SOME RECIPES
EN
VEGETABLES
Tomatoes
stuffed with goat’s cheese.
8
t
o
matoes
300g
of fresh goat’s
cheese
4 soup spoons of
olive
oil
1
small
bunch of fine herbs
(chives
or basil)
salt,
pepper
.
Wash
the
tomatoes,
take off the top and
carefully
take out the pulp.
Turn
them over to let them
drain
well.
With
a fork, mix the
cheese and olive
oil, add the
finely
chopped
herbs,
salt
and
pepper.
Replace
the tops and
arrange
them on a
plate.
Put them in the oven.
Serve
hot on a bed of
green
salad.
FISH
Black
sea bream
with dry cider: 1 x
1.5
kg
sea
bream.
500
g button
mushrooms.
2 sour
apples.
2
shallo
ts.
2
tablespoons heavy
cream.
100
g butt
er
.
1/2 litre cider.
Salt,
pepper
.
Gut and
scale
the fish.
Place
it in a buttered dish on the
finely minced shallots
and
sliced
mushrooms.
Add the cider, salt and pepper and
some cubes
of butter. Put it in the oven.
In the butter cook the
unpeeled quartered apples. When
cooking is
complete, transfer
the fish
t
o
a
warm dish,
strain the juice and
deglaze
the dish with the cream.
Add the
cream
to the
juice, serve
with
apples
and mushrooms.
ROAST
BEEF Sauces
PARSLEY SAUTERNES
with
ROQUEFORT
Sauce:
Cook two
tablespoons
of
snipped shallots
in butter until translucent.
Add 10 cl
Sauternes,
let it evaporate.
Add
100
g
Roquefort,
let it melt slowly.
Add 20 cl liquid
cream, salt, pepper.
Bring to a boil.
COGNAC
with
PINK PEPPERCORN
Sauce:
Cook 2
tablespoons
of sliced
shallots
in butter until translucent.
Add 15 cl
Sauternes,
let it evaporate.
Add 1 egg
yolk,
1 spoon
ketchup, 200
g butter.
Salt,
pepper.
While whisking,
add 3 spoons
Cognac
and 1
teaspoon
of
crushed
pink peppercorns.
PEAR
with
CRESS
Sauce:
Cook 1
pear, covered
in white
white. Drain,
maxh/liquidise.
Scald
1/2 bunch of
cress, drain,
chop.
Cook 1
tablespoon
of chopped
shallots
in butter until translucent.
Moisten
with the cooking
win.
Allow to evaporate.
Add the
pear,
the cress and 20 cl of pouring cream.
Add
salt, pepper,
let simmer.
Place
in the
oven.
Cut the
unpeeled apples
into
quarters
and
simmer
them in the butter. When
cooking is
complete, transfer
the fish to a
warm dish,
strain the juice and
deglaze
the dish with
the cream.
Add the
cream
to the
juice, serve
with
apples
and mushrooms.
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