Eliane's April Recipes

Eliane’s April Recipes

April 19, 2014
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Eliane’s April Recipes

Eliane’s April Recipes

This month our Cannes based chef, Eliane, has put together a tasty & colorful spring menu. If you’re entertaining during the Easter holidays, this is a meal with “wow factor”, that can be prepared quickly & easily. A fresh & healthy main dish, followed by a decadent chocolate treat…It is Easter after all!!!

To experience Eliane’s cooking first hand, check out her workshops & supper clubs

Poached Fish in White Wine
A beautiful, yummy & healthy dish to spoil your friends & family with...
Poached Fish in White Wine
A beautiful, yummy & healthy dish to spoil your friends & family with...
Ingredients
Servings:
Instructions
  1. Rub the bottom of a large skillet with a pat of butter. Scatter the shallots in the bottom of the pan and lay the fillets on top.
  2. Pour the wine over the fish and then sprinkle with salt and pepper. Scatter the tomato pieces and thyme over the fillets. (If you wish, fit a paper cover into the pan, buttered side down.)
  3. Cover the pan, and bring the liquid to a steady, very gentle simmer, almost a boil; poach 3 to 4 minutes for thin fillets, or more for thicker fillets.
  4. Pierce the center of the fillet with a sharp knife to make sure that the flesh is opaque, or cooked throughout.

 

Smooth Carrot Puree
Eliane's technique for making smooth & tasty carrot mash...
Smooth Carrot Puree
Eliane's technique for making smooth & tasty carrot mash...
Ingredients
Servings:
Instructions
  1. Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 15 minutes.
  2. Purée mixture in a blender with cream and butter until smooth. For extra smoothness, you can pass the mixture through a fine sieve.
  3. Note: Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.

 

Sauce Vierge
To bring the dish together, here is a classic French sauce recipe which you can serve with any shellfish or white-fleshed fish such as cod, sole etc...
Sauce Vierge
To bring the dish together, here is a classic French sauce recipe which you can serve with any shellfish or white-fleshed fish such as cod, sole etc...
Ingredients
Servings:
Instructions
  1. Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
  2. Warm the sauce through for about 2 minutes, then stir in some of the torn basil leaves and sprinkle over and alongside fish.

 

Moelleux au chocolat
French chocolate lava cake…gooey, chocolatey and naughty (but nice)!
Moelleux au chocolat
French chocolate lava cake…gooey, chocolatey and naughty (but nice)!
Ingredients
Servings:
Instructions
  1. Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
  2. In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
  3. Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.
  4. Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
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Friend in France guide, always on the lookout for new ways to help visitors discover authentic Provencal sights, smells & tastes. A culture addict & lover of adventure, long distance travel & tasty food.

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