Volovan de poisson et haricot de mer



  • 4 puff pastry / square
  • 1 egg
  • 2 handfuls of sea beans
  • 1 perch
  • 1/4 onion
  • 2 garlic cloves
  • 8 cherry tomatoes
  • 1 chili pepper
  • 2-3 tablespoons of olive oil
  • 2 tablespoons of vinegar
  • 1 glass of water Milk
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 1 pinch of salt
  • 1 pinch of white pepper
  • 1 pinch of ginger
  • 1 pinch of nutmeg

 for Decoration

  • 2-3 sprigs of chives

Put water in a medium saucepan, put it on the stove and let it boil.

Separate the yolk and white of an egg. Take your puff pastry on the counter and cut the rectangular puff pastry with a knife to get four square puff pastry sheets. Use one of the squares as a base, poke holes in the base with a fork and brush the edges with egg white. Cut the middle part of the other 3 puff pastry squares into squares and layer them on top of each other, brushing egg white between each. Brush the top with egg yolk and let it cook for 25 minutes in a preheated oven at 180 degrees.

Throw the kidney beans to boil in boiling water, set your fish cutting board on the counter while they are scalding for 10 minutes and fillet and skin off your fish. Finely chop your fillets so that they are not too large.

Peel your onion and chop 1/4 of it very finely. Finely chop 2 garlic cloves. Thinly slice the chili peppers. Cut the colored cherry tomatoes into quarters and then into small pieces. In the meantime, put the boiled black-eyed peas in ice water and leave to cool. Grab the end of the sea cowpeas, which are rapidly cooling in ice water, pull them out of the bones, put them in a bowl and take them to the wing. Add a clove of crushed garlic, chopped cherry tomatoes, vinegar and olive oil and mix it with white pepper and salt to taste.

Put your pan on the stove, fry the onions first, then add the garlic and start frying. Add the chopped sea bass, finally add the chili peppers and continue cooking. Season with white pepper, ginger and salt.

On the other hand, put butter in a sauce pan and let it melt. Add a tablespoon of flour into the melted butter and fry it. Add milk to it, flavor it with nutmeg and salt and prepare bechamel.

Flatten the slightly raised part of your puff pastry that comes out of the oven by pressing lightly with the help of a spoon. Mix the bechamel and fish you prepared and fill the middle part of the puff pastry with this mixture. Gradually add some olive oil to the rest of the egg yolk on the puff pastry, mix it and bring it to a sauce consistency. With the help of a brush, pull this egg white sauce from end to end in the middle of your plate.

Place the puff pastry you prepared on one side of the plate by decorating it with chives, and serve it by placing the sea bream you have sauced on the other side.



 

Comments

Post a Comment

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Image
2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...
Read more

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more