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Little Pots of Mandarin Cream

The best way to finish a good meal is with dessert, wouldn't you say? Ingredients for 6 people for the shortcrust pastry: 200g wheat flour. 30g almond flour (ground raw almonds). 90g icing sugar. 1 whole egg. 100g butter, at room temperature. a pinch of salt. for the mandarin cream: 150g mandarin juice. grated zest of one mandarin. 70g butter. 150g sugar. 3 whole eggs. for the candied peel: mandarin peel, cut into thin strips. 100g water. 40g sugar. you'll also need: round molds about 8cm in diameter. one or two mandarins to garnish the cream. Preparation Start by candying the peel . Put the strips of peel in a saucepan with the water and sugar, set it over the heat, and let it simmer gently until the water reduces and the peel turns glossy. Preheat your oven to 180°C. To make the shortcrust pastry , combine the butter with the sifted flour, almond flour, and icing sugar in a bowl. You'll get a crumbly, granulated mixture. A...

Salad with Fig Flatbread, Confit Cod, and Sweet Potato



ingredients

for 4 people
  • 1 pizza dough base.
  • 2 cod loins.
  • 2 garlic cloves.
  • escarole.
  • fresh figs.
  • 1 onion.
  • 1 large sweet potato or 2 small ones.
  • salt.
  • extra virgin olive oil.
  • caramelized balsamic vinegar.

 

preparation

Cut the pizza dough into four rectangles and bake them in the oven until they're golden brown. Set aside.
Wrap the sweet potato and the onion separately—both unpeeled—in parchment or aluminum foil, and roast them in the oven until they're tender.
Peel them and slice into rounds. Set aside. 
Put the cod and garlic cloves in a small pot and cover completely with oil...
Place the pot over very low heat—don't let it actually fry. You're aiming for around 80°C (175°F).
Let it sit there for 12 minutes, then lift the cod out of the oil and keep it somewhere warm.
The oil can be saved in the freezer for the next time you want to confit cod—it's too good to waste.
Peel the figs if you like, or just rinse them well. Slice them thinly. 
Arrange the cleaned, drained, and torn escarole on each plate.
Set a flatbread on the side, topped with slices of fig, rounds of sweet potato, and onion—all dressed lightly and seasoned with salt and pepper.
Place medallions of the confit cod on top.
Finish everything with a pinch of salt, a drizzle of caramelized balsamic, and a good splash of olive oil...

enjoy!

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