Parisian Menu
Salmon Tartare
Peel the onions.
Chop the chives.
In the bowl fitted with the metal blade, put the onions and
pulse 3 times. Cut the peppers, remove the seeds and white
filaments. Cut into pieces, add the peppers to the bowl and
pulse 4 times.
Cut the salmon into pieces. Add the salmon, capers and
chives in the bowl. Pulse four times.
Open the lid, add olive oil, lemon juice and pepper. Pulse once
or twice to mix.
Serve immediately with toast.
Ingredients
(serves 4)
• 400g fresh salmon
• 2 yellow or green citrus
• 2 tbsp olive oil
• 2 tbsp capers
• 1 bunch of chives
• 1 red and yellow pepper
• 1 onion
• Pepper
Starter
Preparation: 15 min.
Wash the courgettes and carrots. Peel the carrots.
In the main bowl, fitted with a 2mm grater disc, grate the
carrots and courgettes, placing them horizontally in the feed
tube in order to obtain a longer grate.
Heat the oil in a frying pan, add the shredded vegetables and
season with salt and pepper. Cover and leave to cook for 2
to 3 minutes. The vegetables should be "al dente".
Tip into a serving dish, check the seasoning and sprinkle over
with the chopped tarragon.
Pan-Fried Shredded Carrots
& Courgettes
Preparation: 10 min.
Cooking: 5 min.
Equipment: frying pan,
serving dish
Ingredients
(serves 4)
• 1 carott
• 2 courgettes
• 2 tsp olive oil
• 1 tbsp chopped
tarragon
• salt, pepper.
Main
Course
58
58
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