VEGETABLES
Tomatoes
stuffed with goat’s cheese.
8
tomatoes
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
shallots.
2
tablespoons heavy
cream.
100
g
butter.
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 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.
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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