During the Mardeka Day Hols, I had some friends over for some makan time...here are some:
Tiger Prawns baked with herbes de Provence and garlic oil to start...
My version of a brandade: Ocean trout and Lemon sole brandade served with a salade of basil and lettuce dressed in lemon vinaigrette
To make the brandade (6 souffle ramekins):
1 piece of ocean trout about 250 g
1 piece lemon sole, skinned about 150 g
1 large potato, precooked
3 cloves of garlic, mashed
3 eggs, separated
1 sprig of italian parsley, finely chopped
salt and white pepper to taste
1/2 teaspoon smoked paprika powder
Preheat the oven, butter the ramekins and set aside.
Steam the fish for about 8 minutes, remove, cool and mash the meat finely with a fork to get a fluffy fish paste. Mash the potato and set aside. Beat the egg whites separately. Mix all the ingredients, the beaten egg whites last. Set the ramekins on a baking tray and fold in the mixture. Bake for about 30 minutes or until ready to eat. It will behave much like a souffle and as such, will deflate when eaten later. The potato will give the brandade some body to hold its shape. Serve with a salade of spicy or aromatic vegetables like a mix of roquette, basil, parsley and romaine with a light lemon vinaigrette.
Saucise de Morteau with mash potatoes cream, Dijon mustard aioli and onion sprout.
Simple salade to end with some cheese...
Layered crêpe cake with chocolate ganache and apricot jam.