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| Illkirch-Grafenstaden et sa région |
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Alsatian appetizers & recipes |
| Appetizers -------------------------------------------------------------------------------- Lobster and Veal Headcheese with Caviar from the restaurant "Aux Armes de France" in Ammerschwihr Ingredients to serve 4 people: 1 head of veal (cleaned, bones removed and ready to cook) 2 lobsters Aromatic spices for the cooking of the head of veal (carrots, onions, sprig of parsley, salt, pepper and leeks) gelatin (8 to 10 sheets per liter) chervil, basil and parsley balsamic vinegar, olive oil and curry powder . Blanch the head of veal and cook with the aromatic spices. Recuperate the cooked carrots and mince them. Dice the well-cooked head of veal. Cook the lobster, remove the meat from the shell and dice the lobster meat. Strain the head of veal stock, season and add the gelatin. In a bowl, mix the cubes of head of veal and lobster with the carrots and the herbs. Assemble these ingredients in a terrine, cover them with the head of veal stock and refrigerate for 24 hours. To prepare the accompanying vinaigrette, combine balsamic vinegar with olive oil, salt, and curry. Serve the terrine cut in slices with a spoonful of vinagrette and a little caviar on the side. -------------------------------------------------------------------------------- Packets of Sea Cabbage from the restaurant "LA COURONNE" in Baldenheim Ingredients to serve 4 people: 4 leaves of green cabbage 200 g of monkfish 200 g of red gurnet 4 fillets of sole 200 g of hake 150 g of mussels (removed from shells) 100 g of carrots 50 g of celery 25 cl of white wine 50 g of salmon eggs 10 g of shallots 200 g of butter salt and white pepper . Dice the carrots and celery into very small cubes and blanch them. Blanch the cabbage leaves and refresh them in cold water. Place each cabbage leaf on a sheet of aluminum. Place a slice of each different fish in the cabbage leaves. Season with salt and pepper. Add the mussels and the cubes of carrots and celery. Close the aluminum packets and steam them for 15 minutes. To prepare the white butter sauce reduce the white wine in a saucepan with the chopped shallots, whisk in the butter in small quantities, and season with salt and pepper. Pour the white butter sauce onto warm plates, place the cabbage packet (which has been taken out of the aluminum) in the center of the plate, finish by decorating with some salmon eggs and a touch of parsley or chervil. -------------------------------------------------------------------------------- Packets of Brill with Sauerkraut from the restaurant "SCHADT" in Blaesheim Ingredients to serve 4 people: 600 g of brill fillets 4 sheets of brick pastry (phyllo pastry may be substituted) 50 g of shallots 10 cl of cr�me fra�che 150 g of butter 1 lemon 500 g of cooked sauerkraut olive oil salt and pepper In the center of a sheet of brick or phyllo pastry place some sauerkraut and 150 g of brill which has been seasoned with salt and pepper. Cover the fillet with sauerkraut and fold the sheet of pastry so that the packet is closed. Cook the packet in the oven with a little olive oil. In a saucepan, reduce the white wine and the shallots. Add some cr�me fra�che and let boil for five minutes. Add the butter in small quantities, season with salt and pepper, and strain. Peel the lemon and separate the lemon segments. Pour the white butter sauce onto the plate, place the brill packet in the center, and decorate with the lemon segments. -------------------------------------------------------------------------------- Lasagna with Crayfish Tails, Chanterelle Mushrooms, and Green Asparagus Tips "L'ECREVISSE" in Brumath Ingredients to serve 4 people: Pasta: 500 g of flour 6 egg yolks 4 whole eggs 2 spoons of oil 10 g of salt Crayfish sauce: Crayfish should be cooked with thyme, bayleaf, carrot, onion, cognac and cream. Roll out the pasta and cut into circles of 10 cm in diameter (3 per person). Cook the pasta. Remove the crayfish shells, strain the sauce and season. Half-cook the chanterelle mushrooms in butter with shallots, garlic and season with salt and pepper. In a separate pan half-cook the lettuce which has been julienned. Cover a sheet of pasta with a layer of chanterelle mushrooms, followed by the lettuce, some sauce and the crayfish. Begin this construction again and finish with a final layer of pasta. Place the lasagna in the center of a plate, pour the sauce around the lasagna and decorate with the green asparagus tips and some squid ink pasta. -------------------------------------------------------------------------------- Glazed Pearl Onions and Raw Goose Liver with Sea Salt and Chives from the restaurant "AU FER ROUGE" in Colmar Ingredients to serve 4 people: 160 g of goose liver 16 pearl onions 1 red leaf salad 1 curly endive salad 2 tomatoes chives sea salt and pepper truffle 20 g of cooked duck liver 10 cl of cream 15 cl of poultry stock X�r�s vinegar sugar and butter Peel the onion skins, then cooked them in a saucepan with butter, water, sugar and a touch of fine salt until they have a shiny glaze and are crunchy. Clean the two salads and seperate them into small bouquets. Snip the chives and remove the seeds from the tomatoes and dice them. Thinly slice the raw goose liver and season with sea salt, ground pepper and a generous helping of chives. To prepare the sauce mix the poultry stock, the cooked duck liver and the cream to which several drops of X�r�s vinegar has been added. Season with fine salt and pepper. Place the glazed pearl onions in the center of the plate. Around the edges of the plate alternate between the two salads. At the bottom of the plate make a small pool of sauce. Place the slices of goose liver on top of the glazed pearl onions. Scatter the diced tomatoes and a bit of minced truffle. -------------------------------------------------------------------------------- Scrambled Farm Eggs with Truffles and a C�pe Mushroom Savarin from the restaurant "LE PARC" in Obernai Ingredients to serve 4 people: 10 farm eggs 40 g of truffles 60 g of butter 200 g of c�pe mushrooms 1,2 dl of cream 1 dl of milk truffle juice chervil salt and pepper 1 dl of chicken breast stock 1 soup spoon of Madeira To prepare the c�pe mushroom savarin, trim the stems, clean the mushrooms and mince them. Half-cook the mushrooms in butter and put them to the side before they are colored. Beat 2 eggs with the milk and 1 dl of cream. Add the seasonings and the chervil. Add the mushrooms and fill 8 savarin molds which have been well greased with butter. Cook in the oven for about 10 minutes. To prepare the sauce, reduce the chicken stock by half and add the Madeira, the truffle juice, the butter and seasonings. Put to the side. To prepare the eggs, cut 8 small round disc of truffles and put aside for decoration. Julienne the rest of the truffle and half-cook in butter. Add the 8 eggs, a trickle of truffle juice and seaonings. Stir while cooking over low heat until a soft consistency has been obtained. Unmold the savrins (2 per plate), stuff with the scrambled eggs and garnish with a trickle of sauce, the reserved slices of truffles and a bit of chervil. -------------------------------------------------------------------------------- Scrambled Farm Eggs with Truffles and a C�pe Mushroom Savarin from the restaurant "LE PARC" in Obernai Ingredients to serve 4 people: 10 farm eggs 40 g of truffles 60 g of butter 200 g of c�pe mushrooms 1,2 dl of cream 1 dl of milk truffle juice chervil salt and pepper 1 dl of chicken breast stock 1 soup spoon of Madeira To prepare the c�pe mushroom savarin, trim the stems, clean the mushrooms and mince them. Half-cook the mushrooms in butter and put them to the side before they are colored. Beat 2 eggs with the milk and 1 dl of cream. Add the seasonings and the chervil. Add the mushrooms and fill 8 savarin molds which have been well greased with butter. Cook in the oven for about 10 minutes. To prepare the sauce, reduce the chicken stock by half and add the Madeira, the truffle juice, the butter and seasonings. Put to the side. To prepare the eggs, cut 8 small round disc of truffles and put aside for decoration. Julienne the rest of the truffle and half-cook in butter. Add the 8 eggs, a trickle of truffle juice and seaonings. Stir while cooking over low heat until a soft consistency has been obtained. Unmold the savrins (2 per plate), stuff with the scrambled eggs and garnish with a trickle of sauce, the reserved slices of truffles and a bit of chervil. -------------------------------------------------------------------------------- Langoustine Ravioli from the restaurant "AUBERGE A LA POELE D'OR" in Lauterbourg Ingredients to serve 4 people: 12 langoustines (prawns) 1/2 dl of dry white wine 2 dl of fish stock 3 tarragon leaves 100 g white mushrooms aromatic vegetables for the court bouillion (leek, celery and carrot) aromatic vegetables for the julienne of vegetables branch of thyme oil and butter 1 clove of garlic 1 spoonful of tomato puree juice from half a lemon shallots cr�me fra�che Ingredients for the ravioli pasta: 100 g of flour 1/2 egg peanut oil Make a well with the flour and place in the center half of a beaten egg, a little oil, a little hot water, and a pinch of salt. Mix, but do not knead too long. Let the dough rest for half an hour. During this time separate the langoustine tails from their shells and poach them in a court bouillion which has been prepared with the aromatic vegetables and a trickle of vinegar. Prepare a stock with the langoustine shells by darkly browning them in some very hot oil with some chopped shallots, garlic and tomato puree. Deglaze with the white wine and add the fish stock, tarragon, thyme, and let simmer for 10 minutes. Roll the dough out until it is thin and cut out 6 round ravioli pockets per person, each having an 8 cm diameter. Poach the pasta in a lot of water, cool them and let drain on a dish-towel. Beforehand, the mushrooms should have been cleaned, cooked in a little butter and lemon juice and chopped. The vegetables should have been julienned, blanched and drained. Cut the langoustine tails in two, horizontally, and remove the bones as well as any impurities. Garnish the raviolis with the chopped mushrooms and one-half of a langoustine tail which has been folded in the middle. Place the raviolis on a large plate, decorate with the julienned vegatables and bake in the oven. -------------------------------------------------------------------------------- Lentil Bouillion and Sea Scallops with Bacon from the restaurant "A LA BARRIERE" in La Wantzenau Ingredients to serve 4 people: 250 g of green lentils from Puy 50 g of duck fat 1 thick slice of smoked bacon 2 carrots 1 onion spiked with cloves 1 bouquet garni 2 onions 4 soup spoons of red wine vinegar 10 cl of cr�me fra�che 16 sea scallops 16 thin slices of smoked bacon 60 g of snipped chives Mince the onions and carrots and half-cook them in the goose fat. Add the blanched lentils, some water, salt and plonge the bacon and the bouquet garni into the bouillion. Cook for 1 to 1 1/2 hours, stir the bouillion and add the red wine vinegar. Roll the sea scallops in the bacon and panfry over a hot flame. Reduce with the cream. Into soup dishes, pour the lentil bouillion, sprinkle with the cream, place the sea scallops on top and sprinkle with chives. -------------------------------------------------------------------------------- Green Asparagus Tart with Foie Gras from the restaurant "AU VIEUX COUVENT" in Rhinau Ingredients to serve 4 people: 200 g of half-cooked foie gras 1 kg of green asparagus 5cl of balsamic vinegar 10 cl of olive oil mustard salt and pepper Cut the asparagus tips so that they are 5 to 6 cm long. Peel the asparagus stalks if the skin is hard and stringy and cut into circles. Cook all the asparagus in water heavily salted and continually boiling. Cool the asparagus quickly in ice cold water so that they keep their green color. Take a pie dish with a 10 cm diameter and place the asparagus rounds on the bottom, layer with the foie gras, and then cover with a layer of asparagus tips. To prepare the vinaigrette mix the oil, vinegar, salt, pepper and a knife's tip worth of mustard. Add two soup spoons of this vinaigrette to the plate with freshly picked garden herbs. -------------------------------------------------------------------------------- Escalope of Panfried Duck Liver with a Caramel of Muscat Wine from the restaurant "HOSTELLERIE DU ROSENMEER" in Rosheim Ingredients to serve 1 person: 70 g escalope of Alsatian duck liver 30 g of fine sugar 40 cl of Alsatian Muscat wine chervil sea salt freshly ground pepper Half-cook the escalope of duck liver, which has been seasoned with salt and pepper, in a very hot pan. Put to the side. Make a caramel by deglazing the pan with the muscat wine and melting the sugar. On a hot plate, place the liver in the center, pour the caramel around the liver and decorate with the chervil. -------------------------------------------------------------------------------- Gourmet Terrine of Lobster with Foie Gras and Herbs from the restaurant "PHILIPPE BOHRER" in Rouffach Ingredients to serve 8 people: 1 liter of lobster stock 4 soup spoons of Ricard liquor 1 lobster (about 800 g) 350 g of foie gras 8 sheets of gelatin snipped chives and chervil green beans carrots small peas fresh chanterelle mushrooms cooked salt and pepper Bring the lobster stock to a boil with the Ricard. Season with salt and pepper. Poach the lobster in the stock and let the lobster cool. Reduce the lobster stock by one half and then incorporate the gelatin sheets that have already been soaked in cold water. Bring to a boil and rectify the seasonings. Put a layer of this jelly in a terrine and chill. In this order layer the following: vegetables, chopped lobster meat, foie gras, the herbs and a second layer of vegetables. Finish by topping with the rest of the jelly. Place a small plank on the top and chill in the refrigerator. Serve in slices. -------------------------------------------------------------------------------- Gingerbread Duck Foie Gras Squares with Beans from the restaurant "CHATEAU D'ISENBOURG" in Rouffach Ingredients to serve 4 people: 450 g of duck foie gras 1.5 kg of broad beans 50 g of butter 100 g of gingerbread 2 dl of brown veal stock 5 cl of X�r�s vinegar Shell the beans and boil them in salted water for 2 minutes. Rinse them well. Remove the second skin and chill. Break the gingerbread into crumbs. Slice the foie gras into escalopes of 100 to 110 g each. Cover both side of these foie gras squares with the gingerbread crumbs and season them with salt and ground pepper. Panfry them in a very hot dry non-stick pan. Keep the foie gras square warm on the side. Deglaze the pan with the X�r�s vinegar and add the veal stock. Let reduce and then strain the sauce. Add in the butter away from the heat. Simmer the beans in a bit of butter and water and then drain. Place 1 1/2 soup spoons of beans into a soup dish. Place the foie gras squares on top and pour two soup spoons of sauce over the top. -------------------------------------------------------------------------------- Confit of Goose Liver from the restaurant "MOULIN DU KAEGY" in Mulhouse Ingredients to serve 6 people: 1 goose liver of 600 g 2 g of white pepper 12 g of sea salt 2 kg of goose fat Soak the liver for 12 hours in milk and water. Separate the two lobes of the liver and remove all superficial nerves. Rub in the salt and pepper. Place the liver in an earthenware or metallic recipient. Cover the liver with the melted goose fat which should no longer be hot. Let the liver ripen in the refrigerator for one week at 2�C. Remove the liver from the goose fat 1/2 hour before consummation. Serve with toasts from a large textured loaf of bread. -------------------------------------------------------------------------------- Escalope of Goose Liver "A la Belle Strasbourgeoise" from the restaurant "MAISON DES TANNEURS" in Strasbourg Ingredients to serve 6 people: 750 g of goose liver 4 pippin apples (cut in slices and seeds removed) 10 slivers of truffles 50 g of flour 200 g of butter 10 cl of veal stock Madeira wine salt spices Remove the nerves from a fresh goose liver. Cut the liver into medaillions of 15 mm. Season with salt and fine spices. Flour the liver medaillions and half-cook them in a pan with butter. Place the apples, which have been cooked in butter, on the plate. Pose the liver medaillions on top of the apples and garnish with the truffle slivers. Pour the veal stock to which the Madeira wine and a bit of truffle juice has been added around the plate.
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Appetizers & recipes |