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1.
VENTRE
DE THON FRAIS POÊLÉ, OLIVES DE NYONS, ANCHOIS, CITRON
(Pan-fried fresh tuna belly, Nyon olives & lemon)
Method 1. Skin the peppers, onion and garlic. 2. Cook the onions in olive oil, then add the bell peppers, garlic and rosemary or thyme. 3. Make a marmalade of pepper (green & red) 4. Cut the anchovies into fine slices and mix olives and lemon with olive oil. 5. Pan-fry the tuna belly together with the anchovies, olives and lemon.To serve: Place the tuna belly on top of the pepper marmalade. |
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| 2.
ARTICHAUTS
POIVRADE CUISINÉS EN BARIGOULE, GAMBAS SAUTÉES À
CRUS (Braised Artichokes with Plain-Sautéed King Prawns)
Method 1. Peel and turn the artichokes, then cut them into halves. 2. Cook the ham, onion and carrot slices in a pan. 3. Add crushed garlic and 2 basil leaves. 4. Place the artichokes into the pan. Season and add white wine to deglaze. 5. Once cooked, remove. 6. Season the king prawns before pan-frying. 7. Add the artichokes, raw diced tomatoes, chopped basil, and a dash of olive oil. To serve: Dish the barigoule into a soup plate and place the king prawn on top. |
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