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MAIN MEALS |
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 Cod
in Fallot mustard with gingerbread crumbs
(for 4 persons)
Ingredients :
| - 4
slabs of cod, |
| - ½
onion, |
| - 40 g
of gingerbread crumbs, |
|
| - 15 g
of Fallot mustard with gingerbread, |
| - 50 g
of Jerusalem artichokes, |
| - 50 g
of celeriac, |
| - 1
chicory, |
| - 4
tablespoonfuls of meat stock, |
| - 50 g
of cauliflower, |
| - 2
tablespoonfuls of soya sauce |
| - 50g
of panais, |
| - sauce
de soja |
| - 50 g
of parsnips,
|
| - salt,
pepper,
|
| - 60 g
of raw beetroot., |
| - olive
oil. |
Method :
* Peel and clean all the vegetables.
* Cut the beetroot in a brunoise (finely diced) and add it to the meat
stock.
* Slice the rest of the vegetables thinly with a mandolin.
Roast the cod slabs with olive oil, brush them with mustard and cover
them with gingerbread crumbs. Brown lightly in the oven.
* Sauté the vegetables in a wok with a little olive oil, season to
taste and add the soya sauce.
* Arrange the food harmoniously.
Cauliflower with curry
Ingredients
:
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|
| - 3
tablesp. oil, |
| - 600g
cauliflower, |
| - 2
shallots, |
| - 1
teasp. mustard seeds (or 1 tablesp. grain mustard),
|
| - 1
clove garlic, chopped, |
| - 1
tablesp. curry, |
| - 1
teasp. turmeric, |
| - 1/2
teasp. powdered ginger, |
| - 250g
tomato sauce, |
| - 15cl
yoghourt, |
| - 2
tablesp. soy sauce, |
| - 1
teasp. flour, |
| - 1
tablesp. fresh chopped coriander, |
| - 50g
toasted almonds, |
| - Salt,
ground pepper. |
Method :
Heat the oil in a pan. Break cauliflower into florets. Finely chop the
shallots.When the oil is hot, sauté the mustard seeds for a minute,
then add the shallots and garlic for a minute, followed by the
cauliflower for 3-4 minutes. Add the spices, tomato sauce, 20cl water
and the soy sauce. Reduce heat, bring to the boil and simmer 20
minutes.
Mix the flour with the yoghourt and add this mixture to the vegetables,
mixing thoroughly.
Remove from heat. Sprinkle with coriander and almonds. Serve
immediately.
Rabbit with
mustard
Ingredients :
- 4 generous-sized pieces of rabbit,
- 1 glass Burgundy Mustard,
- 2 tablesp. peanut oil,
- 15cl creme fraiche,
- Salt, pepper.
Method :
Preheat oven to 180° (th 6)Coat the pieces of rabbit all over in
mustard.
Heat the oil over a high flame in an ovenproof dish. Brown the rabbit
pieces. Season with salt and pepper. Cover the dish and place in the
oven.
Leave to cook for 30 to 40 minutes, basting if necessary and stirring
the sauce to keep it smooth.
Serve hot.
Cooking
tips
- To make sure that the mustard does not dry out, put a slice of lemon
on the mustard in its jar and put the top on carefully.
- Always put the mustard in the refrigerator and always put the jars
upright.
- o make lentils tastier, add a tablespoonful of Dijon mustard to the
water they are to be cooked in.
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