| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
French |
Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 100 |
g |
Peas |
| 150 |
g |
Carrot julienne |
| 8 |
|
Baby carrots |
| 600 |
g |
Bug meat |
| 100 |
g |
Green beans or snow peas |
| 150 |
g |
Celery |
| 20 |
|
Fresh green asparagus |
| 300 |
g |
Potatoes |
| 50 |
|
Tarragon vinegar |
| 100 |
g |
Tomatoes, diced meat |
| 8 |
|
Baby spring onion |
| 100 |
g |
Regency lettuce |
| 50 |
g |
Butter |
| 20 |
g |
Fresh tarragon |
| 100 |
|
Leek, julienned |
INSTRUCTIONS
Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook
pomme anna (or you can grate the potatoes and fry). Saute bugs in
frypan, deglaze with french dressing. Saute vegs in very hot frypan
with olive oil. Display vegetables on bottom of plate and place bugs
on top of vegetables. Pomme anna (or potatoes the way you like), then
to be place on top of bug meat. Pour dressing around vegetables and
bugs. (Either a French or butter sauce). Place sun dried tomatoes and
garnish (dill, cherry tomato), on top of potato. Note: Green prawns
or crayfish tails can be substituted for bugs. Fresh spinach can be
substituted for lettuce. Recipe by Magnus Johansson.
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”