Recipes

Eggs casserole with poached oysters

A receipt of the restaurant the Coast 

 

For 4 people Preparation: 15 mn Cooking: 1 H approximately

• 16 oysters n° 00 of the basin of bay of Quiberon

• 4 eggs

• 3 large onions

• 2 golden delicious apples

• 10 balsamic vinegar Cl

• 30 Cl of cream floweret olive oil

• salt, pepper

The oysters will be still better if they come directly from in an oyster culturist. They can be replaced by scallops or flesh of crab. Do not make poach oysters in advance so that they are still hot to pose them on eggs: the poaching of oysters, the preparation of sauce and the cooking of eggs must be simultaneous.

 

• Peel onions and divide them in two. Oil them, pose them on the plate of the furnace, put in the furnace heated at 200 °C, thermostat 7, and let cook during 45 mn.
• Peel apples and cut them in small dice. Put them in a frying pan with 1 spoonful at oil soup, make cook them 5 mn with sharp fire while often turning them.

• When the onions are cooked, chop them coarsely and mix them with the apple dice. Open oysters, recover their water and filter it above a pan. Make heat with soft fire. Detach all oysters of their foot, plunge them in quivering water, let cook them 30 seconds, then withdraw the pan of fire at once.

• Prepare sauce: pour the vinegar in a pan, let cook 3 mn with sharp fire. Add the cream, salt, pepper and let cook during 5 more mn. Reserve for the heat.

• Break each egg in a ramequin. Pose those in the perforated compartment of a cook-steamer, cover and let cook during 3 mn. The white must be taken and the still liquid yellow. Deposit in each ramequin 2 small quenelles of compotée of onion and of apple, pose 4 poached oysters above, nappez sauce and are useful without waiting.

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roasted bar, sauce with buckwheat beer
and with the buckwheat honey

A receipt of the restaurant the Coast

 

Preparation: 20 minutes. Cooking: approximately 15 minutes. Realization: easy.

• 4 paving stones of bar of line of approximately 200 G with their skin,
• 4 large potatoes (approximately 600 G), 2 cloves of garlic, 1 bouquet of tarragon, groundnut oil and salt, olive oil, pepper.
• The sauce: 1 spoonful with buckwheat honey soup, 2 buckwheat beer dl (Telenn Of), 1 spoonful with soup of fresh cream, salt, pepper.

   

• To peel the cloves of garlic, to cut them in fine plates, to make them cook 2 minutes with fire moderated in a small oiled frying pan.
•  To peel potatoes, to wash them, cut them out of discs of 2 mm, to put them in a cold water pan, to carry to boiling, to let cook 2 minutes.
• To withdraw fire, to drain, pass under cold water and to still drain.
• On a plate with furnace oiled, to lay out half of the plates of potatoes in rosette in order to form 4 circles 10 cm in diameter.
• To distribute above the garlic plates and the sheets of tarragon. To salt to pepper, cover with the remaining potato plates.

• To whitewash of olive oil the paving stones of bar, to salt and pepper; to pose beside: potato circles, to put at the furnace with 200°C (HT. 6) and to let cook 10 minutes.

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Salmon Mixed with shallots and salicornes, melted of tomatos to crystallized orange

A receipt of the restaurant the Coast 

 

ENOUGH EASY

Preparation

• Day before 30 to 40 mn

• The very same day: 30 to 40 mn

• COOKING 3 hours

• +2 H with the refrigerator

Ingredients

For this entry, it is necessary for you

• 400 G of fresh salmon

• 50 G of shallots

• 100 G of salicornes

• 4 cuill. with mayonnaise S.

• 1 cuill. with S. of fresh cream

Melted of Tomatos

• 10 beautiful tomatos 30 G of peeled garlic

• 1 Knob of butter salted

• 50 G of crystallized oranges Sweeten, salt, pepper

• 1 orange juice in a hurry

• 2 cuill. with olive oil S. 1 cuill. with C. of thick fresh cream

• 1 cuill. with mayonnaise C.

Raising

• 4 salmon steaks smoked

To prepare the day before

 

Salmon rillettes:

remove the skin and the edges of salmon. Make cook it, side skin, with the frying pan, then let cool it. Engrave shallot in small dice. Make bleach a few minutes the salicornes in ebullient water and chop them with the knife. Mix salmon, add shallots and the salicornes, mayonnaise and the fresh cream. Stir up delicately until obtaining a very marrowy mixture. Reserve for the refrigerator.

 

The very same day

 

Melted of tomatos to crystallized orange:

remove the skin and the pips of tomatos. In a frying pan, make return the garlic peeled in a knob of butter salted without making it colour. Add the tomato flesh. Salt, pepper and sweeten.

Make cook, all gently with overdraft, until complete evaporation of the water from cooking, 3 H approximately. Cut crystallized oranges in small dice. Give on soft fire 10 mn. Rectify the seasoning with your suitability, Réservez during 2 H with the refrigerator. Sauce with the orange juice emulsion: in a salad bowl, mix using a plunger mixor, the orange juice pressed, the olive oil, the thick cream and mayonnaise, by incorporating them in the order mentioned.

Pose 4 circles of 10 cm in the center of each plate. Fill half of rillettes of cold salmon, the fondue with tomatos to crystallized orange and finish by a smoked salmon disc. Have sauce harmoniously around. Advised wine: white Touraine-Sauvignon Field of the Chaplain.

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Pot of foie gras with 70% of cocoa of St Domingue, balsamic juice

A receipt of the restaurant the Coast 

 

Receipt for 4 people

Ingredients:

• 100 G of Banyuls

• 1 kg of prepared liver (dénervé)
• 12 G of salt of cook ordinary
• 7 G of pepper of China (which one can replaced by black pepper)
• 200 G of chocolate of St Domingue, melted with the Marie bath

Preparation:

• To mix the above mentioned ingredients and to intercalate in the pot, a thickness of 5cm of preparation (liver and spices) and a layer of molten chocolate (not too hot!) With each layer of chocolate spread out over the liver, to make take with the expenses. When the chocolate hardened, to continue alternation until the height of the pot.

• To then cook the whole, covered with aluminum foil, with 100°C during 20 mn with the Marie bath.

• To put at the expenses

• To unmould, slice and be useful with a small salad of cress, vinaigrette to mustard with old, radish, crystallized tomato and a balsamic vinegar feature.

Advised wines: Banyuls