Fish Soup à la Parisienne Categories: Soup, French, Fish Yield: 4 servings |
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| 2 hake heads
300 g Cod 4 Garlic cloves 100 g Pasta shells 2 Onions 1 Leek 2 Tomatoes 50 g grated Gruyère 2 Tbsp Olive oil 1 Tsp Fennel seeds Orange rind pinch Saffron Thyme Salt Pepper |
Mince finely onions and leek. In a saucepan over medium heat sauté with the olive oil for 15 min. Add the quatered tomatoes, the whole cloves of garlic, the fish heads and the cod. Add 2 1/2 litres water, thyme fennel seeds orange rind salt and pepper. Cover and cook 25 min. Remove the fish heads, recover any meat, put in a blender with the cod, process, then add the whole soup without the orange rind. Put the soup back in the pot and boil with the pasta shell and the saffron. Cook 10 more minutes. Serve hot with the grated cheese. |
 Flamiche - Leek Tart Categories: Leeks, Vegetables, Pie Yield: 4 servings |
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| for the pie
200 g Flour 100 g butter 1/2 Cup salted water for the filling 1 kg leeks 50 g butter 50 g flour 1/2 l milk salt peeper nutmeg |
Prepare the dough by working the flour with the butter cut in pieces. Wet with the water. Use only the whites of the leeks. Mince. In a pan melt the butter add the leeks and saute fifteen minutes stirring requently, or until the leeks are limp. Sprinkle with flour and cook few more minutes. Remove from heat and add the cold milk at once. Heat the mixture. Adjust the seasonings and cook on a slow fire for twenty minutes. Roll out the dough in a tart plate. Make few incisions and fill with the mixture. Dot with butter. Cook in a medium hot oven for 20 minutes. Serve immediately. |
Fried Chicken Categories: Chicken Yield: 4 servings |
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| 1 Chicken
150 g Flour 2 Eggs 150 g Breadcrumbs 1 Lemon Oil for frying Salt Pepper |
Cut the chicken, you will need only the thighs and the breasts (you can use the rest for a chicken broth). Skin the pieces. In three different plates, put the seasonned flour, beaten eggs, and breadcrumbs. Roll each piece in the flour, the eggs, then in the breadcrumbs. Fry in hot oil for 15 minutes, then drain on kitchen paper. Serve with the lemon wedges. |
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