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Whole baked fish is the easiest, most delicious way to cook almost all white fish. Ingredients : for 2 people 1 medium size fish, gutted and scaled 2 big tomatoes chopped 1 onion chopped. 1 small bouquet of flat leaf parsley finely chopped Olive oil 2 tablespoons of white wine (Chardonnay or Pinot grigio) Salt and pepper Optional : walnut oil - truffle oil link : how to judge the freshness of whole fish Mixture : Fresh Oregano, thyme, sage, basil, marjoram, a little bit of rosemary from the garden if possible, otherwise use dry mixed herbs 2 cloves garlic crushed 1 tablespoon of crushed ginger 1 tablespoon of curcuma Methods
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Local Clams (Palourdes and Praires)
Digging the beach sand for salty delicacies is one of my passion I can't stop digging out from the salted sand, the local clams called Palourdes and Praires in Bretagne. I do have a special tool made in Brittany and it is just perfect ! Here is how I cook local clams in the most simple way. Ingredients : Palourdes or Praires A small bouquet of parsley Fresh pepper Fresh thyme Olive oil If you buy it, be sure that they are closed and not broken, it is a proof that it is fresh. Methods
You can eat it strait away with few drops of olive oil, drizzled with fresh thyme (thyme flowers as well) and fresh pepper. Buddy it up with fresh pasta or fresh green salad WHOLE BAKED MACKERELS
Whole baked Mackerel is the easiest, most delicious way to cook this fish. Rich source of Omega 3 Mackerel is a marvel. I know... I know, some people can't bear the smell when it is cooked and the taste is quite strong but if you consume it very fresh and cook it slowly, wrapped in the oven, it is amazing. link : how to judge the freshness of whole fish Ingredients : 2 medium size fish, gutted and scaled (how to do link) 2 big tomatoes chopped 1 onion chopped. 2 small shallots or one spring onion 1 small bouquet of flat leaf parsley finely chopped Olive oil Optional : walnut oil - truffle oil 50g softened butter 1 lemon cut in rings 2 tablespoons of white wine (Chardonnay or Pinot grigio) Salt and pepper Mixture : Fresh oregano, thyme, sage, basil, marjoram, a little bit of rosemary from the garden if possible, otherwise use dry mixed herbs 2 cloves garlic crushed Options : Sun dried tomatoes and tomatoes compote, hummmmmm .... tasty :) Methods
BORSCHT
In Russian cuisine, soup is regarded as the first course, eaten after the appetizers, as it similarly stimulates the appetite. Soup is commonly thought of as a peasants meal, for whom there was little choice, for even royalty Borscht and other soups were held in high esteem. Here is a simple and the most well-known Russian soup recipe... "the Borscht". Lovellyy!! INGREDIENTS for 4 people 500g red beetroots 2 large carrots 1 turnip 200g white cabbage 1 large onion 500g beef(steak) 2 Tbs butter 1.5 L bouillon/stock (vegetable or beef) 3Tbs red wine vinegar 2 bay leaves 1Tps sugar 1 small bouquet each of parsley and dill 200 ml sour cream Salt and Pepper PREPARATION Wash the vegetables and cut them into small pieces. Cut the beef into bite-sized portions. Melt the butter in a large saucepan then add the meat, carrots, turnip and onion. Braise for about 10 minutes, until the meat has browned and the vegetables are soft. Add the red beetroot, stock, vinegar, bay leaves and sugar. Season with salt and pepper. Stir thoroughly, cover and simmer for 45 minutes. Wash the parsley and dill and tie in a bouquet. Place the white cabbage and bouquet in the saucepan and cook for a further 30 minutes. Remove the bouquet of herbs and bay leaves. Stir well and serve with a dollop of sour cream. Bon Appetit !! Should be kept in fridge and consumed within 3-4 days. Tapenade
This traditional Regional condiment or dip is made with black olives, anchovies, capers, tuna. Delicious when spread on toasts as an aperitif, is a versatile dish and is delicious with salads, with cold meat or grilled fish. or grilled fish. Ingredients 150g anchovies, 300g black olives, pitted 100g tuna (natural not preserved in oil) 2 tablespoons capers 1 soupspoon of French mustard, A small bouquet of parsley finely sliced ½ lemon, juice 2 garlic cloves 7 soupspoon of olive oil, ½ teaspoon. chopped thyme Freshly ground black pepper Cayenne pepper (optional) Instructions
Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil. It can be frozen and kept for months. Easy, appetizers, condiments, sauce |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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