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articles > Food / Wine events
Delicious recipe for the festive season by Picard Frozen Foods
| HALIBUT WITH ARTICHOKE CREAM Serves 4 No need to de-freeze Preparation: 15 mn. Cooking time: 28 mn. From Picard's: 4 halibut fillets (600g) 300g artichoke hearts 20g shallots 2 tablespoons basil 1 teaspoon garlic From your local deli or supermarket: 2 tablespoons olive oil 1.5 dl. double cream
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Brush the halibut pieces with olive oil and place in a steamer. Salt and pepper to taste and sprinkle half the basil. Cook for 15mn. Cook the artichoke hearts in salted boiling water for 12 mn. For the sauce, bring to the boil the cream together with the shallots, the garlic and the three diced artichoke hearts. Let it cook for 10mn then mix with the rest of basil and salt and pepper to taste. Thinly slice the rest of the artichoke hearts and serve hot with the fish and its sauce. Our wine advice: Saint-Véran
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CREMES BRULEES WITH CHESTNUTS | ||||
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Serves 4 No defreeze Preparation: 10 min. Cooking Time: 1 hour. From Picard's: 200 g chestnuts From your local deli or supermarket: 20cl orange juice 30 cl double cream 50 g sugar 4 tablespoons Demerara sugar 1-teaspoon vanilla extract 2 egg yolks
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Pre-heat oven to 150oC (th. 5) and place some water in the cooking tray to prepare the Bain Marie. Place the chestnuts in a saucepan, sprinkle with 20g of sugar and pour over orange juice (the chestnuts must be almost entirely covered). Cook gently for 10mn. Meanwhile, slowly bring the cream and the vanilla to the boil. Whisk the yolks and the sugar together until the mix becomes white. Add the vanilla cream to the mix by pouring it very slowly and stopping and mix at the same time with a wooden spoon. Drain the chestnuts and break them roughly between your fingers. Divide the chestnuts and the cream between 4 ramekin dishes and cook for 40mn. Let them cool down and place in the fridge for 1 hour. Switch the oven grill on, sprinkle with Demerara sugar and place under the grill until golden brown (approx. 3 mn). Our wine advice: Amber Rivesaltes |
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