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Tepid wolf salad with pourpier
Cooking Recipe Preparation time
20mn
Cooking Recipe Ingredients
• 1 wolf of 1 kg • 2 pieces of tomatoes or 300 grams • 3 packets of pourpier • 180/200 g of courgettes middle • 10 pieces of olive black • 15 cl of olive oil • 3/4 of lemon • juice 1 boot of dill |  |
Cooking recipe preparation instructions
Preparation: Make raise the nets of wolf, as well as skin, by your fishmonger, retail then in 6 equal portions. Make cook them in a dish in the oven to 200 degrees about, during 5 to 8 minutes, with 5 cl of olive oil salt and pepper. Cut the courgettes in sections of 5-cm long, cut them fine blades of 2 mm of thickness, with the help of a mandolin , then of it. Make 48 blades of it. Put them to cook to water while salting since boiling point. Verify that they are crunchy, cool them then in the very cold water with ice cubes. Drain. Reserve on a plate. Peel the pourpier while taking the leaves solely that you wash and drain. Cut the tomatoes in small dice of 1 cm, after having peeled them and cored. Cut the black olives in tr
Restaurant
Name: | La Bastide Saint-Antoine |
Phone: | +33 4 93 70 94 94 |
Website: | www.jacques-chibois.com |
Address: | "48, avenue Henri Dun |
City: | Grasse |
Country: | Fr |
Overview: | "After a great tour de France and learning from the best chefs such as Vergé, Outhier and Guérard, Jacques Chibois presided at the Royal Gray in Cannes. In 1996, he opened his own restaurant, the "La Bastide Saint-Antoine", an ancient mansion, situated at the heart of the Grass countryside. This 18th century residence has been renovated in the Provence style and is now a luxurious paradise, where Jacques Chibois, passionate chef and poet, will show you all the delicacy of its creative and inspirational Provencal cuisine." |
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