La Reserve de Beaulieu, Salmon fennel timbale

La Reserve de Beaulieu

Salmon and Fennel timbale

Smoked salmon

shavings of fennel

Salmon rowe

Cream Fraiche with tarragon

Lemon zest cut into strips

Dill to decorate 

Phyllo dough

Cut small rounds of phyllo dough and bake for about 10 minutes until golden brown.

Prepare the Creme Fraiche and fresh tarragon.  Combine both ingredients.

Prepare the shaving of fennel using a mandolin or even the food processor with proper blades to make thin strips.   Before cutting the lemon to marinate the fennel, remove the zest from the lemon using a vegetable peeler.  Cut the lemon zest into strips and put aside.  Use the lemon juice to marinate the fennel for about 10 minutes.

To plate the dish.  Use a round mold to mount all ingredients as follow:

Phyllo dough 

cream with tarragon

Fennel 

Smoked salmon

sprinkle salmon eggs over the dish and decorate with dill.

Note:

We had this dish at the La Reserve the Beaulieu, while enjoying a great summer day in the south of France. 

Rissotto in Fava beans and mushrooms

Ingredients:

Prepare rissotto.  Refer to the Lemon rissotto recipe.

For fava beans:

onions, 

fava beans, fresh

parsley

salt and pepper

Mushrooms.

Sautee all ingredients including mushroom and layer each cup with Rissotto and fava bean mixture.

Tuna Tartare on spoon and Ceviche

Tuna Tartare served on spoons

Ceviche served on spoons

Appetizer served on spoons - Figues, Pasta, salads and Eggplant

Figues with Sabayon sauce

Ingredients:

250 g. mascarpone

Fresh figs

3 egg yolks

4 tbs. sugar + 4 tbs. sugar for figues

1 small glass of marsala wine

5 figues

20 g. butter.

Beat the eggs with the sugar and marsla.

Heat a pot of water bring to a boil and reduce heat.  Place a nonreactive pot or container on top of simmering water and beat constantly until the sabayon is creamy.  Place on cold iced water.

One it is cold, then fold in the mascarpone.

In a pan, sautee the figues with butter and sugar until caramelized.  Leave to cool.

On top of each spoon served the sabayon and figues.  Figues must be at room temperature.

OTHER IDEAS

Burrata salad on spoon

Eggplant parmergiana

Pasta Ricotta and sundried tomatoes

Pasta Ricotta and olives

Pasta and Ricotta with pesto sauce

Pasta and Ricotta with arrabiatta sauce

Charcuterie served on spoons

Charcuterie served on spoons

Tomato and cheese

San Daniele & Melon

Breasaola & zucchini

Gorgonzola and pear

Talleggio cheese and grapes

Pecorino and raisins

Cannellini Puree with Lnagoustine

Puree de Cannellini et langoustines

Ingredients:
1 can of cannellini beans

Shrimp or langousrtines

olive oil

2 Tbs. parsley

Salt

Cook shrimps for about a minute with olive oil, season with salt and pepper and parsley.

Season the puree with olive oil and salt

Serve puree on individual spoons, top with shrimp.

Great for small dinner party.

Lobster Cobb Salad

LOBSTER COBB SALAD

Serves 4

2 tbsp. Dijon mustard

1 tsp. dried oregano

1 tsp. chopped garlic

1 tsp. chopped shallot

1 tbsp. Worcestershire sauce

¼ cup balsamic vinegar

½ Cup grapeseed oil – or Olive oil

Salt and pepper

2 Maine lobsters 11/2 pound each, steamed for 12 minutes and cooled in a bowl of ice water.

3 head of butter lettuce tough leaves removed, washed, dried and chopped.

2 cups cherry tomatoes cut in half

1 cup blue cheese (optional)

2 avocados chopped

4 oz applewood-smoked bacon cooked until crisp and crumbled

4 hard boiled eggs

Directions:

1.       Make the dressing in a medium bowl add the mustard, oregano, garlic, shallot, Worcestershire and vinegar and whisk until combined.  Slowly drizzle in the olive oil or grapeseed oil while whisking constantly until vinaigrette emulsifies.  Season to taste with salt and pepper

2.      Remove the lobster from the water once they have completely cooled.  Crack the shells and remove the meat and cut into bite-sized pieces.

3.      Place a quarter of the lettuce on each plate and arrange from left to right, in straight lines starting with the tomatoes, blue cheese, lobster meat, avocado, bacon and finally the sliced egg.  Serve a ramekin of the balsamic vinaigrette.

Recipe from the Sunset Tower Hotel, LA California