Recipes with Shallots

Salmon-East Star with chives, tomato coulis and sesame cake

Salmon and chopsticks are chopped finely and added coarsely sliced ​​oysters. The mixture draws a little before spice with salt and pepper. The tomatoes are freed for kernels and chopped well with a cookie knife and placed in a bowl. Add finely chopped garlic

Skinned chicken fillet, pickled onion and pesilla

Sliced ​​onions: Start here: Peel red and chopsticks and cut them out in both or half. Put them in a dish and add well with olive oil, salt and pepper. Cover with stanniol and bag them at 200 degrees C. alm. Oven for approx. 25-30 minutes until they are tende

Lobster spinach with classic fish sauce

Cover a greased refractory dish with half the spinach leaves. The fillet fillets are cut into cubes of approx. 2x2 cm. Turn in a little butter in a saucepan, along with 1/2 bunch of fresh basil, a little garlic of pleasure, salt and pepper. Distribute the f

Grilled catfish with asparagus ragout and glace

catfish: Cut the fillet into smaller pieces. Season with salt and pepper and place them on a barbecue pan (possibly ordinary pan) at moderate heat for approx. 4-5 minutes. Step only on the side where the skins have been sitting. Let the fish pull a little bef

White-water steamed cod on bottom of squash and basil

Cod: Season the cod fillets with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. In a large (sauté) pan, place a plate, with

Flow-fried sliced ​​with spinach, peas and onions

witch: The fillets are spiced with salt. Fold the fillets to make them even all over the place. Cut possibly. 1 or 2 cut into each file without cutting through and folding the pages together. Bring white wine, cream and flour into a pan and place the fillets

Pork tenderloin in rosé wine

Cut off the darkness of the tendons. Dip it dry with a kitchen roll. Chop the chopsticks well. Let the fat become golden in a pan with good heat. Immediately brown the brown bread on all sides, 1-2 min. Total. Season with salt and pepper. Add the shallots and

Provencal pork tenderloin with garlic potatoes

Cut the pork tenderloin and cut the end pieces as it is only the middle piece that can be used (keep the rest in the freezer). Whip the eggs together and put the sirloin pieces in the egg yolks. Must last for at least ½ hour. Season the rasp with freshly ch