FFIISSHH
Black sea bream with dry cider: 1 black sea bream weighing 1.5 kg.
500 g button mushrooms.
2 tart apples.
2 shallots
2 tablespoons of heavy cream
100 g butter.
1/2 litre cider. Salt, pepper.
Clean 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 a few knobs of butter. Place it in the oven. Cook the
apples in unpeeled quarters 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.
RROOAASSTT BBEEEEFF
Accompanying sauces.
PARSLEY SAUTERNES or ROQUEFORT SAUCE
Sauté 2 tablespoons of minced shallots in the butter.
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.
C
OGNAC sauce with PINK PEPPER:
Sauté 2 tablespoons of minced shallots in the butter.
Add 15 cl Sauternes, let it evaporate.
Add the yolk of an egg, 1 spoonful of ketchup, 200 g of butter Salt, pepper.
While beating, add 3 spoonfuls of Cognac and 1 teaspoonful of crushed red berries.
FR
UITY PEAR sauce with CRESS:
Cook 1 pear, covered in white wine. Drain, mix.
Blanch 1/2 bunch of cress, drain, chop.
Sauté 1 tablespoon of chopped shallots in the butter.
Moisten with the cooking juices. Evaporate off.
Add the pear, the cress and 20 cl of liquid cream.
Salt, pepper, lightly boil.
Place in the oven. Cut the unpeeled apples into quarters and simmer them in the butter. When cook-
ing 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.
PPIIZZZZAA
Base: 1 pizza crust
*v
egetable: 6 tablespoons tomato sauce + 100 g diced zucchini + 50 g diced bell pep-
pers + 50 g sliced eggplant + 2 small sliced tomatoes + 50 g shredded gruyere + oregano + salt +
pepper.
*r
oquefort and smoked ham: 6 tablespoons tomato sauce + 100 g smoked ham + 100
g roquefort in small chunks + 50 g walnuts + 60 g shredded gruyere.
*sausag
e and fr
omag
e blanc: 200 g drained fromage blanc spread on the crust + 4
sausages, sliced + 150 g ham, slivered + 5 olives + 50 g shredded gruyere + oregano + salt +
pepper.
A FEW RECIPESEN
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