A tremendous meal

Un repas extraordinaire

Not to mention the week or the month that just passed. He too enjoyed it, too frozen and too worked up. Think of the weekend that is coming up. Invite friends to relax a little together ? Going to the cottage with the kids ? Or simmer a small meal extraordinary because it deserves it ?

Whatever the reason for you, I have recipes for the end of the week generous, elegant and tasty, with bursts of joy memorable with each bite.

I will begin with a dish of scallops that I dedicated to my sister, who loves them. Cooked quickly and served with a cream of corn and foie gras, these shells, they promise to be at the height of the feast. Most importantly, do not cook it not too much for the delicate scallops, because they are at risk of developing a texture of wet cardboard. The salmon tartare, you will be prepared in the mild version to put in before the salt of the olives. By adding a drop of whisky, you adoucirez the game of the flavors, which become particularly enjoyable. Prepare a festive meal erases all the worries of the week.

This year, we deserve our party each week-end !

Scallops cream corn and foie gras

You know my passion for foie gras in Quebec. Here is a nice way to prepare it in small quantities without breaking the piggy bank. For a lighter version, the foie gras can be replaced by asparagus.

Servings : 4

Preparation time : 10 min

Cooking time : 20 min

Ingredients

  • 1 box of corn kernels
  • 1 tbsp vegetable oil
  • 1 large shallot, peeled, finely chopped
  • 1 clove garlic, peeled, minced
  • 375 ml (¾ cup) whipping cream (35 %)
  • 1 pinch of turmeric
  • 2 tbsp of salted butter
  • 12 scallops means
  • 1 tbsp of corn flour fine
  • 175 g (6 oz) of foie gras au torchon (or 24 small fine asparagus)
  • Salt and ground pepper

Preparation

  1. Drain the corn kernels. Place 4 tbsp of the corn kernels in a bowl. The book remains.
  2. In a skillet, heat the oil. Add the shallot and garlic. Sauté over medium heat 4 minutes. Add the corn kernels reserved, and cream. Bring to a boil. Season with salt and pepper. Stir in the turmeric. Lower the heat and simmer over very low heat for 7 minutes.
  3. In an electric mixer, transfer the contents of the pan. Mix in small shots to get sauce smooth. (If you are using the foie gras in the recipe, stir in 1 tbsp of foie gras to the sauce). Note : the sauce can be prepared an hour in advance and reserved in a bain-marie.
  4. Dredge scallops in cornmeal fine and shake to remove excess.
  5. In a large skillet, melt the butter. Add the scallops and cook for about 1 minute before the return. The scallops should be well browned. Cook the other side for about 1 minute. Pepper generously.
  6. Transfer the scallops on warm plates. Cover with small slices of foie gras (or asparagus). Pour the sauce and garnish with corn kernels reserved. Serve immediately.

Salmon Tartare with olives

The salmon, fish of our home, goes well with olives, which brought a contrast of salt and earthy flavor. Serve with slices of baguette or walnut bread and a glass of white wine well chilled.

Servings : 4

Preparation time : 15 min

Ingredients

  • 450 g (1 lb) of fresh salmon fillet
  • 1 shallot, peeled, very finely chopped
  • 1 tbsp of finely chopped chives
  • 6 small gherkins, finely chopped
  • ½ C. t. of sugar
  • 1 pinch of ground ginger
  • 2 tbsp olive oil extra-virgin
  • 1 tbsp of mayonnaise
  • 1 tbsp whiskey (or lemon juice)
  • 12 gooseberry green in halves (or green grapes)
  • 110 g (4 oz) black olives, finely chopped
  • 1 pinch of ground nutmeg
  • Salt and ground white pepper

Preparation

  1. Using a knife, chop the salmon finely and more is also possible.
  2. In a large bowl, mix the salmon, shallot, chives, pickles, sugar, ginger, oil, mayonnaise and whiskey. Add half of the currants, finely chopped (or raisins). Note : the mixture can be prepared up to 2 hours in advance and reserved in the refrigerator.
  3. In a bowl, mix the olives, chopped and nutmeg.
  4. Divide the mixture into ramekins greased and return on cold plates. Cover the top of the olives. Garnish with the remaining gooseberries or green grapes. Serve immediately.
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