GPrepare the fish. Rince, cut a red pepper in squares, peel one or two zucchini and cut in pieces. Warm the plancha, parse the fish with the vegetables on the plancha. Cook the rice, add …
Latest Recipes
Moules marinières
Rince under soft water about 22 onces of mussels per person. Peel and cut in slices 1/2 shallot per person, warm in a covered casserole with 1/ glasss of white wine per person. After 5 …
Smoked salmon toasts with cream cheese, rocket leaves and vinaigrette balsamique.
Parse smocked salmon and rocket leaves in a plate, add vinaigrette balsamique. Cherry tomatoes cut in two for the style. Toast pieces of bread and cover with cream cheese Parse smoked salmon on toasts or …
Asparagus and cherry rice with Comté cream
• 8 ounces (about 225g) of rice • 1 bunch of asparagus, trimmed and cut in 4 • 2 tablespoons olive oil • 2 cloves garlic, minced • 14 ounces of cherry tomatoes • 1/2 …
Precook the rice
Boil 1 to 2 glass of salted water Drop down fire and add ½ to 1 glass of rice, keep an eye until cooked, when all water is gone.
Vinaigrette balsamique
Mix well 2 volumes of olive oil for 3 of balsamic vinegar, add pine nuts to taste if you wish.
Prepare a fish
Can do with a mackerel, sardine and so on. Cut the head and open belly from head to bottom and empty the fish. Cut the fins. Rince the fish well under soft water. Ready to …