Princess 212001 Mode D'emploi page 9

To prepare:
1. Squeeze out the moisture from the kernels. Spoon half of the corn into the blender. Add the egg
yolks. Purée well. Spoon the mixture from the blender and stir in the rest of the corn and chopped
chives. Add just enough potato starch until the mixture becomes smooth and thick. Fry the blinis in
the frying pan (or, even easier, on the Princess Table Chef) with a bit of oil, turning until both sides
are nicely browned.
2. Wash and peel the vegetables. Cut all the vegetables into a very fine brunoise (diced). Blanch each
of the vegetables separately and when done, mix them together. Season the vegetables with pepper
and salt and 1 tbsp crème fraîche.
3. Spoon the mayonnaise into a bowl and stir in the tablespoon of crème fraîche. Chop the dill fine and
add it to the mixture. Season the sauce with pepper and salt.
4. Fold the smoked salmon into 4 lovely roses.
5. Serve the dill sauce round the corn blinis. Spoon the vegetables onto the corn blini. Place the salmon
rose on top.
GOUDA CHEESE AND MELON COCKTAIL
Ingredients for 4 persons: 3 to 4 melons (depending on the size), 300 gr ripe Gouda cheese and 100 gr purslane.
Sauce: 2 tbsp tomato ketchup, 1 glass white port, 1 ball candied ginger, 1 pickle, pepper and salt.
To prepare:
1. Cut the melons in half and scoop out the seeds. Use a melon ball scooper and make 10 balls per
person. Use the scooped out melon halves for 4 bowls. Cut off a slice from the bottom so that the
bowls will stand firmly on the table.
2. Cut the cheese into triangles, 7 per person.
3. Spoon all ingredients for the sauce into the Princess blender and blend until the mixture is very smooth.
Add salt and pepper if desired. Pour the sauce over the melon balls.
4. Distribute the cheese triangles and the melon balls with the sauce over the scooped out melon bowls.
Place the filled melon on a plate and place the purslane around it.
STUFFED TROUT WITH HERB-WINE SAUCE
Ingredients for 4 persons: 8 trout fillets, 50 gr melted butter, 100 gr boiled Norwegian shrimp, 1 cooked red
sweet pepper, 1 tbsp curry, 1 dl cream, 1 shot of whiskey, 1 egg, pepper and salt, 250 gr green steamed aspa-
ragus and 1 box of cherry tomatoes.
Sauce: 2 chopped scallions, 100 gr butter, 1 dl white wine, 1 dl fish bouillon, 1 dl cream, 50 gr butter, 50 gr
flour, 1 tbsp chopped chervil, 1 tbsp chopped parsley, 6 chopped basil leaves and 2 branches dill (chopped).
To prepare:
1. Cut off the ends of the trout fillets. Purée these ends in the Princess blender, together with the cooked
red sweet pepper, curry, cream, whiskey and the egg. With a spatula, place the shrimp in the puree
and season with pepper and salt.
2. Place 4 trout fillets on an oiled baking sheet. Pipe the shrimp mousse onto the fillets. Then place
another fillet on top, and spread melted butter on top. Slide the baking sheet into a preheated oven
(180° C) and bake the fish until done, roughly 15 minutes.
3. Sauté the chopped shallots in 100 gr butter. Add the white wine, fish bouillon and cream. Bring to a
boil. In a separate pan, melt 50 gr butter and stir in the flour, forming a smooth roux. Pour the liquid
on the roux and stir well. Bring to a boil again. Add the chopped herbs and season the sauce with salt
and pepper.
4. Remove the skin from the cherry tomatoes by dipping them in boiling water.
5. Place the filled trout fillets on a hot plate. Ladle the sauce all around it and garnish the
sauce with steamed asparagus and cherry tomatoes.
STUFFED COURGETTE WITH TOMATO–BASIL SAUCE
Ingredients for 4 persons: 12 courgette flowers, 100 gr Belgian spinach, 6 egg yolks,
2 shallots, 100 gr shii take, 100 gr chestnut mushrooms, 1 clove garlic, 1 chopped onion,
pepper and salt and 200 gr lime pasta.
Sauce: 2 peeled beefsteak tomatoes, 1 yellow sweet pepper, 2 shallots, 50 gr black olives,
2 tbsp chopped rosemary, 2 tbsp chopped basil, 2 tbsp chopped summer savoury, 2 dl tomato
juice and olive oil.
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