24 October 2014
22 October 2014
17 October 2014
Bring some chicken stock to the boil and add 2 small handfuls of frozen peas, boil for about 5 mins.
In a dry pan fry some shredded Spanish ham.
In a 3rd pan fry the sea trout, skin side down, in some butter and olive oil, for about 5 mins. Turn off the heat and turn the fish to cook the underside.
Drain the peas, but leave some liquid for a sauce, put back on the gas and whisk in some cold butter cubes, till sauce thickens. Then add 1 tbsp horseradish cream and some shredded Gem lettuce.
Serve as shown.
PS Should have cut the carrots into small cubes? More elegant ...
15 October 2014
For 2 persons you need:
Squid: 3 bigger ones
Star anise: 2
Coriander seeds: a tablespoon
Mint: 2 sprigs
Start with cleaning the squid: look here for a video:
Then cut trough the 'sac' as shown
Next step is preparing the fennel:Remove the green top of the fennel bulb(s), cut in halves, remove the tough heart and finally cut both halves in 4 wedges: Then heat some oil in a griddle pan, add 2 star anise and a tsp coriander seeds and finally the fennel:
When nicely browned transfer them to a plate and add some more oil, lemon juice and shredded mint, to marinate for 1 hour:
Finally grill the squid in the same griddle pan, till nicely brown and soft, this will take about 5 minutes.
Cut the squid in pieces, take the fennel apart and alternate them on a stick.
Warm them up and serve with lemon or lines
Today I had this leftover pepper shaped paprika, for some colour
14 October 2014
13 October 2014
12 October 2014
In the meantime brown a tsp of fennel seeds in a dry pan. Set apart.
For the sauce vierge: cut another garlic clove finely and brown in some olive oil. Add more oil, 2 tbsp soy sauce and a tbsp Ricard. Add fennel seeds. Keep warm.
De-skin a tomato, remove the seeds and cut into small cubes.
Fry the fillets of mullet, skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins.
In the meantime finish the mash with some olive oil and cream.
Serve as shown, the green is tarragon.