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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Orange Salmon with Basmati Rice




Ingredients

for 6 people
  • 6 salmon fillets, skinless and boneless.
  • juice of 3 or 4 oranges (300cc).
  • 1 tablespoon lemon juice.
  • 1 leek.
  • 150cc dry white wine.
  • 1/2 tablespoon cornstarch.
  • salt.
  • sugar.
  • freshly ground black pepper.
  • extra virgin olive oil.

For the rice:

  • 6 small measures of Basmati rice.
  • double the amount of water.
  • 1 tablespoon extra virgin olive oil.
  • salt.
  • Corinthian currants.
  • chopped walnuts.
  • 2 spring garlic stalks.
  • chopped parsley.

Preparation

Start by soaking the currants in a bit of warm water.
Cook the rice in boiling water with a pinch of salt and a tablespoon of oil.
Once it's cooked through, drain off any remaining water.
Fluff it up well with a fork to keep the grains separate.
In a pan, sauté the chopped garlic, then toss in the walnuts, parsley, and drained currants. Finally, fold in the rice, mix everything together, and set aside.

Heat a few drops of oil in a large pan and sear the salmon fillets, seasoned with salt, pepper, and just a pinch of sugar. You don't want them fully cooked yet—we'll finish them later in the sauce.
Chop up the leek and sauté it in the same pan where you cooked the salmon. Add a touch more oil if needed.
When the leek starts to turn translucent, pour in the wine and let the alcohol bubble away.
Next, add the orange and lemon juice, cover the pan, and let it simmer gently for 10 minutes.
Strain the sauce through a fine-mesh sieve, whisk in the cornstarch until smooth, and pour it back into the pan over the salmon fillets.
Let everything cook together for about 5 minutes before serving. Plate it up with the fragrant rice on the side.

Enjoy!
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