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Recipes |
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Personal recipes(By P. Pasquino - Professor and Directeur de recherche at the CNRS)
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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
Directions
- Cut the salmon into
tiny slices.
- Marinate the slices
with abundant lime and olive oil. Put aside for one to two hours in the
refrigerator.
- 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.
- 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.
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Light main course *
Ingredients (prepare for 4)
- 2 lbs monkfish
fillets
- 4 heirloom tomatoes
(yellow and red)
- olive oil
- salt
- paprika
Directions
- Cut in small pieces 4
heirloom tomatoes - possibly red and yellow [the taste is the same but
esthetically I like yellow tomatoes]
- Cook them in a
covered pot with salt, olive oil and paprika, or other spices you
like.
- When the tomatoes are
soft add 2 pounds of monkfish filets cut in small pices (1 inch).
- 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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