Recettes

Recettes : Page Block 1

  1. poulet en croûte de parmesan, salade de roquette Picvert

    Dip the chicken breasts in the beaten egg yolk and then in the mixture of breadcrumbs and parmesan cheese.

    Brown the breasts in butter  for 5 minutes on each side in a frying pan.

    Make the dressing: mix the mustard, vinegar, salt, pepper together and add chives and 1/2 a peeled and sliced lemon.

    Rinse the rocketin clear water and place on plates. Season with two soupspoons of dressing.

    Cut the chicken breasts into thin slices and place on top of the rocket salad. Add 4 or 5 blackberries per plate.

     

     

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

     

    les ingrédients
    For 4 persons
    Easy
    Preparation:
    20 min
    Cooking
    10 min
    • 1 egg
    • 4 chicken breasts
    • 30 g breadcrumbs
    • 70 g grated parmesan
    • 2 soupspoons cider vinegar
    • 2 soupspoons olive oil
    • 1 teaspoon mustard
    • 1 soupspoon finely chopped chives
    • 1/2 lemon
    • salt
    • pepper
    • 125 g of blackberries
    Our tip
    « Vary this dish by simply replacing the chicken breasts by salmon steaks. »
  2. feuilleté d'escargots et métisse Picvert

    Prehea your oven to 180°C.

    Fry the shallots lightly in butter, they should not go brown.

    Add the snails and leave to raost for 2 minutes. Add salt and pepper to taste.

    Add the cream and reduce for 3 to 4 minutes.

    Fill your pastry cases with this preparation.

    Cook in oven for 10 minutes.

    Rinse the mustard shoots in clear water.

    Place your vol au vent on a plate.

    Top with 50 g of red frill mustard and a drizzle of olive oil. Add salt and pepper to taste.

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

    les ingrédients
    For 4 persons
    Easy
    Preparation:
    20 min
    Cooking
    10 min at 180°C
    • 4 puff pastry vol au vent cases (in shops or from your baker)
    • 20 g butter
    • 20 g choped shallots
    • 15 cl single cream
    • 12 tinned snails in brine
    • 200 g mustard shoots
    Our tip
    « There are a number of possible variations for this recipe... youcan replace the snails by chicken quenelles, scallops, mushrooms... »
  3. poire au vin Picvert

     

    Peal the pears.

    Pour the red wine into a pot, add the star anise and the 1/2 lemon.

    Put the pears in the juice and cook for 30 to 40 minutes according to the ripeness of the fruit.

    Once they are cooked, keep in the fridge for at least 24 hours.

    Rinse a few leaves of rocket and red frill mustard in clear water and place them on the edge of the plate.

    Remove your nice cold pears from fridge. Cut the bottom of the pear with a knife into a rose shape and place in the centre of the plate.

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

     

    les ingrédients
    For 4 persons
    Quite difficult
    Preparation:
    45 min
    Cooking
    30 to 40 min
    • 4 Conference pears
    • 1 litre red wine
    • 2 star anise (sold in large stores)
    • 1/2 lemon with its juice
    • 40 g rocket
    • 40 g red frill mustard
    Our tip
    « Colourful and full of taste, balsam vinegar can be drizzled elegantly over the ingredients for the presentation of this plate. »

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