Tuesday, February 12, 2008

Pot au Feu de Lotte et de Noix de St Jacques

Casserole of Monkfish and Scallops

600 g filleted monkfish, skinned and cut into medallions

400 g scallops with roe (coral)

Court Bouillon

500 ml water

1 lemon, quartered

5 ml black peppercorns

2 fronds fresh dill

2 sprigs fresh parsley

250 ml dry white wine


1 egg yolk

5 ml crushed garlic 250 ml olive oil

Court Bouillon: Combine the ingredients in a medium saucepan.

Simmer uncovered for about 20 minutes. Strain into a clean saucepan.

Aioli: Whisk together the egg yolk and garlic until pale and thickened.

Diet Start

Whisk in the olive oil, pouring it in very slowly, until the mixture emulsifies.

Bring the court bouillon to the boil in a medium saucepan.

Add the monkfish medallions and simmer for about 4 minutes until done.

Remove from the pot with a slotted spoon, place on warm plates and keep hot. Add the scallops to the pan and cook for about 2 minutes until the roe turns orange.

To Serve: Place scallops alongside the monkfish. Mix 250 ml of the poaching liquid with the aioli and pour over the fish. Serve with steamed vegetables. Serves 4

Gambas a la Provençal

Prawns Provençal

24 large prawns; shells and heads on 200 g unsalted butter

20 ml finely chopped garlic 20 ml chopped fresh parsley

20 ml blanched, skinned, diced tomato salt and milled black pepper

fresh chervil sprigs for garnish

Shell the prawns, but take care not remove heads and tails. With a sharp knife slit open the back from the h and devein.

Heat the butter in a frying pan, adc prawns and fry for about 3 minute over medium heat.

Turn the prawns, add the garlic, pi ley and tomato and season with so and pepper. Cook for about 4 mini more.

Serve hot with basmati rice, garnished with chervil. Serves 4

Tartare de Saumon au Coriandre et a 1'Aneth

Salmon Tartare with Coriander and Dill

A most original way to serve salmon: finely chopped, which gives the very best flavour. A fresh, colourful dish to enjoy in summer. For best results, choose lump Norwegian salmon, which is delicious and so easy to eat. Serve with toast.

400 g filleted Norwegian salmon, skinned 4

45 nil finely chopped onion

15 ml chopped fresh dill

30 ml olive oil

30 ml reshly squeezed lemon juice

2 egg yolks

1ml Tabasco sauce

15 ml coriander seeds, lightly crushed Land milled white pepper

fresh chervil sprigs for garnish

Remove and discard the fatty parts of the salmon. Chop the rest into small ubes. Cover and chill in the fridge.

Mix together the onion, dill and olive oil. Squeeze lemon juice onto the salmon, then gently mix in the onion and dill mixture, egg yolks, Tabasco and coriander seeds, and season with salt and pepper. Chill the mixture well.

To Serve: Form salmon tartare into ovals, using two tablespoons, and place on plates. Garnish with chervil sprigs. Serves 4

... andjoyohoxing