Barbue a la Biere De Garde, Galette De Choux Et Lardons P

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Barbue a la Biere De Garde, Galette De Choux Et Lardons P Ingredients

2 Brill weighing 900g to 1 kg

Instructions for Barbue a la Biere De Garde, Galette De Choux Et Lardons P

MMMMM---------------------------SAUCE-------------------------------- 1 1/2 dl Aged beer; (e.g. Jenlain) 4 Finely minced shallots 2 Tomatoes peeled and seeded Parsley stems Chives 2 1/2 dl Fish stock Salt & pepper Minced chives Chopped flat parsleyMMMMM--------------------------GARNISH------------------------------- 250 g Choux vert nouveaux 80 g Bacon; cut into lardons ; and blanched 30 g Smoked bacon cut into -lardons and ; blanched 50 g Butter 80 g Maroilles or Munster cheese Salt and pepper 2 Sheets filo pastry 80 g Melted butterMMMMM------------------------PEARL BARLEY----------------------------- 80 g Pearl barley or wheatMMMMM--------------------------ENDIVES------------------------------- 16 sm Belgian endives Salt & pepper Lemon juice Sugar Butter Chives cut into matchsticks Trim and gut the brill. Cut the fish in two, lengthways. Cut each half into thick slices 2-3 cm. You have at least 8 pieces. Quickly colour the brill in a frying pan. Transfer to a shallow butter pan. Sprinkle with shallots, tomatoes, parsley stems and chives. Wet with the beer and fish stock. Season and bring to a boil. Cover with a piece of buttered parchment and cook in a hot oven at 180C for 8-10 minutes. Sauce: Once cooked, remove the fish and pour the cooking liquid into a saucepan. Reduce in volume by three quarters. Gradually mix in the butter, season and strain through a fine sieve. Add the chopped parsley and chives into the sauce. Garnish: Finely slice the green cabbage and blanch. Melt the butter and cook the bacon. Add the cabbage and cook gently over the heat covered with paper for 10-12 minutes. Remove from the heat and add the cheese which has been cut into small cubes. Cut the filo into long strips 6cm x 12 cm. Use 3 bands per galette. Butter each strip and stack on top of each other. Place 2 spoonfuls of the cooled cabbage into the centre and fold closed. Place the galettes in a hot oven at 180C until lightly coloured. Barley: Cook the barley in boiling salted water. Refresh and reheat in butter or steamed. Endive: Carefully remove the outer of the leaves of the endives until the yellow heart is exposed. Gently cook in a little butter, salt, sugar, lemon juice and water. Cut in two lengthways and lightly colour in a frying pan. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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