RSR, la 1ère:
Comment trouver une viande de qualité ?
BOUILLABAISSE OF ROCK FISH
Recipe Noémie. For 3 persons. - 6 edges of monkfishes - 6
potatoes - 1 onion - 2 or 3 pods of garlic - 1 bunch of fennel cut
roughly pieces - laurel, salt, pepper - 2 sachets of saffron,
aïoli. In casserole, to cut the onion, the crushed garlic, the
fennel, the laurel, wiped potatoes, salt, adds pepper, saffron. Water
with groundnut oil. Shake, leave expenses all morning long in. Make go
back slowly, then put some hot water (cover barely). Cook 5 mn, then
put the monkfish. Cook 10 mn. Prepare crusts for the garlic, put in the
plate, then water crusts, then monkfish and aïoli.
COD ROASTED in EMBEURREE
Cook 4 potatoes with the skin, in cold water. Blend 80 g oil of olive
with 1 c in soup of parsley, 1 c in soup of capers, the pulp of a lemon
cut in dices, 1 tomato in dices picked, to prepare 4 h beforehand, to
put in the fridge. Crush potatoes with a fork, add 100 g of cold butter
a net of oil of olive, 1 c to soup of flat parsley, season with the
flower of salt. Pieces of cod with the skin to season them of salt adds
pepper. Make go back side to the oil of olive skin at the level of
¾ of baking, go back. Dispose the fish on potatoes side flesh.
Cover some marinade without forgetting to salt it, to put tomatoes
around and to cover the fish of oil of olive.
DUCK IN ORANGE SAUCE
For 2 pers. 2 aiguillettes of duck not fat, 5 cl of wine vinegar, 50 g
of sugar semolina, 10 cl of fund of calf, 3 oranges. Put vinegar with
the sugar semolina, make caramelize, then add the fund of calf and the
juice of 2 oranges, make reduce. Cut the zest of 2 oranges in fine
straps. Add pepper to aiguillettes and make go back without butter,
side skin, go back (10mn of baking) .Les go out on a gate and let rest
at least 10 min (to warm up put under the grillroom 1 - 2 mn). On
plates put about 6 edges of oranges without pulp. Cut the duck in
edges, a bit losing blood, put them down in the plate. Put some zests
on the duck. Make a small salad of shoot d ' " spinaches or of cress,
put in the centre of the plate. Then put sauce around the plate, and
rest in sauceboat.
ROEBUCK OR BOAR
Make marinade by putting the meat in a container with a dozen carrots
in washers, 3 onions, 2 cloves, 2 pods of garlic, thyme, laurel. Pour 1
good litre of white wine as well as a big glass of vinegar over and
water 3 or 4 c. of oil. Let marinade in the fridge from 4 to 8 days
according to the fatness of the piece, by having care to turn the meat
in the morning and in the evening. Withdraw some marinade and let drain
at least 1 h, then make it in the oven with a good piece of butter, hot
oven then medium temperature roast. Make sauce, by making go back 100g
of crude ham as well as all ingredients which were in marinade and so
possible qq. bone of the game. When the whole is turned brown well, to
pour a glass with mustard of vinegar. Let reduce thoroughly, then
withdraw the whole. Put 3 or 4 c. in soup of flour thinned down with
marinade, then add some blood as well as ingredients that they withdrew
and cook slowly during one hour. Cross this sauce, then add 2 c. to
soup of jelly of redcurrant which they blended with 20 cl of thick
cream. Before serving, when they withdraw the roast, to add to sauce,
juice of the roast with whole horse chestnuts and the joke of horse
CONFIT OF DUCK
Cut up the duck. Put it in some big salt one night. The following day
to wipe pieces. Put them in a casserole without fat with very soft fire
at least 2 h. When the skin is retracted, pieces are cooked. Put in a
jar to sterilize 20 mn with a little clear grease of baking (4 - 5 cm
SHELLS ST JACQUES IN THE CUSTARD OF CARROTS
For 4 pers ., 12 walnuts, 250g of carrots, 2 whole eggs, 75 g of
butter, 4 scallions, 20cl of porto, 30 cl of wine, 10 cl of liquid
white, cream vinegar. Cook carrots in scalding water cut in washers,
salt, add pepper, add whole eggs and liquid cream, chives, blend and
beat in the mixer. To put in small moulds to cook in the bath marries
during 30 mn to 130 °. Make go back scallions in white vinegar, add
porto make reduce add the red wine and make reduce again, pass to
Chinese. Make go back walnuts 30 seconds on each side to the oil of
olive, put them down on some absorbing paper. Turn out of the tin
custards not heat, put them down in the centre of the plate, put down 3
c of sauce and the walnut on sauce, which they recuperate of a bit of
flower of salt.
SHELLS ST JACQUES IN THE FOAM OF LEEKS
RECIPE FIGARO - For pers 6. 18 walnuts with their coral - 5 leeks -
250g of liquid cream - 1 c s of oil - 1 pinch of Cayenne - 1 pinch of
nutmeg - pepper - salt to Pick leeks by withdrawing 2/3 of the green,
to crack them in three. Cook them in scalding water, then cross them
under cold water, drain them, put them in a bowl mix. Make heat cream,
pour it on leeks, make turn up to getting of a smooth purée,
salt, pepper, nutmeg, Cayenne, her pour into a saucepan and it heat on
gentle heat. Poach the coral of shells 2 seconds in some salt scalding
water. Dry walnuts, whitewash them of oil of olive with the aid of a
brush. Make heat a frying pan hard with antisticky surface, make gild
walnuts 1 min there on each side. Divide the cream of leeks in plates.
Deposit 3 walnuts of St Jacques. Hack the coral, divide it on walnuts.
Dredge with flower of salt and with pepper.
THIGH OF DUCK IN HARD CIDER.
For pers 4. 4 thighs, 1 b. of raw hard cider, 20 cl of cream, 4
scallions, butter, salt, pepper. Whitewash the thighs of butter and
good make them gild 2 coasts with scallions in a very hot oven. It is
necessary that the meat is grabbed well. Salt, add pepper, add hard
cider and cook h ½. Then glaze the thighs of cream and let
prepare another 5 min.
BACK OF BAR IN THE OVEN
To hack scallions, 2 c. in soup, to make reduce with 10 cl by white
vinegar, salt, 1 c. in coffee of pepper, 1 branch of tarragon, the
reduction must represent 1 c to soup. Make a sauce from the
Béarn with 2 yellow of eggs which they thin down with 10 cl of
water and which they put in the bath - marry to 80 ° up to
thickening. Add 3 c to soup of thin fromage frais, then the reduced
scallions. Put 4 nets of bar with the skin salt with some big salt
under the grillroom during 10 min. Introduce nets taken away by the
skin which acts as decor on the quoting of the net, and to cover with
sauce from the Béarn that they made warm up a bit in the bath -
marry, serve rest in sauceboat.
For pers 4. 700g entrecôte, 6 scallions, 1 glass of red wine,
butter, parsley, salt, pepper. Hack scallions and parsley. Made gild
the entrecôte, salt, add pepper, and be fond of heat between 2
plates. Put scallions and parsley in the butter. Cook 2 mn. Add wine
salt, pepper. Turn and let reduce by half.
Recipe Noémie. About 2 kg for pers 5. Let thaw and rinse, wipe.
In half spread with butter half oil, make go back 4 - 5 mn. Water with
cognac or whisky, 1 glass. Apart make a sauce tomato with a glass of
white wine, Muscadet. Salt, pepper, Cayenne, 1 piece of sugar, to put
gambas to let prepare 10 mn. The following day to add a piece of butter
and 1 c. of cream.
HAM OF CALF
Recipe Noémie. For pers 3 or 4. 1 ham of calf - 1 onion, 1
scallion - 3 tablespoonfuls of coulis of tomato - 1 gd glass of dry
white wine - thyme, laurel, salt, pepper - 1 sugar. Cut the ham in 6
pieces with the bone. Make go back with butter and oil. Withdraw. Put
in the juice the onion, the scallion hacked at the end, the coulis
of tomato, the white wine, the thyme, the laurel cut in pieces, sugar,
pepper. Delay the ham for ½ the hour of baking. Put some butter
at the end of baking and accompany with rice.
ROYAL CRAYFISHES IN THE PROVENÇAL.
For pers 2.:4 crayfishes, 2 fennels, 4 small tomatoes, 100g of butter,
4 pods of garlic. To crack fennels in 2, to cook 20 mn in salt water,
to mix them warm with pepper and a net of pastis (1c in coffee) can
make fridge the day before and.. Empty 4 small tomatoes, keep hats,
salt them and trim with the purée put the hat. Melt the butter
in colour pieces hazelnut, cross it to the sieve put it ice 1mn. Boil
some water, put the 4 pods cut in small pieces to whiten 10s, then
frozen bath and sopalin. Put the garlic in the butter. Crack the 4
crayfishes (kidnap the black). Water the tomatoes of a net of oil, salt
add pepper to crayfishes. Put in the oven tomatoes and crayfishes at
last instant 5 in 6mn. Make warm up the butter, add 2c to coffee of
lemon, salt add pepper to flat parsley, and cover crayfishes of the
MONKFISH HAS The ARMORICAN
Recipe Noémie. For pers 4. 8 edges or about 2 kg - 1 kg cool
tomatoes - 2 pods garlic, 2 scallions, 2 onions - basil, thyme, laurel,
cayenne, (Pilipili) - 2 pieces of sugar, ½ glass of cognac - 1
glass of dry white wine - 1 spoon has late dinner cream. Flour the
monkfish. Make go back the monkfish in frying pan with fair oil a bit.
Put down pieces in a casserole. Put the purée of tomato that
they will have cooked onions with garlic and ground. Add glass of
cognac ½, the dry white wine. Season. Cook ¼ an hour and
add cream. The following day to heat then to put a piece of butter.
MONKFISH IN CURRY POWDER
For pers 4. 800g of monkfish, 4 carrots, 2 zucchinis, 1 apple, 1 pod of
garlic, 25 g of butter, 1 glass of dry white wine, cream, curry powder,
aroma of instantaneous fish, salt and pepper. Spin the monkfish, cut
and mop. Pick vegetables and cut in sticks, plunge 3 mn into salt
scalding water. Pick and creep the apple. Peel, crush the garlic. Make
heat aroma and white wine. 1 c à shareware of curry powder add
the rasped apple and. Salt, add pepper, and make reduce means on feu.
To make heat 25 g of spreads with butter in a frying pan, add the
pieces of windows and make brown here and there. Computer boils with 2
min add the garlic and the bâtonnets of vegetables, let come back
another 2 min. Salt and add pepper. Bone 25 cl of cream in sauce in
curry powder and to let heat up slowly. Dispose vegetables in it plate,
divide the fish over and glaze with hot sauce.
MONKFISH IN BLANQUETTE AU SAFFRON
Recipe Barber. Site of monkfish, salt adds pepper, bouillon with dry
white wine runs, bouquet garni, 1 carrot, 1 onion, 1 branch of celery,
1 not treated orange, big salt, add pepper, water. Link with 25 cl of
cream, 3 eggs, 1 g of safran in filament, salt, pepper. Sharpen the
zest of an orange in fine sticks, express the juice. Pick the onion the
carrot, slice thinly them, put them in a big saucepan with the white
wine, water, the bouquet garni, big salt, qq grains of pepper, the
juice of orange and zests; cook during 20 mn, let get cold. Put the
tails of monkfish in a saucepan, cover them with the billon court,
bring to the boil. When bouillon quivers take out monkfishes, reserve
them for heat. Filter short bouillon delay on fire and let reduce by
half, add the filament of saffron. Make link with the yellow of eggs
and cream. They can serve this dish with tagliatelli.
DUCK BREAST OF DUCK
4 duck breasts, 1 c in s of oil, 20g of butter, salt, pepper, 5 cl
white wine, 3 c. in s of cream. Hatch the surface of every duck breast,
salt, add pepper put cook side in the butter and in oil, skin in first,
turn them cover them, extend baking from 5 to 6 min. Slice thinly and
serve. They can make a sauce in cream so. Streamline the container of
baking, deglaze with the white wine, make reduce, add cream and make
reduce once again.
Recipe Noémie. For pers 4. 1 kg of moulds - 1 onion - 3 or 4
pods of garlic - 1 handle of parsley - 3 tomatoes or coulis - fennel -
laurel, pepper, Cayenne. Make open moulds to the white wine. Cross the
juice. Put in a dish a little oil, the fine cut onion, the crushed
garlic, the parsley, the tomato, the fennel. Season. Cook, then add the
juice of moulds. Put an end of butter at last instant.
WALNUT OF ST JACQUES IN THE CAVIARE.
For pers 2. 6 shells (without coral they are finer) 20g of caviare (not
obligatory) 100g of butter, 1c in soup of lemon, thyme, parsley, salt,
pepper. Cut shells in edges, spread with butter them in the brush as
well as shells. Put them in the grillroom 3 mn. Then to put the cold
butter cut in dices in 1 - 2 c in soup of hot water, they top up the
juice of walnuts and the lemon. To cover the walnuts of a little
caviare, flat parsley, salt adds pepper and cover some sauce in the
Carry in tremble the water figured up by 2 c in s. of vinegar of
alcohol. Break a very cool egg in a cup. Approach the cup of the
surface of water, turn it just like that dryness. During baking pull
down the white on the yellow with the aid of a skimmer. At the end of 3
mn the egg is cooked. Level the turn with the aid of a knife.
CURLPAPER OF SALMON IN RATATOUILLE.
In the tinfoil deposit a little ratatouille, a steak of salmon, some
leaves of basil, a net of oil of olive, salt add pepper. Put in the
oven in 180 ° during 20 mn, or barbecue.
CURLPAPER OF CRAYFISH.
For 2 pers .: 6 crayfishes, 2 leaves of brick, 1 pod of garlic, a bunch
of basil, 10 cl of oil of olive. To mix the basil, the garlic, adds
pepper to salt, to the oil of very cold olive. Crack the leaves of
brick to acquire a triangle, shell crayfishes by raising the black net,
add pepper to them, cover with a leaf of basil équeutée.
To roll every crayfish in the leaf of brick by putting them down of the
rounded up side leaving towards the top, to prick them, to put them 40
s in a bath of oil in 180 °, they can then put leaves of basil qq
in oil in 130 °. Introduce them on a plate having them pose on the
sopalin, put sauce in the middle and decorate leaf of basil of. Drink
in can accompany Champagne region.
GUINEA HEN IN SALMI.
Recipe Noémie. For pers 4. - 1 guinea hen - 1 good red wine - 1
onion, thyme, laurel, salt, pepper, carrot, bacon cubes to Cut up the
good pieces. Boil the carcass with the wine and the carrot cut in
washers, the onion and flavouring, about ½ the hour. Pass, and
keep the juice. Make go back pieces with bacon cubes. Burn with some
cognac. anchor with the wine of baking of the carcass. Cook slowly. At
the end add a spoon of cream. Make crusts with the liver which they
will have crushed in a little sauce.
FISH (SHIP'S APPRENTICE).
1) For pers 4. 500 g of hake's net or place, 1 egg white, 25 cl of
liquid cream, some chives, salt, pepper, 1 g of saffron possibly. Cut
nets in small cubes, cross them to the blender, salt, add pepper.
Incorporate progressively the egg white, cream and chives, mixer again.
Melt 10 g of butter display it with the aid of a brush in 4 ramekins.
To fill these ramekins of joke and to put them to cook in the bath -
marries to the oven in 210 ° during 15 - 20 min. Butter in the
saffron: Into a saucepan pour 4 c in soup of water, bring to the boil,
add progressively 125 g of butter in ointment, move with the aid of a
whisk and add the saffron (especially do not boil). Divide ship's
apprentices on plates, dispose vegetables around (carrots, white
turnips, leeks) and the butter of saffron. Decorate bites of chervil of
qq.. 2) As above to mix the fish having add the egg white, and cream,
100 g of shrimps in dices. In some waxed paper, wet a side divide the
foam, then run. Make poach sausages acquired in some salt water
supported in small tremble (15 min). Take them out from some paper and
cut them in washers. Sauce: in a saucepan bring to the boil the juice
of a 1/2 lemon, without ceasing turning incorporate the butter little
by little. To add liqueurs brandy herbes hacked, salt, pepper. Serve
the washers of fish accompanied with some sauce and possibly with the
FISH IN THE RED WINE
Recipe Joël Robuchon: For pers 3. 3 nets of pikeperch, 1 scallion,
10 cl of liquid cream? 10 cl of red wine (Irancy)? 20 cl of aroma of
fish, 50 g of cold butter in dices, 3 whites of leeks, 6 bards of lard.
Put the cut scallion and the red wine in casserole, make reduce, add
the aroma of fish, make little reduce, add cream, then cold dices of
butter, season. Put aside. Put the nets of fish in dish with thyme,
laurel that they bard each with 2 bards of lard, to cover with red
wine, good to cover with kitchen foil, to put in the oven 10mn. Cook
leeks cut on the bias in not well-blended butter. Introduce in dish,
leeks then sauce around and fish over.
1 chicken 1k500, 3 tomatoes, 1 c s of concentrated solution, 200g of
mushrooms, 1 pod garlic, 24 olives, ¼ dry white wine, 1 c s oil
of olive, butter, salt, pepper, parsley. Make go back the pieces of
chicken slowly, salt, add pepper, put aside pieces. Withdraw the excess
of grease of the jumper and reserve. Put the flesh of tomatoes with the
crushed garlic. Cook slowly by scraping clean saps, add the white wine,
the sliced thinly crude mushrooms, the concentrated solution of tomato,
salt, add pepper. Make stew, if sauce is too light link with a little
kneaded butter with 1 c of flour. Add the chicken, olives. Cook slowly.
Serve having interspersed with hacked parsley. Can use with fried eggs
put down on crusts gilded in the excess of reserved fat and in the
RAGOUT Of LAMB
Necklace or lamb's quotations, poivron, zucchinis, tomatoes, potatoes,
salt, pepper, thyme, laurel, oil of olive ., onions, garlic. Make go
back the lamb with the onion. Take away the meat. To cut vegetables in
small pieces, to make go them back, by beginning by add pepper to them,
zucchinis then tomatoes. Cover, thyme, laurel, salt, pepper, crushed
garlic. Top up the meat and potatoes.
RAVIOLE IN THE SALMON
Alternate ravioles (not pre-firings) with edges of smoked salmon.
Crême and milk, salt, add pepper, gruyére rappé.
Then 20 has 30 minutes in the oven.
They can add zucchinis (cook them in anticipation).
For the days of holidays, they can replace the salmon with walnuts of St-Jacques.
STUFFED ROLLED MEAT OF SOLE
For 4 pers .: 8 nets of sole (or dab), to salt and to add pepper of the
side skin, to roll them by beginning with the tail, to prick them. Thin
out the leaves of 4 chicories. To melt lemon juice 50g of butter
½ (avoids blackening), salt add pepper, cook 5 min. Cook sole in
a little butter 5 - 6 mn. Put on sopalin. Make warm up in the dish of
service first chicories, withdraw pikes, put qq walnut of butter, at
the end a net of lemon on sole and flat parsley around.
SALMON IN LENSES
For pers 3. (in any 140g of butter) 120g green lenses, to cook in cold
water, of that this boils égoutter. - In saucepan 20g of cold
butter with 1 onion carved to make sweat 1 mn, then add 1 carrot in tt
small dices, make sweat 2 min, add smoked bacon cubes 50g, make sweat,
then pour lenses, anchor with 4 dl of bouillon of fowl (not salt), add
parsley thyme laurel 1 star of anise (what I have) small boiling
uncovered. Make a red butter with 4 scallions, 1 dl 1/2 of the red
wine, salt add pepper, make reduce 3/4 in. Add 100 g of very cold
butter in dices and little by little in 4 or 5 steps, put out fire in
cuillérée last, snack, salt, pepper leave on the plate in
heat. 3 pavings of salmon to season 2 quoting, to put in a hot frying
pan with 2 c in soup of oil of walnut or olive, to put the salmon side
flesh 2 mn then quoted skin 2 mn. Take away the bouquet garni and the
star, withdraw a little juices so too much, about 4 shady babies, add
20 g of butter there of. Raise the dish, at the bottom lenses without
sauce, put pavings and serve sauce in the red butter in a bowl.
SALMON (PARMENTIER of)
Cook potatoes in water, crush them in the fork then add some cream of
salt, pepper and blend. In the bottom of a dish going to the oven, to
deposit a coat of slicing thinly of salmon (smoked in cubes), of sliced
thinly scallions, of the dill, of some salt and of some pepper. Cover
with purée and cook in the oven in 180 ° during 30 mn. Be
you serve hot with a green salad?
TOURNEDOS HAS MUSTARD
For pers 4. 4 tournedoses, 1 bar of bouillon of fowl, 1,
cuillérée has soup of starch, 1 pt glass of cognac, 1 pt
glass of white wine, 1 tablespoonful of strong mustard, spread with
butter salt add pepper. Pour the white wine into a saucepan, add the
same quantity of water and melted the bar of bouillon. Thin down starch
with 1 cuil. in soup of cold water and add in scalding sauce; move,
take away some fire as soon as mixture thickens. Cook tournedoses in
the frying pan, add cognac, made burn. Put down tournedoses in a hot
plate, salt add pepper. Pour sauce into the frying pan of baking, add
mustard, incorporate the butter.