Recipes with Shallots

Grilled lamb chops with parsley / olive panade

The lamb chops are freed for seniors and brown on the pan or grill. Mix chopped parsley and squeezed garlic, butter, mustard, egg yolk, chopped olives and rasp to panade. The potatoes are rinsed, scrubbed, boiled with skin and cooled a little before mixing

Green cucumbers with onion and dill

Add the salt layer, add vinegar and Atamon and cool. The cucumbers are brushed clean and cut at both ends. Cook the onions 3 min. In water, drained and peeled. The cold brine poured over cucumbers and onion, held down with a slight pressure. The pot is cove

Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet

The tuna is cut into 8 equal pieces. Lime juice is lubricated with a little olive oil and spiced with meldon sea salt. Must then last for half an hour. The polenta is boiled in the hens fund. When the polenta is finished, mix it with the crab meat and greas

Apple-glazed neck fillet with white asparagus and green herb cream

Orange Reduction: Squeeze the juice of the oranges. Bring the sugar into a pan and let it caramelize, ie. Turn light brown and floating. Take care, it can quickly get too dark. Add orange juice. Remove the foam. Boil until there is 1-1½ dl left. The meat: T

Roast beef with potato salad

Roast the beef in a dish for 10 minutes. On each side at 220º, after which the temperature is lowered to 190º. The meat was cooked for a further 30 minutes. on every side. Rinse under a towel for 15 minutes. Before serving. The asparagus potatoes are boiled

Puffed ribs

Stir minced meat together with salt, pepper and oatmeal. Come milk slowly and style the dad in the fridge. Chop the hook. Peel the apple and remove the core house. Cut it and the scallops in barely 1 cm cubes. Mix all three things as well as the noodles in the

Braised pork beans with pearl barley, citrus-glazed majors, silver beans and ganache sauce

The meat: Order chicken lumps in the butcher a few days in advance. Dip the jaws of lumps dry with kitchen rolls. Heat oil and butter in a saucepan that can withstand the oven. Brown the jaws until they are light brown. Pick them up on a plate. Carrot, parsley

Paupiettes gourmandes

Cook the cloves hard, pil them and split them in half. Place a thin slice of salad leaf on each slice of trout and put two half eggs upstairs. Roll each slice of trout around the salad leaf and the eggs and tie the roll together using 1 straw of onions. Flood