Skip to main content

French Food Friday...Saint-jacques à l'huile d'olive vanillée


{photo and recipe from here}




Saint-jacques à l'huile d'olive vanillée



Note the recipe appears firstly in French and the English version is below the French version.


Ingrédients


Coquilles Saint-Jacques
200 g de celeri-rave

60 g de oeufs de lump
3 gousses de vanille
10 cl de crème fleurette
1 noix de beurre
10 cl d’huile d’olive
1 grain de café
fleur de sel, poivre



Recette
Fendre en deux les gousses de vanille et les gratter. Mettre les graines et les fibres dans une petite casserole. Ajouter l’huile d’olive et le grain de café (le grain sert d’exhausteur de goûtpour la vanille). Faire chauffer sans bouillir. Laisser refroidir et recommencer trois fois. Laisser au frais une journée dans un bol filmé.
Chauffer dans une poêle 1 cuillerée à soupe d’huile d’olive, y mettre les saint-jacques salées (mais pas poivrées, car le poivre altère leurs qualités). Les colorer sur la première face, ajouter quelques noisettes de beurre pour bien les faire colorer. Retourner pour colorer l’autre face.
Tailler le céleri en petits dés, les blanchir 20 secondes à l’eau bouillante salée. Bien refroidir et égoutter. Monter la crème fleurette en chantilly.
Mélanger avec le céleri et les perles de hareng. Servir en arrosant les saint-jacques d’huile vanillée.






Ingredients

Scallops
200 g celeriac
60 g herring eggs
3 pieces of vanilla pod
10o ml whipping cream
1 knob of butter
100 ml of olive oil
A coffee bean
sea ​​salt and pepper


Recipe
Split the vanilla beans into two and scrape. Put the seeds and fibres in a small saucepan.

Add olive oil and coffee bean (the seed is used as flavour enhancer for the vanilla).

Heat without boiling. Let cool and repeat three times. Let cool in a bowl.

Heat in a frying 1 tablespoon olive oil, put the scallops salty (but not peppery, because pepper alters their qualities). The color on the first side, add a few knobs of butter until well brown. Back to color the other side.

Cut the celery into small dice, blanch 20 seconds in boiling salted water. Cool and drain well. Whip the cream with whipped cream.Mix with celery and herring eggs.

Serve by sprinkling the scallops with vanilla oil.


Bon appetit et a demain mes belles, Leeann x

Comments

  1. A Blessed Christmas to you and yours Leeanne..hugs and XX Colette ~ Afrique du Sud

    ReplyDelete
  2. Happy new year to all of you from the sunny Sardinia...

    Alghero
    <a href="http://www.hosteras.it>Sardinia</a>

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…