The subtle sweetness of the nuts Saint-Jacques is awakened by the acidity of the apple and passion fruit ... Ingredients for 4 people 12 Walnut St. Jacques 1 green apple, passion fruit 1 4 tomatoes 1 lime 50g butter, extra virgin olive oil Balsamic vinegar white ginger 10g flat parsley Salt Freshly ground pepper to Guérande 5 bays Bouillon vegetable stock 1 fennel 5 carrots 1 / 2 celery 1 leek 1 onion 1 bouquet garni dive 2 liters of water Salt Freshly ground pepper to Guérande 5 bays In a saucepan, prepare the vegetable broth with the ingredients and boil on low heat 30 min.
Incise the tomatoes crosswise, dip a few seconds in the broth, cool and peel. Book 3 tomatoes in the refrigerator and cut into small cubes 4th (1 cm square). Take 1 / 2 cups stock and reduce to 3 tablespoons white balsamic vinegar 10 cl. While whisking, add the cold butter into pieces, apple, ginger, tomato cut into small cubes and passion fruit.
Adjust the acidity with lemon juice. While last, add the chopped parsley. On top of the pot, put your steamer basket. Place nuts St. Jacques and steam for 4 to 5 minutes. Remove nuts from Saint-Jacques in the plate, drizzle generously with sauce, sprinkle with the leftover seeds of passion fruit.
Prepare a dressing with 1 tbsp balsamic vinegar, a dash of lemon, 2 tablespoons olive oil, some chopped parsley, salt and pepper. Cut the remaining tomatoes into strips and toss with dressing. Split mixture into 4 ramekins. Present your plate nut St. Jacques with a ramekin of tomato and bread East.
Scallops, Jacques (Pecten maximus scientific name) is a bivalve mollusc of the family Pectinidae. Among all species of this family, who are legally entitled to benefit from the trade name "Saint-Jacques" is the most sought after gourmet. It is recognizable by its shell provided with ribs fan, the upper valve is completely flat, and its large size compared to other species of the genus Pecten and scallops or lapwings which both valves are convex.
Incise the tomatoes crosswise, dip a few seconds in the broth, cool and peel. Book 3 tomatoes in the refrigerator and cut into small cubes 4th (1 cm square). Take 1 / 2 cups stock and reduce to 3 tablespoons white balsamic vinegar 10 cl. While whisking, add the cold butter into pieces, apple, ginger, tomato cut into small cubes and passion fruit.
Adjust the acidity with lemon juice. While last, add the chopped parsley. On top of the pot, put your steamer basket. Place nuts St. Jacques and steam for 4 to 5 minutes. Remove nuts from Saint-Jacques in the plate, drizzle generously with sauce, sprinkle with the leftover seeds of passion fruit.
Prepare a dressing with 1 tbsp balsamic vinegar, a dash of lemon, 2 tablespoons olive oil, some chopped parsley, salt and pepper. Cut the remaining tomatoes into strips and toss with dressing. Split mixture into 4 ramekins. Present your plate nut St. Jacques with a ramekin of tomato and bread East.
Scallops, Jacques (Pecten maximus scientific name) is a bivalve mollusc of the family Pectinidae. Among all species of this family, who are legally entitled to benefit from the trade name "Saint-Jacques" is the most sought after gourmet. It is recognizable by its shell provided with ribs fan, the upper valve is completely flat, and its large size compared to other species of the genus Pecten and scallops or lapwings which both valves are convex.
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