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Barbue a la Biere De Garde, Galette De Choux Et Lardons P

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CATEGORY CUISINE TAG YIELD
Grains, Seafood, Dairy Belgian Ideal, Home, Cooks 1 servings

INGREDIENTS

2 Brill weighing 900g to 1 kg
1 1/2 dl Aged beer; (e.g. Jenlain)
4 Finely minced shallots
2 Tomatoes peeled and seeded
Parsley stems
Chives
2 1/2 dl 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 sm Belgian endives
Salt & pepper
Lemon juice
Sugar
Butter
Chives cut into matchsticks

INSTRUCTIONS

SAUCE
GARNISH
PEARL BARLEY
ENDIVES
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 12 cm.
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.
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reserved. Carlton Food Network http://www.cfn.co.uk/
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