Turbot with Catalan style spinach
and hollandaise sauce
Ingredients for 4 people:
8 slices of turbot*, 400 g of spinach*, 100 g of
streaky bacon, 200 g of butter, 50 g of pine nuts, 50 g of raisins, 2 egg yolks,
2 lemon, salt and pepper.
Preparation:
-
Boil and strain the spinach.
-
Cut the bacon into small dice and lightly fry in
oil, adding the pine nuts, the raisins and the spinach.
-
Slowly melt the butter and meanwhile beat the egg
yolks with the juice of the lemon and salt and water in a double boiler.
Remove and slowly add the warm butter until a thick sauce is achieved.
-
Salt and pepper the turbot and shallow fry.
-
Place the spinach on the plate with the turbot on
top. Cover with the sauce and brown under the grill.
*Frozen product
Creamed peas with cockles and wild
Bordeaux mushrooms
Ingredients for 4 people:
600 g of fine peas *, 300 g of cockles *, 150 g of
small wild Bordeaux mushrooms, 2 scallions or 1 onion, 1 l of fish stock, olive
oil, salt and white pepper.
Preparation:
- Finely cut the scallions and fry lightly , without
browning, in a little oil. Add the peas and bring to the boil with the
stock. Liquidise, strain and taste the cream.
- Open the cockles: they should be scalded in water
for 5 seconds to open without them becoming tough.
- Peel and slice the Bordeaux mushrooms and fry them
lightly with salt and pepper in a little oil.
- Place the cockles in a plate, add the creamed peas
and place the Bordeaux mushrooms on top.
*Frozen product
Small squids and shallow fried broad
beans
Ingredients for 4 people:
1/2 kg of small squids *, 1kg of small broad beans *, 4
onions, 2 ripe tomatoes, 1/2 a glass of wine, 1/2 l of fish stock, 3 or 4 cloves
of garlic, fresh mint, oil, salt and pepper.
Preparation:
- Clean the squid and finely slice the onion.
- Lightly fry the onion with the squid tentacles and
cover with the wine. Leave to reduce.
- Fill the squid and lightly fry in oil.
- Blanche the tomato, remove the pips and cut into
small slices.
- Chop the garlic.
- Prepare the fried tomato base, first with the garlic
and then adding the tomato.
- Cover with the stock and add the squid and the
beans.
- When the casserole is removed from the cooker,
sprinkle with chopped mint and cover.
*Frozen product
Puff pastry with cream and small
strawberries
Ingredients for 4 people:
200 g of puff pastry *, 2 pots of whipped cream *, 200
g of strawberries, 100 g of small strawberries, 50 g of sugar, mint leaves, 1
egg yolk, glazing sugar.
Preparation:
- Cut the puff pastry into 10 cm squares and paint the
upper surface with the beaten egg yolk and a little water.
- Cook in the oven at 150º C and allow to cool.
- Wash the strawberries and chop with sugar.
- Fill the pastry with cream and the small
strawberries; sprinkle with glazing sugar.
- Present the dessert by putting a few spoonfuls of
sauce in the plate and the pastry on top. Decorate with fresh mint.
*Frozen product
Hake with artichoke and carrot puree
Ingredients for 4 people:
8 slices of hake *, 800 g of artichokes *, 400 g of
"baby" carrots, 50 g of butter, 50 g of bacon, 1 dl of olive oil,
parsley, salt and white pepper.
Preparation:
- Boil the artichokes and make a fine puree, salt and
pepper and mix in the butter.
- Boil the carrots for 2 minutes, drain well and
lightly fry in oil where the finely chopped bacon has been fried; sprinkle
with chopped parsley.
- Heat a pan, ad a few drops of oil, salt and pepper
the hake and fry.
- Place the puree on a plate, put the hake on top and
decorate with the carrots.
*Frozen product
Octopus with maize and marinated
skate salad
Ingredients for 4 people:
400 g of skate *, 300 g of cooked octopus *, 150 g of
maize *, 80 g of cured ham, 1 frizzy lettuce, 1 raddigio (red endive).
1 carrot, 2 cloves of garlic, 3 dl of olive oil. 1 dl
of vinegar, 1 bay leaf, red pepper, salt and white pepper.
Preparation.
- Finely cut the carrot and slice the garlic; brown
them with 2 dl of oil; add 0.75 dl of vinegar and the bay leaf.
- Salt and pepper the skate and sprinkle with the red
pepper, submerge in the marinade, wait till it boils and remove from the
heat.
- Cook the maize for 10 minutes and drain.
- Clean the salad and prepare a vinaigrette with oil
and the remaining vinegar, salt pepper and red pepper.
- Separate the fat from the ham and finely chop.
- Mix the salad with the maize and the ham and place
on the other side of the plate. Season with the vinaigrette. Place a piece
of the skate .
- Lightly fry the ham fat and put over the octopus.
*Frozen product
Loin of beef with mustard /
asparagus with bacon
Ingredients for 8 - 10 people:
1 loin of beef of about 2 kg *, 200 g of grain mustard,
30 green asparagus, 30 fine slices of bacon, 1 glass of brandy, 1/2 litre of
stock, oil, salt and pepper.
Preparation:
- Clean the beef loin of all fat and sinew; salt and
pepper and cover well with mustard.
- Roast in the oven at 200 º C for 10 minutes, add
the brandy and then let the stock evaporate. Remove after 5 minutes.
- Scald the asparagus and drain well.
- Wrap each asparagus with a slice of bacon and fry in
hot oil.
- Present the loin on the table freshly cut
accompanied with the asparagus and the sauce.
*Frozen product
Shoulder of lamb with turnips -
"Parissienne" potatoes
Ingredients for 4 people:
1 shoulder of lamb *, 400 g of "Parissienne"
potatoes *, 300 g of turnips *, 1 raw sausage, 1 egg, 1 large onion, 1 carrot, 1
leek, 1 glass of dry sherry, thyme, oil, salt and pepper.
Preparation:
- Bone the shoulder and salt and pepper; keep the
bones.
- Boil the turnips for 3 minutes and drain well.
- Mix the sausage with the egg, the turnips and a
pinch of thyme.
- Fill the shoulder and tie.
- Dice the vegetables. Heat the oven to 200º C.
- Coat the shoulder and roast in the oven. When it
starts to colour add the vegetables and the chopped bones. Wait 10 minutes
and cover with sherry. Remove from the oven, leave to rest and boil the
bones with the vegetables until they have reduced sufficiently.
- Once rested, cut the lamb and serve with the well
drained fried potatoes. Put the sauce in a separate container.
*Frozen product
Tart "tatin" with custard
Ingredients for 6 people:
8 or 9 ripe apples, 300 g of sugar, 300 g of puff
pastry *, 75 g of butter
For the custard: 1/2 l of milk, 6 egg yolks, 100 g of
sugar, 1 stick of cinnamon and lemon peel.
Preparation:
- Peel the apples, cut them in halves and remove the
core; meanwhile prepare a golden caramel and some water. Place the apples in
an oven tray.
- Share out the caramel, half to cover the apples and
the other half to cover the pie dish.
- Spread the butter over the apples and bake in the
oven at 170º C for 2 minutes.
- Place the apples in the dish and cover well with the
pastry spread over the top.
- Bake in the oven at 170º C until the pastry is
crisp.
- Turn over while still hot.
- Boil the milk wit the flavourings. Beat the egg
yolks well together with the sugar.
- Pour the milk over the egg yolks, stir well and heat
but do not allow to boil until the sauce thickens. The custard should be
served cold with the warm pie.
*Frozen product
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