Personal recipes

(By P. Pasquino - Professor and Directeur de recherche at the CNRS)


Warm-cold starter

Ingredients (prepare for 4)

  • 1lb raw salmon
  • mushrooms ( chanterelles or black trumpets )*
  • lime
  • olive oil
  • hot paprika
  • garlic
  • salt
  • curry or tumeric
  • white wine or water


  1. Cut the salmon into tiny slices.
  2. Marinate the slices with abundant lime and olive oil. Put aside for one to two hours in the refrigerator.
  3. In a pot with a cover cook for few minutes chanterelles or black trumpets with a spoon of olive oil, some garlic, salt, hot paprika and a bit of curry or tumeric. Be careful to avoid that the mushrooms become dry, you can add at the beginning some white wine or water.
  4. When they have too much liquid after few minutes, take away the cover and reduce it. Pour the mushrooms on the marinated slices of salmon and serve.

* You may use scallops rather than mushrooms. Add in both case fresh parsley at the end.

black trumpets

Light main course *

Ingredients (prepare for 4)

  • 2 lbs monkfish fillets
  • 4 heirloom tomatoes (yellow and red)
  • olive oil
  • salt
  • paprika


  1. Cut in small pieces 4 heirloom tomatoes - possibly red and yellow [the taste is the same but esthetically I like yellow tomatoes]
  2. Cook them in a covered pot with salt, olive oil and paprika, or other spices you like.
  3. When the tomatoes are soft add 2 pounds of monkfish filets cut in small pices (1 inch).
  4. Cook for three - four minutes and serve.

* You may use that preparation on top of a risotto. Then the main course is very substantive.

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