You like salmon tartare and you love melon in summer, then here is a recipe as delicious as it is original, the salmon tartare with melon ... It's fresh and can be served as a starter with a cherry tomato as well as as an aperitif in small verrines… Ingredients for 4 people: 200 g of fresh salmon1 beautiful melon3 tbsp of olive oil1 tsp of sherry vinegar1 tbsp of honey1 lemonSome basil leavesSalt, pepperRecipe for salmon tartare with melonThis recipe can be prepared a few hours in advance to give the salmon time to marinate well ... then reserve in the refrigerator Start by removing, if necessary, the bones of the salmon Wash the salmon and cut it into small pieces Remove the skin of the melon and also cut it into small cubes same size Squeeze the juice from the lemon Prepare the marinade by mixing the olive oil, honey, vinegar and lemon juice Salt and pepper Mix in the salmon, melon and marinade Set aside in the fridge Add a few leaves of b asilic on top when serving Bon appétit!
Asparagus is a quality product that is never as good as when they are cooked simply.Here are the asparagus with mousseline sauce.Ingredients for 4 people: 24 fresh asparagus1 egg1 tsp mustardOil juice of 1/2 lemonSalt, pepper1 bunch of chives Asparagus with mousseline sauce recipe This is an easy recipe to make although the preparation of the asparagus may take a little time due to the peeling.
Chef Cyril Haberland, one star in the Michelin Guide for his cuisine at Château des Reynats, has designed and developed this delicious recipe for roasted foie gras, pear and grapes, Cranberry & Pepper Tartare. Ingredients for 4 people: 1 150g jar of Cranberry & Pepper Tartare® 4 thick slices of foie gras 1 pear 8 muscat grapes 15cl of Monbazillac 1 tablespoon of caster sugar Fleur de sel> In a saucepan, reduce the Monbazillac by 2/3 with the sugar until 'to obtain the consistency of a syrup.
The scallop carpaccio is a delicate way to cook this seafood with a fine and subtle taste.Ideal as a starter and particularly appreciated when it's hot, here is the recipe.Ingredients for 4 people: 450 walnuts Scallops 1 lemon 1 small piece of fresh ginger (1 head of an inch) 1 pinch of curry 4 tbsp of olive oil, Salt, pink berries (or 5 berry mixture) A few sprigs of chives Recipe for scallop carpaccio, ginger and This scallop carpaccio recipe doesn't take long to make, but you will absolutely need a good knife to make very thin slices of scallops.
Lindt offers you a recipe for chocolate onion compote, an original and easy idea that should delight the taste buds of the most greedy.Preparation time: 5 minutes Cooking time: 15 minutes Ingredients for approx. 300g of compote: 3 onions 1 tablespoon of oil 30 g of semi-salted butter 50 g of sugar 8 squares of Lindt Universal chocolate Recipe for chocolate onion compote Finely chop the onions Put the oil and butter in a saucepan over heat Add the onions and blanch them, stirring often so as not to burn them, for 10 min Then add the sugar and continue cooking for 5 min Remove from the heat and gently add the squares of chocolate while mixing Caution: the onions must not burn: stir constantly Credit photo: Lindt
Duo of persimon persimon and marinated Jerusalem artichoke, breaded with dried olive and flavored with mint-mandarin oil
Persimon khakis are on the market. For those who do not know this fruit, particularly appreciated for its sweet and vanilla flavor, its firm and crunchy flesh that sets it apart from its other khaki cousins, now is the time to try it. To discover by concocting this very tasty recipe.
Here is an ideal and quick starter to prepare for the holidays with crispy foie gras cones and Bonne Maman fig jam, lamb's lettuce, parsnip and beet salad Preparation time: 15 min Cooking time: 10 to 15 min Ingredients for 4 people: 12 leaves of bricks 250 g of semi-cooked foie gras Fresh figs 12 teaspoons of Fig jam Bonne Maman A sachet of lamb's lettuce A nice red beet 1 parsnip butter Hazelnut oil Balsamic vinegar Aluminum paper or stainless steel cone Absorbent paper Crispy cones with foie gras and fig jam , lamb's lettuce, parsnip and beetroot The cones: Preheat your oven to 180 ° (th.
As a starter or as an aperitif, surprise your friends with this delicious cheese and nougat samoussa recipe, both melting and crunchy. 30 g fig nougat 1 pear ½ mango 15 g semi-salted butter 100 g cream cheese 100 g blue cheese 4 leaves of brick2 tbsp. tablespoon flavored oil (or flavored butter) 1 pinch of freshly ground pepper Recipe for salted samosas with nougat Preheat the oven to 220 ° C (th.
White cabbage is a vegetable with exceptional virtues, rich in vitamins and low in calories. Cooked as a salad, white cabbage also brings you freshness and flavor. Ingredients for 6 people: 1 white cabbage 100 g black raisins 2 apples 1 vinaigrette (3 tbsp) oil, 1 tbsp vinegar, 1 tsp mustard) 2 tbsp cottage cheese or yogurt Salt, pepper Recipe for white cabbage salad Start by removing the outer leaves, usually the dirtiest and thickest Cut the cabbage into 4 and then Finely slice each quarter lengthwise Carefully wash the cabbage Peel, seed and cut the apples into slices Mix the cabbage, raisins and apples in a salad bowl Mix the cottage cheese with the vinaigrette Add everything to the mixture of cabbage, raisins and apples Salt Next, keep the white cabbage salad in the fridge for at least 1 hour.
As a starter, white asparagus goes perfectly with mustard with this recipe for asparagus in mustard sauce.Ingredients for 4 people: 1 bunch of white asparagus Coarse salt, freshly ground pepper For the mustard sauce: ½ bunch of chives 1 tsp. tablespoon of cider vinegar 3 tsp. tablespoon of heavy cream½ tsp.
As a starter or as an aperitif, surprise your guests with these delicious lamb mini-cake with olives and zucchini.A recipe as easy as it is quick to make! Ingredients for 4 people: 150 g diced lamb (shoulder or leg) 1 zucchini 250 g flour 4 eggs 1 sachet of yeast 5 cl olive oil 10 cl milk 80 g black or green olives 30 g grated Emmental Salt and pepper Lamb mini-cake with olives and zucchini Preheat the oven to 180 ° C (th .
If there's one fruit that pairs perfectly with salmon, it's mango. The exotic mixed with a fish of choice can only give an exceptional result. Ingredients for 4 people: 400 gr of fresh salmon 1 mango 1 shallot 1 egg 1 tsp of mustard 15 cl of olive oil 1 lime 1 tsp dill Salt and freshly ground pepper Recipe for salmon tartare with mango Start by removing all the bones of the salmon Cut the salmon into small dice of about 1/2 centimeter Peel the mango then dice it the same diameter as the salmon Peel then chop the shallot Prepare the marinade: Pour the egg yolk into a bowl Add the teaspoon of mustard Salt and pepper Mix by pouring in the olive oil as and when the mayonnaise is set, Squeeze the lime in mayonnaise Add 1 tsp of dill Add the chopped shallot Mix again Then mix the marinade with the salmon and adjust the seasoning.
It sounds an air of Italy with this delicious recipe for arugula flan with sundried tomatoes, easy and quick to make.Ingredients for 4 people: 150 g of fromage frais4 sundried tomatoes20 g of grated Emmental cheese20 cl of liquid cream3 eggs1 handful of arugulaSalt , pepper Flan of arugula with sundried tomatoes - Preheat the oven to 180 ° C (th.
Both crispy and delicious, this asparagus puff pastry recipe with Maltese sauce is a delight.Ingredients for 4 people: 1 roll of puff pastry1 whole egg1 kg of green asparagus2 Maltese oranges, preferably 300 g of salted butter5 yolks eggs Cayenne pepper Salt, freshly ground pepper To read also: benefits and virtues of asparagus Asparagus puff pastry, maltese sauce Preheat the oven to 170 ° C (th.
Here is an original starter made with green asparagus and a great way to cook green asparagus, a delicious spring vegetable.Ingredients for 4 people: 300 g of green asparagus 1 clove of garlic 1 tsp. tablespoons olive oil 4 eggs 150 g heavy cream (30 fat) 1 pinch of grated nutmeg 15 g semi-salted butter Salt, pepper Vinaigrette: 1 tsp.
Here is a subtle marriage between green asparagus, beef carpaccio and this delicious Italian cheese that is parmesan. Ingredients for 4 people: 24 green asparagus approx. 200 g beef cut into carpaccio Olive oil The juice of 1 lemon Chives Chervil - Peel and wash the asparagus, tie them into bundles, cook them in boiling salted water with coarse salt for 6 to 7 minutes (depending on their size).
The green asparagus goes perfectly with the eggs so here is an excellent starter with these poached eggs with green asparagus tips.Simple and refined, it is also a fairly easy recipe.Ingredients for 4 people: 16 green asparagus4 eggs1 baguette A few leaves of lamb's lettuce ButterSalt, pepperOlive oilRecipe for poached eggs with green asparagus tipsThe poached egg with green asparagus is a recipe that is best done in spring, when the asparagus is freshly picked.
Here is a great recipe for scrambled eggs with spinach, pepper, chervil and parmesan Ingredients for 4 people: 8 extra-fresh eggs 40 g salted butter 80 g crème fraîche 200 g baby spinach leaves 1/2 red pepper 1/2 green pepper 1 / 2 bunch of chervil 30 g of parmesan shavings Fine salt, freshly ground pepper Scrambled eggs with baby spinach leaves - Sort, hull, wash and drain the young spinach leaves.
Fresh, light and easy to prepare, the recipe for young vegetable tartare with ewe's Greuihl is an ideal starter or appetizer.Ingredients for 4 people: 400 g of ewe's Greuihl1 carrot1 stalk of celery1 red pepper1 green pepper1 black radish1 red onion 6 red radish 50 g butter 2 cl sesame oil 2 cl olive oil 2 cl balsamic vinegar 1 orange 1 bunch of chives Fleur de sel de Guérande Freshly ground pepper Young vegetable tartare with sheep's greuhl Peel the carrot and red onion.
Here is a classic marriage but always as good, the curly salad with grilled bacon and small croutons rubbed with garlic.It is ideal as a starter or as a light meal.Ingredients for 4 people: 1 curly salad200 g of bacon3-4 slices of bread3 tbsp of olive oil 1 tbsp of vinegar 1 tsp of mustard 1 clove of garlic Preparation of the curly salad with bacon and garlic croutons: This is a quick recipe and a different way to eat a curly salad than with a simple seasoning.