R Oast Beef - Brandt EASY COOK Mode D'emploi

99626453_ML_A.qxd 17/09/03
Recipes
F
ish
Sea bream with dry cider:
Gut and clean the fish and remove the scales. Chop the shallots, slice the
mushrooms, place them in a dish and lay the fish on top. Pour in the cider, add
salt, pepper and a few knobs of butter and place in the oven. Fry the unpee
led, quartered apples in the remaining butter. When the fish is cooked, remove
it from its dish and place on a warm plate. Sieve the liquid off, save the mush
rooms and reduce the stock. Add the cream to the juices and serve with the
apples and mushrooms.
P
oultry
Stuff with a handful of fresh tarragon or coat with a mix made from 6
gloves of garlic crushed with a pinch of rock salt and several peppercorns.
R
oast beef
SAUTERNES and ROQUEFORT Sauce:
Sweat 2 tbsp finely chopped shallots in butter.
Add 100 ml Sauternes and allow to reduce.
Add 100 g Roquefort cheese and let it melt slowly.
Add 200 ml thin cream, salt, pepper and bring to the boil.
BRANDY and PINK PEPPERCORNS Sauce:
Sweat 2 tbsp chopped shallots.
Add 150 ml red win and leave to reduce.
Add the yolk of an egg, 1 tbsp tomato ketchup, 200 g butter, salt and pepper.
Whisk together, while pouring in 3 tbsp brandy and 1 tsp crushed pink
peppercorns.
PEAR and WATERCRESS Sauce :
Cook a pear in enough white wine to cover it. Drain the wine into a jug
and mash the pear.
Blanch a small bunch of watercress, drain and chop.
Braise 1 tbsp chopped shallots in butter.
Add the drained wine and reduce.
Add the pear, watercress and 200 ml thin cream.
Add salt and pepper and bring lightly to the boil .
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1 sea bream weighing 1.5 kg.
500 g mushrooms.
2 cooking apples.
2 shallots.
2 tbsp thick cream.
100g butter.
500 ml cider; salt and pepper
Sauces to go with beef.