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Broccoli Cream Soup with Mascarpone and Garlic Butter Bread

Ingredients for 4 servings 1 green broccoli head (600g) 1 potato (200g) 2 shallots (40g) 1 leek (150g) 900ml chicken stock 100g mascarpone salt 4 tablespoons extra virgin olive oil garlic butter bread: 12 slices of bread (baguette) 40g soft butter 1 garlic clove parsley leaves Preparation To make the garlic butter : Chop the garlic and parsley very finely, then mix them into the softened butter. Set this aside. Slice the bread and toast the pieces lightly — we'll give them another quick run in the oven just before serving. Put them aside for now. Heat the oil in a pot over medium heat and gently sauté the leek and shallots for about 7 or 8 minutes, keeping an eye on them so they don't burn. Add the potato, broken into chunks, and cook for another 3 or 4 minutes. Toss in the chopped broccoli along with the stock, cover the pot, and let it simmer for 15 minutes. Taste and adjust the salt if needed. Once you take it off the heat, stir in the ...

Cod, Salmon, and Apple Mille-Feuille with Artichoke Crisps





ingredients

for 4 people
  • 4 fresh cod loin fillets (skinless and boneless).
  • 120g smoked salmon, thinly sliced.
  • 2 medium apples.
  • salt.
  • freshly ground black pepper (optional).
  • extra virgin olive oil.

for the crisps:

  • 3 or 4 fresh artichokes.
  • flour for coating.
  • salt.
  • extra virgin olive oil.

preparation

Slice each cod fillet horizontally to create thinner pieces...
Take one piece of cod as your base, then layer on some salmon and very thin slices of peeled apple.
Repeat the layers with more cod, salmon, and apple. Finish with a piece of cod on top.
I didn't add salt to mine since the salmon is already quite salty, but feel free to season it if you like...
Assemble the remaining portions just like the first one.
Preheat your oven to 200°C, with heat coming from both top and bottom.
Drizzle a bit of olive oil over each stack and dust with black pepper if you're using it...
Place each mille-feuille on a baking tray with a few drops of oil underneath.
Pop them in the oven and bake for 10 to 12 minutes.
While they're cooking, clean your artichokes and slice them paper-thin.
To coat them, put some flour in a large bag, add the artichoke slices, close it up, and give it a good shake so they get nicely coated.
Take the artichoke slices out and tap off any excess flour. Fry them in very hot oil until crispy.
Lift them out of the pan and spread them on paper towels — try not to pile them up or they'll lose their crunch.
Serve the fish with the artichoke crisps scattered on top...


Enjoy!
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