Recipes
French Cuisine > STARTERS
Aiguillettes of fresh salmon fried
Cardinal Anchovies with balsamic vinegar
Carpaccio of trout
Croustisoy & Provence Herbs Mustard
Emincé of artichokes
Minute salmon with lemon vinegar
Smoked fish mousse
Perfect of crayfish with ginger
Liver pâté garnished with Truffle
Poultry soup with tarragon mustard
Aiguillettes of fresh salmon fried

Ingredients:

Directions:

Cook the asparagus in salted water for about 20 minutes on a low boil. Put aside.
Prepare the salmon fillet : remove the skin and the bones and cut into small strips about 1cm wide.
In a large thick-bottomed pan, fry the salmon, as you would a steak, in the very hot olive oil. Once this operation finished, remove the fat from the pan and add in the following order the shallot, the vinegar, the white wine, the cream, the salt and pepper. Let it reduce by half.
Add the butter in large knobs while whisking energetically over a gentle heat. On a large plate, intercalate the salmon and the asparagus, cover with the sauce and decorate with the chervil.



Preparation Time:
30 mins

Servings:
4 people

Cardinal Anchovies with balsamic vinegar

Ingredients:

Directions:

Mix in a terrine, the tomato sauce with the olive oil, the balsamic vinegar and the pepper until you obtain a thick and homogenous cream, like a mayonnaise.
Cover the anchiovies that have been placed artistically in a plate with the cream.



Preparation Time:
30 mins

Servings:
4 people

Carpaccio of trout

Ingredients:

Directions:

Whip together all the ingredients (except the chives).
Brush the bottom of 4 plates with this mixture.
Lay the trout fillets on top. Finish by brushing the trout with the same preparation.
Sprinkle on the chopped chives. Serve with a seasoned mixed salad.



Preparation Time:
25 mins

Servings:
4 people

Croustisoy & Provence Herbs Mustard

Ingredients:

Directions:

Steam cook the sliced potatoes. Arrange in a gratin dish.
Prepare a béchamel sauce, by melting the butter and adding the flour. Mix well then pour the milk in one go and bring to the boil. 
Then add the cream, the sugar, mustard and the salt.
Top the potatoes with this sauce and leave to cook in the oven at a medium heat for about 10 minutes.
Serve with the croustisoy, pan-fried for about 3 minutes on both sides.



Preparation Time:
20 mins

Servings:
4 people

Emincé of artichokes

Ingredients:

Directions:

Turn and cook the bottom of artichokes in water with lemon juice and the crushed garlic and flour.
Cut 12 flowerets as greenery and cook them.
Cut pearls into the carrots and cook them in a pot of salted water.
After the cooking and just before serving, thinly slice the bottom of the artichokes before putting them at the centre of the dish.
Make the vinaigrette with 1 volume of garlic vinegar for 1 volume of hazelnut oil and 2 volumes of grape seed oil.
Heat everything in a pot and add at the end the egg yolk and the carrot pearls.
Pour over the bottom of the artichokes and serve 3 flowerets per person.



Preparation Time:
30 mins

Servings:
4 people

Minute salmon with lemon vinegar

Ingredients:

Directions:

Thinly slice the salmon and garnish the plates.
Brush the salmon with the lemon vinegar mixed with the olive oil.
Powder with the cooking salt and ground white pepper.
Finely slice the lemon and dispose to your taste with the chervil peelings and the cubes of tomato.



Preparation Time:
30 mins

Servings:
4 people

Smoked fish mousse

Ingredients:

Directions:

Cut the smoked salmon into pieces and reduce to purée in the mixer with the velouté sauce. Season and pass through a fine sieve. Soften the gelatine in a little water and dilute it in the luke warm stock; before it sets, incorporate with the whisk about 1/4 of the whipped cream, then the rest bit by bit, using a spatula.

Prepare the trout in the same way.
Dress the mould with the fish jelly ad leave to set in a cool place. Dispose the smoked salmon mousse leaving a hollow on all the length of the mould for the caviar. Cover with the trout mousse. Press down with a humid teacloth, so as there is no empty space. Level the surface and place in the fridge to cool. Cover with the fish jelly and leave to set in the fridge. To remove from the mould, dip the bottom of the mould into some hot water. Place the mousse with caution on the serving dish and decorate with the remaining caviar.



Preparation Time:
30 mins

Servings:
4 people

Perfect of crayfish with ginger

Ingredients:

Directions:

Cut the crayfish flesh into pieces, season and keep cool. Pass twice through the fine grill of the mincer. Working on ice, incorporate into the stuffing the lightly beat egg white, then the sieved bread soup. Sieve again and add little by little the fresh cream, then the whipped cream, and lastly the chopped dill, the vinegar and the crayfish tails.
Butter the mould and line it with tin foil. Fill with the stuffing and smooth the surface. Press down using a humid teacloth.
Close and cook in a bain-marie for about 40 minutes. Remove from the mould, cover with the transparent fish jelly and powder with chopped dill.



Preparation Time:
50 min

Servings:
6 people

Liver pâté garnished with Truffle

Ingredients:

Directions:

Cut the veal's liver into dices and quickly fry in the hot oil whilst stirring, and season with 2/3 of the paprika. Cut the carefully prepared pork's liver and pork into strips. Put all into a casserole with 2/3 of the hardened veal's liver.
Fry the shallots in the hot butter, cover with the Port and Armagnac, add the vinegar, and allow to slowly reduce by half, the chill. Divide on the mixture of liver and meat, the bread cut into strips and the egg white, add salt and the herbs and spices, then the melted shallots with the Port and Armagnac. Cut the bacon into strips and pass along with the previous mixture through the fine grill of the mincer. Work on a bed of ice until you obtain a smooth mixture, and then incorporate the remaining diced livers and the ham.
Line the greased mould with this rolled out mixture, and fill with half of the stuffing covering the sides of the mould; place the truffles with the pieces centred, and add the remaining stuffing. Cover with the pastry, decorate the lid with the left overs, insert a chimney and baste the entire surface with the rest of the egg. Cook in the oven at 220°C for 15 minutes, then at 190°C for 40 minutes.



Preparation Time:
30 mins

Servings:
6 people

Poultry soup with tarragon mustard

Ingredients:

Directions:

Melt the butter, add the flour and cook over a low heat for 2 minutes, without colouring.
Add progressively the 2L of poultry stock, mixing with a whisk. 
Cook for 10 minutes. Add the tarragon mustard, diluted with the fresh cream, and the chopped tarragon. 
Serve piping hot.



Preparation Time:
20 mins

Servings:
8 people