Potée de fenouils et pommes de terre



The hotpot I chose today is the one prepared with potatoes and peas. An alliance between 3 vegetables whose result is for me a real delight!

Comments

Post a Comment

Popular posts from this blog

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

Terrine de pommes caramélisées

Image
  Short pastry 295 g flour 165 g fresh butter 40 g water 2 g salt 10 g sugar 25 g egg 1 vanilla bean Caramelized apples 12 apples 500 g Veuve Ambal crémant 500 g butter 500 g sugar Yoghurt-cinnamon ice cream 750 g plain yoghurt 100 g cream 135 g sugar 2 g cinnamon powder Crémant-caramel jelly 65 g of gelatin (for 75 cl of apple cooking juices) Vanilla whipped cream 250 g cream 20 g sugar 1/2 vanilla bean 50 g mascarpone Short pastry In a mixer, mix the butter, salt, sugar, eggs and vanilla. Add the water and finish with the flour. When the dough is homogeneous, refrigerate it for about an hour. Roll out the dough to a thickness of 3 or 4 mm. Line the bottom of a pâté en croûte pan. Apples In a saucepan, melt the sugar and then add the butter. Once the butter is melted, deglaze with the crémant and mix everything. Add the apples previously peeled and cut into quarters. Let the apples cook so that they become melting. Remove the apples ...
Read more

Truite aux amandes torréfiées, morilles et crème au vin jaune

Image
  2 trout steaks, each 100 g 10 g dried morels 40 g Bresse heavy cream 8 cl Jura yellow wine 2 shallots Etrez Butter 1 bunch carrots Small raw beets from the market 1 leek white 20 g roasted flaked almonds Grape Seed Oil Fleur de sel, pepper Chervil Trout Preheat the oven to 90°C. Keep the skin on and place the trout steaks on a baking sheet covered with parchment paper. Add a drizzle of grapeseed oil and fleur de sel. The flesh side should be underneath. Place the trout in the oven for about 8 minutes. Morels Immerse the morels in water for 2 hours before preparing them, then place them on a paper towel. In a saucepan, melt a knob of butter and add the chopped shallots. Roll the shallots in the butter without browning. Add the morels and cook them over low heat for 10 minutes. Deglaze with the yellow wine and reduce over low heat. After reducing, add the heavy cream, season with salt and pepper and cook gently. Reserve. Vegetables Julienne the leek white. Peel the carrots and beet...
Read more