Parmesan croustillant, risotto and wild char

Parmesan croustillant, risotto and wild char

Serves 8   Ingredients   For the croustillants   1 pack filo sheets (shop-bought special dough) 50 g Parmesan 50 g Butter or clarified butter 1 Egg yolk and a little bit of milk (egg wash) 2 sheets of baking parchment   For the pumpkin juice  ...
Rack of lamb and side dishes

Rack of lamb and side dishes

Ingredients   1 rack of lamb serves 2 to 3 persons Baste the meat with a mixture of olive oil, garlic and pepper, place rosemary sprigs all over, leave to marinate for one hour at room temperature (or overnight in the refrigerator, but take out the meat 1 hour...
Sorbet with kiwi

Sorbet with kiwi

Gives around 900 g of sorbet:   Ingredients   Dissolve 150 g sugar in 2 dl of water in a blender   Add 5 peeled kiwis Add 2 dl sweet wine, e.g. a Malvoisie Flétrie Put the mixture in the freezer for about 1 hour Beat 1 egg white firmly with a pinch of...
Beef stew

Beef stew

For 4-5 persons, calculate around 500 g beef ragout and 1 kg vegetables (Brussels sprouts, carrots, onions, etc.)   Ingredients   Take the meat out of the refrigerator 30 minutes before frying   Fry the meat (in portions, if necessary) in a casserole...
Parmesan croustillant, risotto and wild char

Williams pear

Serves 8 Ingredients   For the brioche dough   300 g flour 20 g malt (available in pharmacies) 20 g fresh yeast 60 g milk 2 eggs 175 g softened butter 5 g salt 50 g sugar 1 egg yolk   For the syrup and the pears   500 g water 300 g sugar 50 g lemon...