|
|
 |
***** Restaurant Le Titanic - Bruxelles *****
 Info Address LE TITANIC Rue du Congres 31 1000 Bruxelles Tel/Fax :0032 2.219.99.10 |
Situation |
Recipe from Jojo: chef de cuisine.
The wine chosen in harmony with this recipe is Johannisberg Rhonegold -Charte d'Excellence.
Fillet of cod in bacon wrapped in green cabbage on a bed of potatoes mashed with olive oil.
|
INGREDIENTS Proportions for 2 persons - Mashed potatoes - 2 leafs of green cabbage - 2 slices of bacon - Fennel - Olive oil |
|
|
|
To serve 2 Prepare the mashed potatoes with olive oil.
Blanch 2 large green cabbage leaves in boiling water and cool immediately.
Cut 2 thin slices of bacon, then wrap each portion of cod in a slice of bacon. Add a pinch of savory.
Roll the cod wrapped in bacon in the cabbage leaf and steam for 20 mins or fry in butter over gentle heat.
Lightly caramelise a thin slice of fennel in brown sugar, then fry in butter.
Arrange the mashed potato in the centre of the plate using a pastry cutter. Lay the fennel on top, then the cod. Drizzle with a little extra-virgin olive oil. |
The wine chosen in harmony with this recipe is Pinot Noir du Valais St-Guérin - Charte d'Excellence.
Roasted squab with spice bread sauce
|
INGREDIENTS Proportions for 2 persons - 2 Squab |
|
|
|
ZUBEREITUNG
Roasted squab with spice bread sauce To serve 2 Fillet the pigeons, separate the thighs.
Spice bread sauce
Reduce ½ litre of brown stock and add 3 dessertspoons of acacia honey, the juice of 1½ lemons and 200 g of spice bread. Bring to the boil.
Process in a blender and then strain to remove any lumps.
Serve with firm, lightly browned small potatoes. |
