zinetta 8 - teclux

Mmmodular
10 something ‘s cooking by Francis
Normandy Sole
SERVES 4
- 4 large soles
- 400 g unpeeled prawns
- 800 g mussels
- 200 g mushrooms
- 2 tomatoes
- 8 miniature puff pastry crescents
- 1 carrot
Start by peeling the prawns. Set the heads and
tails aside.
Filet the soles (or have the fishmonger do this)
and set the bones aside.
Stew the finely chopped onion, carrot and
celery in a little butter. After a few minutes add
the sole bones and the prawn shells. Cover and
allow to sweat for a few moments. Add 2 dl
white wine and approximately 5 dl water so that
everything is covered with liquid.
Also add half a lemon, some crushed
peppercorns, as well as the thyme and bay leaf.
Simmer very gently for 30 minutes.
In the meantime take the mushroom caps off the
stems. Don’t throw away the stems, they will go
nicely in our fish bouillon. Then slice up the
mushroom caps and stew them in a little butter,
water, the juice of half a lemon, freshly milled
pepper and salt.
Remove the skin and the seeds from the
tomatoes. Again, don’t throw away, but add to the
fish bouillon!
Finely dice the tomatoes and set aside.
At the last moment add the carefully cleaned
mussels to the fish bouillon. As soon as the
mussels open, remove them from the bouillon
and discard the shells.
Strain the bouillon and set aside half a decilitre.
Reduce the remainder by half by boiling
together with the cooking juice from the
40
- 1 onion
- 1 stalk of white celery
- 1 lemon
- 5 dl water
- 2 dl dry white wine
- 2 dl cream
- Bay leaf, thyme, pepper
- Butter
- Pureed potatoes made from 1 kg potatoes, 50 g butter
1.5 dl milk and 2 egg yolks,
pepper, salt and nutmeg.
mushrooms. Add the cream and reduce once
again by half. Season the sauce with pepper
and salt and add the mushrooms, the mussels
and the prawns. Keep the sauce warm but do
not reduce it any further!
Roll up the sole filets (with the skin on the
inside) and arrange them in a buttered oven
dish. Sprinkle with the remaining fish bouillon
and cover with aluminium foil. Bring to a boil and
place in a hot oven for about ten minutes.
In the meantime use a piping bag and zigzag
nozzle to pipe a decorative border of mashed
potatoes on a metal serving platter. If desired
you can brown off the potatoes slightly under
the grill.
Arrange the sole filets in the middle of the
platter and cover richly with the sauce. To finish,
sprinkle the diced tomatoes on top, and
decorate with the miniature puff pastry
crescents (which have been warmed up in the
oven) and a few sprigs of parsley.
Today, this dish is still an unsurpassed classic!
Rum Baba
- 250 g flour
- 20 g whipping cream
- 15 g honey
- 25 g yeast
- 7 g salt
- 7 eggs
- 80 g butter
- 300 g sugar
- 225 g water
- 100 to 125 g rum
For the dough, mix the yeast in the lukewarm
whipping cream together with the honey.
Pour the flour into the mixing bowl of a food
processor and make a well in the middle. Break 3
eggs into the well. Pour in the dissolved yeast.
Mix this briefly and then add the salt. One at a
time, add the remaining eggs, beating the dough
for about five minutes. Cream the butter and add
to the dough. Mix until the butter is completely
incorporated, but no longer!
This produces a fairly liquid dough which needs
to be allowed to rise in a warm place for about 45
minutes. Then pour it in a buttered baba mould.
Only fill the mould half way up! This is because
the next step is to leave the dough to rise once
again until it reaches the edge of the mould.
Place the mould in a pre-heated oven at 180° for
about 35 minutes.
Remove from the mould immediately!
- fresh pineapple
- candied cherries
- 300 g whipping cream, whipped with 30 g of sugar
Boil the sugar and the water until you obtain a
syrup. Then add the rum.
Place the baba on a large platter and drench with
the syrup. The idea is for the baba to absorb all the
syrup.
Finally, fill the middle of the baba with pineapple
chunks and whipping cream and finish by
decorating the edge with whipping cream,
pineapple and cherries.