12 / SOME RECIPES
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Black sea bream with dry cider:
1 black sea bream weighing 1.5 kg.
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.
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Sauces
PARSLEY SAUTERNES with ROQUEFORT Sauce:
Cook 2 tablespoons of sliced 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 PEPPER 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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Base: 1 pizza crust
*with vegetables: 6 tablespoons tomato sauce + 100 g diced cour 50 g diced bell
p 50 g sliced aub2 small sliced to 50 g grated g o salt
+ pepper.
*with roquefort and smoked bacon: 6 tablespoons tomato sauce + 100 g smoked bacon
+ 100 g roquefort in small 50 g w 60 g grated gruyere.
*with sausage and cottage cheese: 200 g drained cottage cheese spread on the crust +
4 sausages, 150 g ham s 5 50 g grated g o salt + pepper.
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