Sunday, October 08, 2006

Fish and prawn, basil, tomatoes, sauce setoise:

1kg mixed fish (salmon, cod, monk, bass, 10 tiger prawns)
½ kg mashed potato
2 eggs yolks
60gr butter
¼ bunch basil
3 plum tomatoes, Peeled, seeded and cut into concasse
5 fleurons
150ml sauce Setoise
15ml Rouille sauce
150ml béarnaise sauce
150ml whipping cream, whipped
Combine mashed potato with butter and the eggs yolks and season and making the duchesse.
Place in a piping bag with a star shaped nozzle and pipe around a flat bowl plate and glaze under the salamander.
Poach the fish in salt and water, sauté the tiger prawns and drain. Reheat the Setoise sauce,
Rouille and fold in the béarnaise and whipped cream and add the tomatoes and shredded basil.
Place neatly in the centre of the plate and glaze under the salamander.
Ingredients for sauce Setoise:
250gr langoustine shells
250ml fish stock
250ml rose wine
250ml whipping cream
15gr tomato puree
Brown the shells in a heavy based pan until golden. Add the wine, the puree and reduce till thick. Add the stock and cream by half. Strain through a fine chinos and chill.
Ingredients for Rouille sauce:
15gr basil
15gr garlic peeled
1 egg yolk
50ge olive oil
25gr Dijon mustard
Combine all the ingredients in the blender until it forms a smooth puree. Adjust seasoning and chill.

Friday, October 06, 2006

Red onion and brie tart served with salad and onion marmalade:

Pate brisee:
1tbsp cold water
Pinch of salt
100gr butter
200g soft flour
60gr butter
300gr red onions finally sliced
Salt, pepper and grated nutmeg
220ml cream
50gr grated cheddar
50gr diced brie
Sift the four and put into mixing bowl. Make a well in the centre and put in the salt and mix with butter very well. And after that, add eggs and mix it finally add the water and combine it. Blend into a smooth pastry.
Scrape the pastry up into a ball. Flatten it into a round and dust lightly with flour.
Wrap and chill in the refrigerator for 30min.
Line a flan ring with the pastry and bake blind, remember to keep the pastry moving by quarter turning after each use of the rolling pin. Make sure that the pastry is pressed into the corners of the flan ring.
Prink the bottom of the pastry shall all over with a fork and refrigerate for 10min. cut out a piece of baking parchment about 5cm larger than the flan ring and fit over the pastry. Fill with baking beans and bake for 15min.
Remove the paper and beans, bake for 10min or until lightly brown and dry.
Melt the butter in a frying pan over medium heat. Add the onions and cook, stirring frequently, until soft but not coloured.
Spread the onions over the bottom of the pastry shell. Whisk the cream with the eggs; add cheese, salt, pepper and nutmeg. Pour egg mixture over the onions.
Bake in the oven for 15min, until puffed and golden brown.