Week’s menu
April 13 – April 19
In this confinement, we are all put to the test: caregivers, patients, families … One of the only positive points is that we rediscover our values of care for the other, solidarity, common good and love. And what better proof of love than to cook for those we love. This transmission value has been driving me for years. First with our son, Nathan, whose bursts of gluttony at the table fill us with happiness, then with all those I love. Every day they inspire me to create and imagine new tasting and associations. Then, I wanted to extend this creativity in concentric circles, from the Scook cooking school in Valence, then in the edition of creative recipes, easy and accessible in the books of the same name. So that you can, at home, in these exceptional times, find these simple recipes for cooking at home with the essentials techniques to their success. I hope you enjoy these cooking tips dedicated to such a beautiful cause: the pleasure of making people happy.
With these recipes, my wish is to enhance eating well, in our daily lives, as we can, with what we have at home of course. These recipes are not imposed, they only offer one more perspective when cooking. Here are the recipes to discover this week: Look at the recipes :
Gravlax salmon, celery remoulade with Meaux mustard
Gravlax salmon
1 tsp. coriander seed soup
1 tsp. green aniseed
1 tsp. black pepper
50 g coarse salt
20 g brown sugar
2 sprigs of dill
1 piece of salmon, 500 g, skinned and boneless
Remoulade celery
1⁄4 of celery ball
1 egg yolk
1 tsp. with Meaux mustard
25 cl peanut oil
1 dash of sherry vinegar
Fine salt
The finish
1 sprig of dill
20 g salmon roe
Equipment
Pestle and mortar
Clingfilm
Mandolin
Strainer
Roast the spices (coriander, aniseed, pepper) in a small pan over a fairly low heat for a few minutes, stirring constantly. take it out of the fire and let it cool down. Crush the roasted spices with a pestle in a mortar.
Mix them with coarse salt, brown sugar and finely chopped dill. Set aside. Place the salmon fillet in a deep dish. cover it with the spice mixture, cover with cling film and put in the fridge. Leave to marinate for 10 hours. At the end of the marinating time, rinse the salmon under a trickle of cold water and then gently pat it dry with a clean cloth. Set aside in the cooler.
2️⃣ Remoulade celery
Using a mandolin, cut the celery ball into julienne (thin sticks). Soak it in a bowl of ice water for 10 minutes to make it crunchy. Meanwhile, mix the egg yolk in a bowl with the mustard and a pinch of salt. Beat vigorously with a whisk and slowly add the oil to obtain a mayonnaise. Add a dash of sherry vinegar and salt lightly. Drain the celery through a colander and mix it with the mayonnaise. Set aside.
3️⃣ Finishing and presentation
Cut the salmon into 0.5 cm thick slices. On plates, place the slices of salmon and, next to it, the celery remoulade. Finish with the chopped dill and salmon roe.
📷 Mickael Roulier
The gnocchi
25 cl whole milk
65 g butter
1 pinch of fine salt
125 g flour
4 eggs
1 pinch of grated nutmeg
Mornay sauce
40 cl milk
40 g semi-salted butter
40 g flour
2 egg yolks
70 g Parmesan cheese
Salt
Equipment
Pastry bag equipped with a 10 mm diameter socket,
skimmer,
hand whip,
casserole dish
Pour the milk into a saucepan, add the butter cut into pieces and the fine salt. boil and remove from the fire immediately. Pour in the flour all at once, mix well. Put the saucepan back on medium heat, cook the dough for 5 min without stopping to stir. Remove from the heat and gradually stir in the previously beaten eggs to obtain a soft, sticky dough. add the grated nutmeg. Put the dough in a pastry bag. In a saucepan of salted water brought to the boil, run the choux pastry, gently squeezing the pouch with one hand. on the other, cut the dough that comes out in small sticks of 2 cm long, using a knife frequently dipped in hot water. Cook for 4 min. Drain the gnocchi and plunge them into a bowl of ice water for 1 or 2 min. Drain very gently and set aside.
2️⃣ Mornay sauce
in a saucepan, bring the milk to a boil. In another saucepan, melt the butter over low heat (be careful that it does not start to brown), then add the sifted flour with a fine sieve. Cook the butter-flour mixture for 2 min, stirring with a hand whisk, to cook the flour well. Pour in the very hot milk, little by little, without ceasing to stir, taking care (to avoid lumps) to bring the sauce to the boil with each addition of milk. Take the sauce off the fire. Add the egg yolks, mix well with a hand whisk and then add the grated Parmesan cheese. taste, adjust the seasoning.
3️⃣ Finition et présentation
Preheat the oven to the broil position. In a gratin dish, place and delicately spread the drained gnocchi, then cover them with Mornay sauce. Put the dish in the oven for 10 min, let it gratinate then serve the gnocchi golden brown, directly in their baking dish.
💡 Tip
Mornay sauce can be added with grated gruyère or parmesan cheese. The choice is yours, according to your preferences.
📷 Mickael Roulier
all that’s left is to put them together at the last minute. Get your child involved: he can put the choux pastry on the baking sheet, fill it with cream using a pastry bag and learn how to handle it, for example… you can find some ingredients such as choux sugar or praline in delicatessens.
Puff pastry
10 cl milk
10 cl of water
1 tsp. sugar
80 g butter
120 g flour
3 eggs
1 tsp. teaspoon salt
The cream puff decor
1 small handful of chopped almonds
1 small handful of sugar
1 egg yolk
Icing sugar for decoration
Praline whipped cream
2.5 g gelatine (in sheets)
45 g liquid cream
150 g hazelnut praline
30 cl very cold liquid cream
Equipment
Pastry bag,
pastry bag
Brush
Electric whisk
Preheat the oven to 165 ° C (th. 5-6). Combine the milk, water, salt, sugar and butter in a saucepan. Heat it up, bring it to a boil and get off the heat immediately. Add the flour passed through a sieve and mix with a spatula. Place the saucepan back over medium heat and cook, stirring briskly to “dry out” the dough. Count 1 to 2 minutes. Remove from the heat, empty the dough into a bowl and add the eggs one by one, still stirring.
2️⃣ Cream puff patch
Place the dough in a pastry bag. The outlet diameter should be 2 or 3 cm. Press the dough out with your hands on the baking sheet to form several choux. The dough should make a nice ball, in the shape of a fairly regular dome. With a brush, coat the surface of the chou with the yellow diluted in
3 tbsp. of cold water. Sprinkle with chopped almonds and granulated sugar. Bake in the oven for 25 minutes. Remove from the oven, place the cooked choux on a rack and let them cool.
3️⃣ Praline whipped cream
Soak the gelatine in a large bowl of cold water for 5 minutes, then drain it in a colander to remove excess water. In a small saucepan, heat the liquid cream over low heat. Add gelatin, remove from heat, stir to melt. Place the praline in a large bowl, pour the very hot gelatine cream over it. Stir a little to obtain a nice scented cream. Using an electric appliance, beat the cold liquid cream firmly, then gradually add it to the praline cream. Put the cream in a pastry bag fitted with a fluted tip, set aside in the refrigerator.
4️⃣ The presentation
With a toothed knife, cut the choux to three-quarters of their height,
then fill them with cream using the pastry bag. Put the empty hat back on the choux and sprinkle with icing sugar. serve without delay.
The macaroon dough
100 g egg whites
100 g caster sugar
100 g icing sugar
100 g almond powder
A knife tip of powdered orange dye (or a few drops of liquid orange dye)
Apricot compote
200 g apricots
50 g sugar for jam
A few drops of lemon juice
1⁄2 vanilla pod
Material
sieve
Socket pocket
Baking paper
Mixer
Preheat the oven to 140 °C (th. 4-5). in a salad bowl, whisk the whites with
powdered sugar and dye. Meanwhile, in another container, mix and then sieve the icing sugar and almond powder through a sieve. Add the icing sugar and almond powder to the whites. Mix until you obtain a fairly soft, slightly shiny dough. Place the dough in a piping bag.
and form macaroons on a baking sheet covered with baking paper. Let the macaroons rest for 1 h at room temperature to form a crust on the surface, then bake them in the oven for 10 to 12 min. Take out of the oven, let it cool.
2️⃣ Fodder: apricot compote
Wash and stone the apricots, dice them, then put them together in
a saucepan with the vanilla, lemon juice and sugar. Leave to cook for 20 to 30 minutes, over low heat, stirring occasionally. Remove from the heat and allow to cool completely (1 hour). Garnish the macaroon shells with cold stewed macaroons and enjoy without delay.
💡 Tip
If you are using liquid dye, add it when the whites are practically mounted. To crust the macaroons faster, place them in an oven at 30 °C (th.1) 30 min.
Variant
Replace apricots with strawberries, raspberries, mango or figs to vary your macaroons. Also think about changing the colour of your dye!
Namely
The tip of the knife is the equivalent in quantity of the pinch. But use the knife instead if you don’t want to risk staining your fingers.
📷 Mickael Roulier
