt and pepper.
Remove the pork from the pot. Add the butter, onions, garlic, apples, and bananas. Cook on
high heat until golden brown. Add the spices and ginger. Cook for 2 minutes. Add the tomato
paste, mix well. Add the white wine, rum, and chicken stock. Bring to a boil. Add the pork ,and
the coconut milk. Add the lemon grass and espelette peppers.
Bring to a boil and low the heat until simmering. Simmer like this for 2 hours minimum. The meat
needs to become very tender.
When the meat is done, remove from the pot. In high heat, reduce the sauce until the sauce
becomes a soft cream.
Add the bok choy. Cook for 10 minutes. Put back the pork into the pot, remove the lemon grass.
Add the lemon juice and zest. Add the mint and cilantro.
Taste for seasoning.
TO SERVE:
Served in the pot family style with Jasmine rice.
Chef Laurent Manrique | Cassoulet from Gascony
Cassoulet
Ingredients
- 2 lbs Tarbais beans (butter beans work as substitute)
- 6 ounces Bacon (left whole and cut into larger pieces)
- 3 Duck leg Confit (Cut in half at joint)
- 1/2 pound Garlic sausages (Cut into thick pieces)
- 1/2 cup Duck Fat
- 3 ounces Chicken Stock
- 6 cloves Garlic (Peeled and crushed)
- 1 Large Large Onion Diced
- 10 pieces Peppercorn Pieces (salt and pepper to taste)
- 1 Large Thyme Bouquet
- 2 TBSP Tomato Paste
Instructions
-
Prep: Soak the beans in cold water over night. Make sure the beans are covered with
water at all times, you may need to add extra water.
Pre heat your oven at 325 F.
Heat up your large cast iron cocotte on high. Add 1 tbs of duck fat.
Sear the pork sausage until golden brown, then garlic sausage pieces, then the smoked
bacon. Make sure to do these separately.
Remove the meat from the pot, and place on baking platters (pyrex works great)
In the pot, with the left over grease, sweat the onions, garlic, tomato paste, and thyme.
Add the veal demi glace and 4 cups of stock.
Add the beans. Simmer uncovered for one hour.
During the same time: Take your baking platters with all the meat inside except the
duck.
Cover with one cup of chicken stock.
Braise in oven for 30 minutes.
Remove the meat. Keep the braising liquid.
After one hour, taste your beans and seasoning.
Add delicately the pork sausage, garlic sausage, bacon, and your duck legs inside.
Braise in the oven for 2 hours. Make sure during that time that the beans don’t get too
dry. Add the braising liquid if necessary. The beans need to stay very moist.
The cassoulet will create a natural crust. Brake this crust several time and add liquid for
the moisture.
Bon appetit !