then, gratin my way, not really ... it's mostly the way my girlfriend "pepette". during a coffee pose at home, she gave me this recipe that I was eager to do because it had me well this recipe .... I used only products ...

seafood graitn my way

then, gratin my way, not really ... it is especially the way of my girlfriend "pepette".

during a coffee pose at her place, she gave me this recipe that I was eager to do because it had me much better this recipe ....

I used only fresh produce but frozen makes the case ...

ingredient for 4 or 5

500g of squid

2 liters of mussels

200g walleye walnuts

200g shrimps with peeled pears

2 big quenelles of pike

1 nice piece of fish of your choice (I put cod)

1 small bottle of white wine




fish broth1/2l

start by cleaning your mussels put a little olive oil in a casserole cast iron and sauté onion eminces

add parsley garlic eminces and cook a little

add white wine and let reduce a little,

add the broth and let it warm a little

when it is hot,

add the mussels and return them permanently until when they are all open, when it is the case the sewers but well keep the juice ...

remove the bone of the calamari and the cleaning, the cuts grossly

put in the cast iron casseroles, with the juice, the scallops, the shrimp and cook just about 10 min,

drip but keep the cooking juices,

on the back of the cod

cuts the dumplings in large pieces and scatter around the fish

make a roux in a saucepan with a piece of butter and add the flour,

filter the cooking juices in case there are mussel shells and pour over the roux and thicken

pour over gratin dish

sprinkle with gruyere rape and bake at 180 for 20min

taste ....

 seafood graitn in my own way
 seafood graitn in my way
 seafood graitn has my way
 seafood graitn in my way
 Gateau & quot; Z & quot;

A recipe found from the bottom of my cookbooks ..... to always want to find "new" we forget what we already have ... I admit that it is not my favorite cake far from there, I think it's a very compact cake despite the fodder .......

 Whipped cream of foie gras

For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......

Solidarity string

A chain of solidarity organized by the mayor of the village. This family has lost everything, all lost as well as their little boy Léo aged 3 years victim in this fire. No need to add blah blah. when you have children and even if you ......

 Curry rice and merguez

Ingredient: rice for 2.1 cac curry. 1 onion.4 merguez. Cook the rice in the rice cooker with the curry spoon, during this time, slice the onion and sauté it in the pan. Remove from the pan and cut the merguez in 6 or 8 and Grill......