4 thick pieces of salmon
4 shallots
3 tablespoons of dry white wine
3 tablespoons Fallot Dijon Basil Mustard
1dl light cream
finely sliced tarragon (use scissors)
coarse salt, pepper.
4 shallots
3 tablespoons of dry white wine
3 tablespoons Fallot Dijon Basil Mustard
1dl light cream
finely sliced tarragon (use scissors)
coarse salt, pepper.
Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together.
Cook salmon slices in skillet. Remove from skillet and keep warm. Add shallots to cooking juices. Scrape and stir over low heat until soft. Pour in white wine. When reduced sufficiently, add mustard/ cream mixture and tarragon. Remove from heat. Spoon over salmon slices.Serve immediately with rice.
(Français) Douceur piquante
(Français) Nuage sur le lac Léman
(Français) Pause dans les sous-bois
(Français) Macaron à la moutarde
(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé
(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar
