Salmon with "mint" sauce
Per portion: • one 200 g salmon filet • mint sauce for 4 people: 1 egg yolk, 1 small pot of
crème fraîche, 1 small handful of fresh chopped mint, 1 glass of court-bouillon (stock for
cooking fish and shell fish), salt and pepper
Cook the filets for approximately 6 minutes per side, turning carefully with a spatula. Prepare the sauce
by mixing the egg yolk, crème fraîche, chopped mint, court-bouillon. Season and then heat slowly
whisking gently until it boils.
Red mullet, sardines, tuna fillets, "sea-side" style
Per portion: • 3 red mullet or 4 sardines or one 200 g tuna fillet • oil • 1/2 lemon • 1 knob of
butter • salt • pepper
Smear the fish with oil, season. Cook for approximately 5 minutes per side for goatfish, 3 minutes per
side for sardines, and approximately 8 minutes per side for tuna filet. Serve with melted butter and
lemon quarters.
Kebabs
Beef and tomato kebabs
For 6 people: • 900 g of sirloin steak • 24 button mushrooms • 24 small white onions
• 3 tomatoes • seasoning: 2 tbsp of oil, salt and pepper
Cut the beef into 3 cm cubes. Cut the tomatoes into quarters. Skewer, alternating between beef,
vegetables and mushrooms. Brush each kebab with the seasoning. Cooking time: 10 minutes.
Pork and pineapple kebabs
For 6 people: • 1 kg loin of pork • 1 tin of pineapple chunks • seasoning: 2 tbsp of oil, salt,
pepper and Tabasco (a few drops)
Cut the meat into 3 cm cubes. Skewer, alternating between pork and pineapple. Brush each kebab with
seasoning. Cooking time: approximately 25 minutes.
Veal kebabs
For 6 people: • 1 kg chump of veal • 1 aubergine • 24 small white onions • seasoning: 2 tbsp
of oil, salt and pepper
Cut the meat into 3 cm cubes.
Skewer, alternating between veal and vegetables. Brush each kebab with seasoning. Cooking time:
approximately 20 minutes.
Curried salmon kebab
For 6 people: • 800 g fresh salmon filet • 20 pink shrimp (peeled) • 2 limes
• 1 tsp of curry • 1 tbsp of melted butter • salt • pepper
Cut the fresh salmon into 3 cm cubes, cut the lemons into slices and then into two. Skewer, alternating
between pieces of salmon, shrimp and lemon. Brush each kebab with melted butter, season and sprinkle
with curry. Cooking time: approximately 15 minutes.
Rack of lamb kebabs Provencal style
For 6 people: • 900 g of rack of lamb • 6 cherry tomatoes • 24 small button mushrooms
• 12 small white onions • seasoning: 2 tbsp of oil, salt, pepper and herbes de Provence
Cut the meat into 3 cm cubes, brush each kebab with seasoning. Cooking time: approximately
20 minutes.
F
NL
D
I
S
FIN
DK
N
GB
TR
E
P
GR
RUS
UA
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