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.
Simple salade to end with some cheese...
Layered crêpe cake with chocolate ganache and apricot jam.
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