Recettes

Recettes : Page Block 1

  1. dos de cabillaud sur lit d'épinards frais Picvert

    Heat your oven at 180°C.

    Fry the cod-fish loins in the butter. Put to one side.

    Gently sauté your shallots in the same frying pan. Add salt and pepper to taste.

    Rinse the spinach shoots in clear water and melt them in the frying pan for approx. 3 minutes.

    Finish cooking the cod in the oven for 4 minutes.

    Place your spinach in the middle of the plate, lay your cod on top and decorate with a few rinsed raw baby spinach leaves.

    Add a light drizzle of olive oil.

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

    les ingrédients
    For 4 persons
    Easy
    Preparation:
    25 min
    Cooking
    10 min
    • 4 cod-fish loins with skin
    • 200 g spinach shoots
    • 20 g chopped shallots
    • 20 g butter
    • 50 g baby spinach shoots
    • salt
    • pepper
    Our tip
    « Fry the cod-fish loins on the skin side to give a nice colour. »
  2. salade de mesclun picvert, poulet mûres

    Grill the chicken breast for 10 min in hot oil in a frying pan. Add salt and pepper.

    Cut into thin strips. Leave to one side.

    Rinse the mesclun in clear water.

    Make your dressing (mix together the olive oil, raspberry vinegar, mustard, garlic and salt and pepper).

    Divide the mesclun onto 4 plates and season with 2 soupsoons of the dressing.

    Arrange the chicken strips and 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
    • 400 g mesclun
    • 250 g blackberries
    • 4 chicken breasts
    • 3 soupspoons olive oil
    • 1 soupspoon raspberry vinegar
    • 1 soupspoon Dijon mustard
    • 1 finely chopped clove of garlic
    • 1 pinch of salt
    • 1 pinch of pepper
    Our tip
    « Try this recipe with redcurrants instead of blackberries. »

Pages