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Continue reading →: Salade de Lentillesfrom The Hundred Glories of French Cooking by Robert J. Courtine Puy lentils (cooked with garlic, carrots, onions spiked with cloves and discarded) then add fried pancetta, EVOO infused with strong mustard), and topped with parsley. I added a few escargots for the presentation (it was Bastille Day!)
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Continue reading →: Truite de Mer Sauce Vertefrom The Hundred Glories of French Cooking by Robert J. Courtine This is a warm confit of ocean trout (onions, bouquet garnished with, champagne, peppercorns, and orange rind. Sauce Verte: Mayonnaise of EVOO, white wine vinegar, eggs (done in Thermomix) Infused with chervil, parsley, tarragon, watercress, spinach, spring onions and capers.
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Continue reading →: Salmon fillet etuvée with vermouth & fresh bay leavesfrom French (page 254) by Damien Pignolet Served with the Pear Puree
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Continue reading →: Grilled sardines with chickpeas, radicchio & roasted onions & Yoghurt infused Aiolifrom French (page 41) by Damien Pignolet
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Continue reading →: *Linguine with chilli & anchovies, tomatoes, olive oil & basilfrom French by Damien Pignolet Apparently a Bistro Moncur favourite
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Continue reading →: Green salad (Salade verte)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 48) by Damien Pignolet and Roberta Muir
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Continue reading →: Dory with burnt butter (Saint-Pierre meunière)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 44) by Roberta Muir andDamien Pignolet Next time:1 Clarify the butter before frying (clarified butter has a higher smoke point) and little to no olive oil.2. No need to refresh the butter, use what the fish was cooked in. (If more sauce…
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Continue reading →: Lentil & carrot soup with fresh mint and lemon zestfrom French by Damien Pignolet
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