![]() ![]() In a frying pan heat some oil and stir fry your courgette quickly (30 seconds).Mash them and add your cream and cubes of cold butter, season, cover and set aside. Drain the potatoes and dry them in the pan with the heat on (without burning them). Bring the rest of double cream to the boil.Take the brill fillets off the bone and skin them.Put them in a bowl with 2 spoons of vinegar and set aside. Peel the courgette into thin long slices.Finish with shucked oysters and their liquor, salt and lemon juice (make sure it’s in this order to prevent it from becoming too salty). Add the vegetable stock cube and 150g of double cream. Let it cook until the onions break when touched and the liquid has reduced by half. Sweat it in saucepan with olive oil, when soft add 3 slices of lemon peel and top up with 500ml of water. For the sauce: while the potatoes are cooking slice the shallots and crush the garlic. ![]() Add some salt and bring to the boil and then turn the temperature down and simmer for around 20 minutes until they are soft enough to mash. Put them into a saucepan and cover with water. For the mash potato: peel the potatoes and cutting them into similar sizes.
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