How To make Alaska Matelote
418 g Canned pink Alaska salmon
2 tb Olive oil
8 Spring onions
- trimmed and chopped 2 Garlic cloves
crushed
25 g Plain flour
300 ml Vegetable stock
300 ml Dry cider
1 tb Freshly chopped basil
1 Lemon :
juiced
100 g Peeled prawns
175 g Mussels in brine
350 g Skate or monkfish
50 g Baby mushrooms trimmed
1 sm Onion :
sliced into rings
4 tb Vegetable stock
Salt and black pepper
Drain can of salmon. Make juice up to 300ml / 1/2 pint with water for fish stock. Break fish into large chunks. Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and cider. Mix well. Stir in basil and lemon juice. Bring to the boil. Add prawns, mussels and white fish. Simmer for 10 minutes. Cook mushrooms and onion in salt water. Drain and set aside. Stir salmon into soup. Heat through. Serve garnished with mushrooms and onions. Serves 6. Approx. 290 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
How To make Alaska Matelote's Videos
Pink Lady® en cocktail de tourteau mousseux de betterave rouge
Pink Lady® en cocktail de tourteau mousseux de betterave rouge
Par le Chef Tony Lestienne du restaurant La Matelote
Pour 8 personnes
Cocktail de tourteau :
- 4 pommes Pink Lady® en brunoise
- 500 g de tourteau frais décortiqué
- 1 jus de citron
- 1 échalote très finement hachée
- 15 gr de coriandre hachée
- sel, poivre 5 baies du moulin
- 3 cuillères à soupe de mayonnaise classique
- Décoration facultative 1 pomme Pink Lady® en julienne + un peu de jus de citron
Mousseux de betterave rouge : Elément important un bon mixeur
- 2 jus d’orange
- 1 jus de citron vert
- 1 jus de pamplemousse
- 1 dl de réduction de jus de betterave rouge
- 1 cuillère à soupe de lécithine de soja
- 6 blancs d’oeufs (poivre)
Progression :
- Réaliser le cocktail de tourteau
- Dans un saladier mélanger délicatement tous les éléments, mettre le cocktail dans un cercle en inox ou aidé d’une lamelle de courgette blanchie
- Réserver le cocktail au frais
- Préparer le mousseux de betterave rouge en mise en place
- Au moment de servir disposer le cocktail de tourteau dans des assiettes creuses en forme de bol.
- Mixer la préparation avec la betterave pour obtenir un mousseux disposer autour du cocktail à l’aide d’une cuillère
- Finir par une décoration de Pink Lady® en julienne, plus une peluche de coriandre. La Pink Lady® en julienne permet d’apporter de la fraîcheur et du croquant avec un équilibre parfait entre sucre et acidité.
- À déguster aussitôt
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I would like to share my Thai food recipes that you all may like to have and make it some day. This is a very light menu for dinner or for lunch as well and if you want to get the product you can get them via website
Or contact me if you want to learn more before you purchase them
Alaska Matelote - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Alaska Matelote Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
300 ml : Vegetable Stock
350 g : Skate or Monkfish
2 : Garlic; Crushed
25 g : Plain Flour
418 g : Canned Pink Alaska Salmon
50 g : Baby Mushrooms; Trimmed
1 : Lemon; Juiced
8 : Spring Onions
2 tb : Olive Oil
1 sm : Onion; Sliced Into Rings
Salt and Black Pepper
4 tb : Vegetable Stock
1 tb : Freshly Chopped Basil
100 g : Peeled Prawns
300 ml : Dry Cider
175 g : Mussels in Brine
Michelin star chef Paul Ainsworth cooks aged soy glazed duck & pig head fritter recipes
Watch Paul Ainsworth cook two dishes from the menu at Paul Ainsworth at Number 6, Padstow; pressed pig head fritter, onion, cox's orange pippin & smoked eel recipe is served with a Matelote sauce and aged soy glazed duck, clear peking tea with ‘pyo’ salad.
The dish was created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel. Both of Paul’s recipes are here:
More duck recipes:
The Staff Canteen Live 2018 was held in conjunction with speciality produce supplier, Westlands and Paul was sponsored by Churchill china.
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87-Les œufs de Merlan au caramel, au curry
Environ 600 grammes des œufs de Merlan.
l'ail, échalotes coupé à votre goût. 3 cuillères à soupe de sauce poisson, 2 cuillères à soupe de sucre, poivre, huile végétale, piment haché.
Pour les œufs de Merlan plus savoureux , vous pourriez rajouter le caramel ou le poudre de curry.
Alaska Gratin - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Alaska Gratin Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
100 g : Courgettes; Chopped
90 ml : Milk
100 g : Button Mushrooms, Sliced
213 g : Canned Pink Alaska Salmon
3 tb : Greek Yogurt
100 g : Cheddar Cheese, Grated
15 g : Butter or Margarine
1 tb : Freshly Chopped Chives
450 g : Old Potatoes