| from the restaurant "RENDEZ-VOUS DE CHASSE" in Colmar |
| Ingredients to serve 6 people: 1 kg of perch 2 eggs 250 g crème fraîche 500 g crayfish
Ingredients for the sauce: |
Lift the perch off in fillets, grind the fillets, mix in the eggs and crème
fraîche until the forcemeat is smooth. Season with salt and pepper. Add
the crayfish tails which have been boiled for 5 minutes.
With two soup spoons mold the forcemeat into large dumplings and simmer
them for 20 minutes.
Half-cook the crayfish carcasses in olive oil with the shallots and the
garlic, then flambé them with cognac. Add the white wine and the water and
cook for 20 minutes. Pound the carcasses and strain. Add the cream and
let reduce by three-quarters, then add in the butter. Season with salt and
pepper.
|
| from Jean Yves SCHILLINGER, Colmar |
| Ingredients to serve 4 people: 4 fillets of "Rouget Barbet" fish 200 g of marrow 1 branch of thyme 1 dl of olive oil 20 g of cumin sea salt 1 shallot 3 dl of red wine 1 dl of fish stock 2 dl of very concentrated beef stock 50 g of butter |
Scale the fish, lift out the fillets and remove all small bones. Carefully
remove the fillets of marrow . Cook the fish fillets in olive oil.
Two-thirds of the way through the cooking, place the red snapper fillets in
a baking dish and place the marrow on the fillets and finish cooking in the
oven.
Sauté the cumin in a dry non-stick pan and lightly fry the thyme in a small
amount of olive oil. Place the cumin and the thyme on the marrow with a
bit of sea salt.
To prepare the sauce, half-cook the minced shallot. Deglaze the pan with
pinot noir wine and let reduce by two-thirds. Add the fish stock and the
concentrated beef stock and let reduce until the sauce coats the back of a
spoon. Add butter and correct the seasonings.
|
| from the restaurant "CHAMBARD" in Kaysersberg |
| Ingredients to serve 4 people: 500 g of sole cut in fillets of 4 cm 150 g of fresh mushrooms chervil 4 dl of Tokay wine 4dl of fish stock 2 dl of crème fraîche 10 g of fresh butter |
Reduce the Tokay wine with the mushrooms and crushed chervil, then moisten
with the fish stock and reduce by half and let cook 10 minutes. Add the
crème fraîche and cook for 5 minutes. Strain the sauce, add the butter and
correct the seasonings. Poach the fillets of sole in well seasoned fish
stock. Pour the sauce over the fillets of sole and garnish with carrots
and celery, small chanterelle mushrooms and the julienne of truffles.
|
| from the restaurant "ANTHON" in Obersteinbach |
| Ingredients to serve 8 people: 1 fillet of salmon 1 fillet of perch 1 fillet of monkfish 8 sea scallops 1 bunch of chives 1 bunch of dill 1 bunch of chervil 2 shallots chopped parsley 30 cl of olive oil 10 cl of lemon juice salt and pepper |
LCut the fish into very thin slices. Lay out the slices, alternating
between fish, so that the the color shades lower in tone. Season with salt
and pepper.
Prepare a vinaigrette with the olive oil and the lemon juice,
incorperating the chives, dill, chervil, shallots and parsley which have
all been very finely chopped.
Just before presenting pour the vinaigrette over the fish and serve with
hot toast.
|
| from the restaurant "L'ARSENAL" in Strasbourg |
| Ingredients to serve 4 people: 800 g of pike fillet 30 cl of Riesling wine 50 cl of crème fraîche 20 cl of fish stock 20 g of butter 200 g of fresh noodles several bread croutons salt and pepper
|
Poach the noodles in salted water. Slice the pike fillet into escalopes
and panfry them in butter. Put to the side. In the same pan deglaze with
the Riesling and reduce by 1/3. Add the fish stock and reduce by 1/2. Add
the crème fraîche, cook for 5 minutes and add in the butter. Correct the
salt and pepper seasonings.
Give the croutons a golden color.
Place the noodle on the plate and sprinkle on some croutons. Place the
pike fillets on the plate and pour the sauce over them. Serve very hot.
|
| from the restaurant "LE CROCODILE" in Strasbourg |
| Ingredients to serve 4 people: 200 g of vermicelli 4 lobsters of 300g each 1 carrot 1 onion 5 cl of vinegar salt and pepper 6 tomatoes 1 shallot 4 cl of olive oil 1 bay leaf 1 branch of thyme 1 orange 30 pink peppercorns 2 cloves of garlic 80 g of butter 200 g of green beans chervil
|
Break the vermicelli and cook them in 2 cl of olive oil in a pan over low
heat, stirring, until they are golden. Cover with water and add the
garlic, salt and pepper and cook for 12 minutes. Dunk the tomatoes in
boiling water for a minute. Peel the tomatoes, cut in two, press to remove
the seeds and chop. Cook the tomatoes for 5 minutes in a casserole with 2
cl of olive oil, chopped shallot, bayleaf and thyme.
Peel the orange and cook the zest for a minute. Squeeze the orange juice.
Drain the vermicelli and then reheat with the orange juice, the pink
peppercorns and butter.
Cook the lobsters in a court bouillion with the vinegar, pepper, and rounds
of carrot and onion for two minutes. Let the lobster cool down in its
cooking liquid and then remove the lobster meat from its shell.
Cook the green beans in salted water.
On the plate place the vermicelli, the green beans and the lobster cut in
two. Decorate with chervil and orange zest.
|
Served with Aniseed Veal Juice |
| from the restaurant "LA VIEILLE ENSEIGNE" in Strasbourg |
| Ingredients to serve 2 people: 1 bream fish of 700 g - 800 g 4 firm tomatoes of 100 g each 400 g of fresh fennel 5 dried aniseed stars olive oil salt and pepper 50 g of butter 1/4 liter of veal stock 5 soup spoons of fish stock
|
Scale the bream fish, lift off the fillets and remove bones. Use the bones
to make a fish stock. Remove the skins from the tomatoes and carve a
circle out of the tops and empty with a spoon, so that they may be stuffed.
Clean, chop and blanch the fennel for 5 minutes. Sauté the fennel in
butter and season. Let cool before stuffing the tomatoes with the fennel.
Close the tomato with its cover and sprinkle with olive oil. Cook the
stuffed tomatoes in the oven for 7 to 8 minutes at 180° C.
During this time brush the bream fillets with olive oil in a non-stick pan.
Put the fillets to the side. Deglaze the pan with the fish stock, veal
stock and aniseed stars. Let infuse for 5 minutes. Strain the sauce, add
butter and correct the seasonings.
Place the bream fillet with the tomatoes on each plate and pour on the
sauce. Serve hot.
|