Week’s menu

11 – 17 May

In this confinement, we are all put to the test: caregivers, patients, families … One of the only positive points is that we rediscover our values ​​of care for the other, solidarity, common good and love. And what better proof of love than to cook for those we love. This transmission value has been driving me for years. First with our son, Nathan, whose bursts of gluttony at the table fill us with happiness, then with all those I love. Every day they inspire me to create and imagine new tasting and associations. Then, I wanted to extend this creativity in concentric circles, from the Scook cooking school in Valence, then in the edition of creative recipes, easy and accessible in the books of the same name. So that you can, at home, in these exceptional times, find these simple recipes for cooking at home with the essentials techniques to their success. I hope you enjoy these cooking tips dedicated to such a beautiful cause: the pleasure of making people happy.

With these recipes, my wish is to enhance eating well, in our daily lives, as we can, with what we have at home of course. These recipes are not imposed, they only offer one more perspective when cooking. Here are the recipes to discover this week: Look at the recipes :

Cooking
2 litres of oil

The vegetables
1 zucchini
2 carrots
2 artichokes pepper
1 lemon

Tempura (doughnut dough)
75 g curd cheese
1 egg 12.5 cl cold water
15 g baking powder
50 g cornstarch
100g of flour
1 pinch of fine salt

The fish
24 sardine fillets

Choron sauce
4 egg yolks
10 cl of water
5 cl white wine
150 g “clarified” butter
1⁄2 shallot
3 sprigs of tarragon
2 g mignonette pepper
2 tsp. tomato paste
Salt

1️⃣ Vegetables
Preheat a deep fryer to 180°C or heat oil in a saucepan.
at medium heat. Wash the zucchini, then cut it into sticks. Peel the carrots and cut them into sticks as well. remove the leaves of the artichokes to keep only the bottoms then cut them into thin slices with a mandolin. Sprinkle these slices with lemon juice to prevent them from blackening.

2️⃣ The dough
Prepare the tempura dough by mixing all the ingredients in a salad bowl.
with a whip. be careful not to make lumps.

3️⃣ Choron sauce.
In a saucepan, combine the ingredients for the recipe. The liquid can be white wine or vinegar. boil it. there should be only a quarter, barely, of the starting volume left. This is called “making a reduction” in culinary jargon. Set aside. In a bowl, break the eggs and keep only the yolks. add about 2.5 cl of water per yolk. Mix with a whisk to obtain a foamy mixture. Then place this mixture in a saucepan of a suitable size, neither too large nor too small. With a whisk, vigorously beat the yolks in the saucepan heated in a bain-marie or over very low heat. You can also use an electric whisk. After 5 to 6 min, the yolks are very frothy, warm and form a light, pale mass. When the yolks start to attach to the bottom of the pan, stop cooking. Remove the pan from the heat. In a saucepan, place the butter, melt it (without boiling) over low heat. Remove it from the fire, eliminate the scum and recover only the beautiful yellow oil. add this clarified butter very slowly, whisking, like a mayonnaise. The base of the sauce is finished: it’s a sabayon.
Pass the sabayon through a fine sieve to remove any lumps. At this stage, you can make 2 different sauces.
Add to the sabayon the filtered and cooled “reduction” prepared in the first step of this recipe. don’t forget to add a little salt.

4️⃣ Finishes
Dip the sardine fillets and vegetables in the tempura batter, then fry them in a saucepan or deep fryer for about 2 to 3 min. Drain, pat dry on absorbent paper, then salt. Enjoy it hot with the Choron sauce.

The marinade
2 carrots
1 onion
2 zucchini
3 tbsp. honey
5 cl soy sauce
7.5 cl sherry vinegar
5 cl olive oil
2 tsp. sesame seed soup
1 turn of pepper mill

1️⃣ The marinade
Peel the carrots and onion. Wash the zucchini, remove the ends. Cut the carrots and zucchini into fairly thin sticks with a knife or, better still, with a mandolin if you have one, or in a food processor. Cut the onion into thin slices. In a salad bowl, combine the honey, soy sauce, vinegar and olive oil. Mix well, to dissolve the honey. Add sesame and pepper.

2️⃣ Meat
Prick 2 fins on each skewer. In a large dish, place the vegetable garnish (carrots, onion, zucchini) then the skewers. Cover with the marinade. Leave to marinate for 30 minutes in the refrigerator.

3️⃣ Cooking
Drain the skewers and then the filling. remove the juice. Lightly season the skewers and then cook them in a pan with the butter over medium heat for about 10 min. brown them well and then lower the heat to let them cook “to the heart”. Meanwhile, in another pan, sauté the vegetable garnish (carrots, onion, zucchini) in olive oil for 5 min. do not salt: the preparation is enough with the soy sauce. Serve garnish and skewers.

Tip : do not marinate the skewers for more than 1 hour in the soy sauce mixture, otherwise they will be too salty. Set a timer so you don’t forget!

Chocolate mousse Pic by Valrhona
320 g dark chocolate
150 g liquid cream
3 egg yolks
7 egg whites
50 g caster sugar

Raspberry espuma
200 g raspberries
1⁄2 tsp. green aniseed + for decoration
120 g liquid cream
20 g icing sugar