Stew ntawm taum tshiab thiab asparagus nrog truffle kua txiv
4 phaj ntawm phaj
Koj xav tau dab tsi:
- 500 g ntawm ntsuab asparagus
- 500 g tshiab taum ntsuab
- 2 yuav tsum tau dos
- 50 ml ntawm dawb dawb cawu cub
- 200 g ntawm butter
- 10 ml ntawm truffle kua txiv
- 20 grams truffles
- ntsev, kua txob dub
Yuav ua li cas:
Ntxuav asparagus, ua txhaum tawm hnub nyuaj. Taum thiab asparagus ib tus zuj zus ncuav boiling dej, coj mus rau ib tug boil, noj rau 2 feeb, quav nyob rau hauv ib tug colander, yeej dej khov dej. Heev finely chop shallots, muab tso rau hauv ib saucepan, ncuav dawb wine, coj mus rau ib tug boil, noj rau 2 feeb. Maj mam, nplawm, tsav hauv cov roj me me. Ncuav cov kua txob truffle, muab taum thiab asparagus, ntsev thiab kua txob, sov. Ua hauj lwm tam sim ntawd nyob rau hauv warmed daim hlau, sprinkled nrog slices ntawm truffles. Cov taum tshiab tuaj yeem hloov nrog cov kaus poom noob taum flax roj los yog nplaum taum butter. Truffle juice yog muag nyob rau hauv loj supermarkets.
Nyuj carpaccio nrog liab caw jelly
4 phaj ntawm phaj
Koj xav tau dab tsi:
- 400 g ntawm nqaij nyug tenderloin nyob rau hauv ib thooj
- 4-5 ceg ntawm oregano
- ntxiv nkauj xwb tus txiv roj roj
- ntsev, freshly av dub kua txob
Rau galactobureko:
- 8 daim ntawv ntsuam xyuas cov ntawv pov thawj
- 400 g ntawm qos yaj ywm
- 70 ml ntawm mis nyuj haus
- 3 nkaub qe
- 300 g ntawm butter
Rau jelly:
- 200 ml ntawm qhuav liab cawu cub
- 20 g ntawm qab zib
- 5 g ntawm gelatin
- ntsev, av allspice thiab dub kua txob
Kev xa tawm:
- 300 ml ntawm qhuav liab cawu cub
- ntxiv nkauj xwb tus txiv roj roj
- balsamic vinegar
Yuav ua li cas:
Txiav lub tenderloin nrog ntsev thiab kua txob, ncuav nrog txiv ntseej roj, nphoo oregano nplooj nrog cov ntiv tes hauv cov ntiv tes, qhov nqus thiab qhov chaw hauv lub tub yees kom txog 24 teev. Rau cov kua tshuaj ntsuab gelatin hauv 1 tbsp. l. txias dej rau 10 feeb, sib tov nrog liab cawu cub, qab zib, ntsev thiab spices, sov kom dissolve qab zib thiab gelatin. Ncuav mus rau hauv ib lub tais thiab txias, 2 h rau galactobureko qos yaj ywm tev, boil, ntws, qhuav, zuaj nrog warmed mis nyuj thiab ib nrab ntawm cov roj. Ntxiv yolks, ntsev mus saj, txias. Quav 2 nplooj ntawv ntawm filo, smeared lawv nrog melted butter. Tso cov qos yaj ywm hauv lub cev, khawm lub hnab ntawv, muab tso rau hauv lub tais ci, ncuav qab butter ntxiv, ci hauv qhov cub kom txog 180 ° C kom txog thaum xim av daj, txog 15 nas this. Lub caij no, sov lub ci ntsa iab thiab grill cov tenderloin ntawm txhua sab, yog li ntawd cov nqaij "tsawv nkaus", li 3 feeb. Caw liab ua kom yaj li 70 ml. Yeej cov txiv roj roj nrog balsamic balsamic vinegar. Txiav cov nqaij mus rau hauv nyias tej daim, ncuav caw sauce, tom ntej no mus rau nteg tawm galactobureko thiab diced wine jelly. Pab nrog ib tug sib tov ntawm roj thiab vinegar.
Anolotti carbonara nrog sturgeon caviar
4 phaj ntawm phaj
Koj xav tau dab tsi:
- 200 g ntawm hmoov
- 2 lub qe
- 8 nkaub qe
- 2 tsp. gelatin
- 50 g ntawm pecorino cheese
- 2 tbsp. l. whipped cream
- Ntsev, kua txob dub, nutmeg
Rau cov ntses:
- 4 slices ntawm nqaij sawb
- 1 dos dos
- 1 clove ntawm qej
- 30 ml ntawm dawb dawb cawu cub
- 250 ml nqaij qaib broth
- 50 g ntawm butter
- 5 chives ntawm chives
- me ntsis ntawm Parmesan chips
- ntsev, kua txob dub
- 20 g ntawm sturgeon caviar
Yuav ua li cas:
Rau mov paj sib tov nrog qe thiab ntsev, knead lub mov paj, qhwv nws nyob rau hauv ib zaj duab xis, muab nws nyob rau hauv lub fridge rau 1 teev. Rau txhaws, soak gelatin nyob rau hauv 2 tbsp. l. dej txias. Yeej yolks los ntawm 2 tbsp. l. kub dej rau hauv npaus, ntxiv cov soaked gelatin thiab txias. Muab grated pecorino, ntsev, kua txob thiab nutmeg. Sib tov nrog whipped cream. Heev thinly yob tawm lub khob noom cookie, txiav tawm ntawm nws lub voj voog nrog ib lub cheeb ntawm 8 cm Nyob rau hauv nruab nrab ntawm txhua mug muab 1 tsp. sau, to top nrog lwm mug thiab txheej txheem cov sawv nrog qe yolk. Rau cov sauce txiav cov nqaij sawb struts, chop lub shallots, qej thiab chives. Fry lub nqaij sawb nyob rau hauv 1/3 butter, muab mustot thiab qej, ncuav on dawb cawu cub, ntxiv nqaij qaib broth thiab tawm rau 3-4 feeb. ntawm yam tsawg kawg ntawm hluav taws. Lim lub resulting broth los ntawm ib tug zoo sieve rau hauv ib saucepan thiab coj mus rau ib tug boil. Ntxiv lub ntxiv butter thiab chives, lub caij nrog ntsev thiab kua txob. Boil lub aniolotti hauv boiling salted dej, 3 min. Qhov chaw ntawm warmed paib, ncuav sauce, decorate nrog caviar. Xa tam sim ntawd.
Fillet hauv hiav txwv hom lus hauv Normandy
4 phaj ntawm phaj
Koj xav tau dab tsi:
- 4 hom lus ntawm dej hiav txwv (ntses-ntsev)
- 250 g tshiab mussels nyob rau hauv shells
- 100 g ntawm raw peeled cws
- 150 g champignons
- 200 ml ntawm dawb dawb cawu cub
- 150 ml ntawm creamy cream
- 100 ml ntawm mis nyuj haus
- 100 ml ntses broth
- 50 g ntawm butter
- kua txiv ntawm ib nrab ntawm txiv qaub
- ntsev, freshly av dub kua txob
Yuav ua li cas:
Boil lub ntses fillets nyob rau hauv ib tug sib tov ntawm 20 ml ntawm dawb cawu cub thiab 100 ml dej tshaj ib yam tsawg kawg nkaus tshav kub, 10 min. Zoo ntxuav mussels muab nyob rau hauv ib tug huv lauj kaub, ntxiv 80 ml ntawm dawb cawu cub, kaw lub hau tightly thiab muab tso rau medium tshav kub. Sai li sai tau cov qwj nplaum qhib, kom lawv tawm ntawm lub shells. Tshaj tawm cov kua tso tawm los ntawm ib sab cib thiab khaws cia. Rau sauce nyob rau hauv saucepan, sib tov lub cream, mis nyuj, qhov seem uas yog 100 ml ntawm cawu cub, ntses broth thiab lub kua tshuav tawm los ntawm cov taw mussels. Ntsev thiab kua txob. Noj on tsawg cua sov rau 15 feeb. Finely chop lub nceb, Fry nyob rau hauv butter, 10 min. Quav nyob rau hauv ib tug colander thiab ntxiv mus rau sauce nrog nrog shrimps thiab qwj nplais. Noj on tsawg cua sov rau lwm 10 feeb, ces ncuav nyob rau hauv cov kua txiv qaub. Ua kom tiav cov lus ntawm dej hiav txwv nrog cov ntses.
Puff pastry nrog caramelized apples
4 phaj ntawm phaj
Koj xav tau dab tsi:
- 250 g ntawm pastry pastry
- 4 medium me me apples
- 250 g ntawm me me cane qab zib
- 160 g ntawm butter
- 120 ml ntawm Calvados
- Mint
- 2 vanilla pods
- tshiab qab zib los yog qaub cream
Yuav ua li cas:
Yob tawm lub pas taub pas qhwv, txua nws nrog rab rawg. Siv lub thawv rau ntawv 12-15 cm nyob rau hauv kab, ua ib co kab mog. Muab lub khob noom cookie rau ib daim ntawv ci: rau 1 lub taub hau-1 khob noom cookie. Tev kua txiv los ntawm tev thiab tseem ceeb, txiav cov nqaij mus rau hauv nyias slices. Muab apples on mov paj lapped, sprinkle nrog qab zib. Nyob rau hauv qhov chaw muab ib piece ntawm butter qhov loj ntawm ib tug txiv ntoo. Txhaws rau hauv preheated rau 190 ° C cub rau li 18 feeb. Thaum lub khoom qab zib npaj txhij, muab lawv tso rau ib lub phaj loj loj. Preheat Calvados, ncuav nws ntawm sov ncuav thiab muab tso rau hauv hluav taws. Flambéed cakes txoj cai ua ntej muab khoom kho nrog mint nplooj thiab slices ntawm vanilla pod kom nws zoo li ib tug soj caum thiab kua nplooj. Pab nrog tshiab cream los yog qaub cream.
Crispy hnab ntawv nrog camembert, txiv apples thiab lettuce
4 phaj ntawm phaj
Koj xav tau dab tsi:
- 4 nplooj ntawm mov paj, briquette los yog phom
- 4 cov kua qaub (txiv ntsej muag smith, renet)
- 80 g ntawm butter
- 1 Camembert Vajvoog
- 2 tbsp. l. mis nyuj haus
- ntsev, freshly av dub kua txob
- 200 grams zaub xam lav nplooj rau kev ua ntaub ntawv
Yuav ua li cas:
Tev lub apples los ntawm tev thiab tseem ceeb, txiav cov nqaij mus rau hauv me me slices. Nyob rau hauv ib lub lauj kaub frying, cua sov 30 g ntawm butter. Thaum cov roj pib rhaub, muab lub ncuav thiab ua noj hauv nruab nrab kub rau 10 feeb, nplawm qee zaus. Ntsev thiab kua txob. Txiav lub camembert nyob rau hauv ib nrab thiab txiav mus rau hauv me me cubes. Kua txob. Tshav kub thiab txhuam cov khob noom cookie nrog txhuam. Koj tuaj yeem sib faib ib daim ntawv loj loj ua ob ntu - ces lub hnab ntawv yuav me dua. Muab lub ncuav ntawm apples thiab camembert nyob rau hauv nruab nrab ntawm txhua piece ntawm mov paj, twist nws, thiab ces quav nws thiaj li hais tias lub hnab ntawv tig tawm. Nyob rau hauv lub seem uas sov warmed butter, Fry lub hnab ntawv mus rau ib tug Golden xim, tig tshaj, rau 2-3 feeb. ntawm txhua sab. Muab tso rau hauv ib lub tais loj ntawm nyias, flavored rau koj saj, nyob ib ncig mus rau kis envelopes nrog camembert.