FOR 1 PERSON
Difficulty: Medium
Preparation: 15min
Mix all the ingredients of the soup: 100ml of orange juice, 1 cofee spoon of soybean paste, 1 tablespoon of rice vinegar, 2 tablespoons of olive oil. Set apart.
Sauté the monkfish in a griddle, slice and set apart.
Pour 3 tablespoons of soup at the bottom of a deep dish, place the monkfish fillets and the trout roe on the top. Serve with a side of daikon slices (Japanese turnip).
FOR 4 PERSONS Difficulty: Easy Preparation: 15min INGREDIENTS 150gr Lamb Sweetbreads Season Mushroom Mix Lamb Stock Salt Pepper Thyme 4 Leafs of Swiss Chards Olive Oil PREPARATION Heat two tablespoons of olive oil in a frying pan and stir fry the sweetbreads of lamb. Add the mushroom mix and sauté until golden. Add the Swiss
FOR 1 PERSON Difficulty: Medium Preparation: 30min INGREDIENTS 6 Thin Bass Fillets Vegetables Mix to Taste 150ml Soy Sauce 150ml Ginger Oil PREPARATION For the vinaigrette… Mix –don’t blend- 150ml of soy sauce with 150ml of ginger oil –see recipe in “Scallop Skewer with Mustard and Ginger”-. Heat the mix in a frying pan.
FOR 4 PERSONS Difficulty: Easy Preparation: 20min INGREDIENTS 500gr Reinette Apple 250gr Sugar 200gr Butter 1 Puff Pastry Dish PREPARATION Heat the butter at low temperature in a frying pan with removable handle and add the sugar. Make a golden caramel. Peel the apples and brown them in the caramel. Place the puff pastry dish
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