Barbue A La Biere De Garde, Galette De Choux Et Lardons P
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Dairy | Belgian | Cooks, Home, Ideal | 1 | Servings |
INGREDIENTS
| 2 | Brill weighing 900g to 1 kg | |
| 1 1/2 | Aged beer, e.g. Jenlain | |
| 4 | Finely minced shallots | |
| 2 | Tomatoes peeled and seeded | |
| Parsley stems | ||
| Chives | ||
| 2 1/2 | Fish stock | |
| Salt & pepper | ||
| Minced chives | ||
| Chopped flat parsley | ||
| 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 butter |
| 80 | g | Pearl barley or wheat |
| 16 | Belgian endives | |
| Salt & pepper | ||
| Lemon juice | ||
| Sugar | ||
| Butter | ||
| Chives cut into matchsticks | ||
| cm. |
INSTRUCTIONS
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 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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2989
Calories From Fat: 1757
Total Fat: 199.9g
Cholesterol: 523.5mg
Sodium: 867.1mg
Potassium: 6304.1mg
Carbohydrates: 291.2g
Fiber: 55.7g
Sugar: 139.4g
Protein: 45.8g