Savour Life - Haus

Geoff,
Time Square
Rectangular plate with 3 indents
636228 - Cm 28,5 - Inch 11 1/4
the Chef !
The tools make the artisan! Revol provides me with the
inspiration of the greatest chefs. Thanks to Revol’s
professional quality, I enjoy creating dishes at home as
much as in the restaurant.
Basalt
Steak slate plate
640614 - Cm 33 - Inch 13
Matt slate style
Grands Classiques
Chinese spoon
638963 - Cm 13 - Inch 5
Eclipse
Oval cocotte
635311 / 635312 - Cl 45 - Oz 15 3/4
Pepper red / slate glaze
Seaside platter
Serves 4
4 extra-fresh cod fillets - 1 small jar of dried tomatoes
2 plump ripe tomatoes - 100 gr (3 ½ oz) fresh green beans
1 small jar of black-olive tapenade - 2 handfuls of mesclun greens
For the sauces
olive oil - 1 lemon - a few basil leaves - peanut oil
balsamic vinegar - sesame and poppy seeds
Directions
Prepare the sauces: finely chop the basil and add it to the olive
oil and a few drops of lemon. Beat the balsamic vinegar and the
peanut oil together to make an emulsion. Place some of the
basil sauce in one of the depressions on each plate, balsamic
sauce in another, and some sesame and poppy seeds in
another. Mix the dried tomatoes with the peeled, seeded fresh
tomatoes in a blender. Wash and remove the ends of the green
beans, cook 30 minutes in boiling salted water. Cut the fish into
very thin slices. Prepare each plate by arranging a spoonful of
tomato compote, a few slices of fish, a bundle of green beans,
a spoonful of tapenade, and some mesclun greens. Serve
accompanied with grilled toasts. Taste the blend of flavours.
Impulse
Pot
638872 - Cl 8 - Oz 2 3/4
Tray
638982 - Cm 26 - Inch 10 1/4
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