Beautiful pink shrimp (you have taken care of fish or buy from your fishmonger), Charente butter, olive oil, fleur de sel de Ré, 1 glass of cognac.
Take a large pan and cover. At high heat, put 2 tablespoons olive oil and 2 tablespoons of butter. Once the oil and butter are hot, lay the “living” shrimp in the pan and put the lid immediately. Stir vigorously. Remove the cover and stir shrimp with a wooden spoon so as to brown the 2 sides for 5 minutes. Flaming shrimp with brandy (optional). Throw a tablespoon flower Ré salt over shrimp and stir them. Consume immediately.
Potato Re, Re coarse salt, salt, milk, curd, butter Charente, pepper.
Wash the potatoes and cook them in their skins in a large pot containing highly saline water with salt. Once cooked, peel them and crush them finely in a plate with a fork, pouring over a little milk. Then add in a little sour milk, until the consistency of porridge. A knob of butter, a pinch of salt, pepper and your dish is ready to be tasted.
1 egg yolk, mustard, salt Flower Re, pepper, basil, natural yoghurt 1-2.
Whisk the egg yolk while incorporating mustard, sea salt and pepper. Put the yogurt As (instead of oil). Perfume your basil mayonnaise (or use “sea salt flavored with basil” salt Spirit). Our advice: the mayonnaise light and delicious taste will fit in perfectly with a cold pasta salad.
Serves 4: 1 red sea bream (1.5 kg empty), 3 kg of sea salt, 1 orange, 1 lemon, rosemary, pepper.
Preheat oven to maximum for 20 to 25 minutes. Peel the citrus with a peeler. Insert rosemary, pepper and some citrus peels through the gills of the fish. Line the inside of the container, pan, pot, an aluminum foil. Moisten the salt with a little orange and lemon juice. Have salt in the bottom of the casserole, then peels of citrus and place the fish. Divide the rest of citrus peelings then cover everything with salt. Put the dish without cover for 30 to 35 minutes of cooking. When finished cooking, consume immediately to prevent the salt crust adheres to the fish. It will be useful to have a small hammer to break the salt matrix. We can decorate the fish sauce. Remove the seeds of citrus, then pass them to the blender. Cook a few minutes with 10 cl of sherry, 10 cl dry white wine. Then add 10 cl UHT cream, ginger detailed like matchsticks and cook a few minutes. If the sauce seems too liquid, add some diluted potato starch in water.
Thick steak back of salmon in the net, sherry vinegar, soy sauce, brown cane sugar, Ré salt, pepper, salted butter, veal gravy, duck fat, wild fennel marsh samphire, fresh pasta, lemon juice. Preparation: 4 minutes
Fry salmon, only the side “skin”, 3 minutes in duck fat. Make a marinade with 1 tablespoon sherry vinegar, 2 tablespoons soy sauce and 2 teaspoons of brown cane sugar. This preparation makes the crispy salmon and provides better grip grains of salt. With a brush, coat the marinade side “skin” you fried. Then go salmon, always on the side “skin” in the broiler (200 thermostat) for 1 minute. Immediately sprinkle the crispy skin Ré salt. Add a pinch of pepper. You have prepared a sauce made of 1 tablespoon of veal juice, lemon juice and salt butter Charente (40g each). This sauce should be reheated without boiling. You can top it back salmon chopped wild fennel, boiled samphire seconds, and fresh pasta. Drizzle with the sauce.
4 people 4 duck breasts 300g each 1 kg coarse Re salt, 1 dl whipping cream 8 cl samphire vinegar, 150g Salicornia, 2 duck stock dl, 150g carrots, 2 large onions, 2 cloves, 1 leek, white, bouquet garni (thyme, bay …), pepper and olive oil. Preparation: approximately 1:15
You confectionnerez duck background with carcasses and offal you have asked your poulterer. In a saucepan, cover with water, boil. From the first boil, remove and add the carrots, leek, 2 onions stung cloves, pepper and a pinch of salt. Cook over low heat for 1 hour 30 and pass through a fine sieve. Boil down the juice. Add samphire vinegar. Boil down. Finally, add the whipping cream. Make further reduce to obtain a creamy topping. Brush the breasts of olive oil and enter them in a frying pan, skin side first 15 seconds on each side. Put a layer of coarse salt Re in a flat ovenproof. Put on the duck breasts skin side. Fully cover salt and put in a hot oven 7 to 8 minutes. Cook the samphire 2 minutes to steam. They will remain crunchy. Slice the breasts out of the salt into thin slices. Garnish with samphire and drizzle with the sauce. Serve with a carrot and spinach flan.
6 people: 750g Ré potatoes, 2 Holy Stone 1kg about 500, 250g butter, 250g of onions, 6 tomatoes, 1 bouquet garni (thyme, bay …), 10 cl of oil olive, juice of 1 lemon, 2 clove of garlic, 25 cl fish stock, 500g coarse salt, 100g egg whites, flour 80g, salt and oil. Preparation: 1:05
Mix salt, egg whites and oil. When the mixture becomes foamy, add the flour until the consistency of a paste and leave to rest well. Then lift the nets of St. Peter and keep them cold. Chop finely onions and potatoes. Melt the onions in butter for 5 minutes in a pan. Add the potatoes, half the garlic, fish stock and bouquet garni. Cook for 30 minutes over medium heat. Garnish a cake tin greaseproof paper. With a third of the dough to darken, line the bottom and sides. Place there barely cooked potatoes and nets of St. Peter. Cover with the remaining batter. Put in hot oven for 30 minutes. Cut the tomatoes and remove the seed before crushing them. Heat in a pan with butter and half of the garlic. Cook for a few minutes before adding the lemon juice and olive oil. Turn out your cake by breaking the salt crust. Serve accompanied by crushed tomato.
4 people: 1 bar of 1.4 kg to 1.6 kg, 3 kg of coarse salt of D, 4 bay leaves, thyme and pepper.
Empty the bar and wash. The season with pepper. The garnish with bay leaves and thyme. On a baking sheet, place your bar, cover the wet Re salt, shaping to the shape of bar, then slide it in the oven, thermostat 240, for 45 minutes. Serve with a lemon butter or butter sauce. Recommended wine: Chinon
4 people: 180g Bulk Re salt, 80g caster sugar, 50g pepper mignonette, 800g salmon fillets, 1 dl olive oil with dill, white fish meat 250g (whiting or bar) 100g green beans, mesclun salad, lime juice, fresh dill, sea salt of D, chives, 1 tomato, shallot.
Mix the big Re salt, sugar, pepper, chopped fresh dill. Sprinkle this mixture over the well boned salmon fillets and let them sit for eight hours in the refrigerator. Pass them then with cold water. Sponge them with a paper with a paper towel. Brush with olive oil dill. Dice the green beans and cook them in boiling water for 6 to 8 minutes. Also Dice white fish and tomato. Finely chop the shallot. Stir this mixture and place it on the salmon fillets before rolling them. Put them in the cold for 15 minutes. Wash the salad. Season with lemon juice, olive oil, pepper and Ré salt. Arrange the salad in the middle of the plate.
Oysters # 3 of D, coarse sea salt, butter Charentais, samphire.
Arrange on a bed of coarse salt oysters unopened. Put in the oven thermostat 6-7 and as soon as they open, carefully remove the hot lid. Place a knob of butter and some chopped samphire in oysters.
Poultry samphire crusted salt
1 quality chicken for 600g flour paste, 150g of crushed sea salt end coarse salt 250g, 1 egg, 1 egg white, 100g pork belly and a little greasy already cooked, cheese 50g, a little bread crumbs, salt, pepper, sea asparagus canned and drained.
Preparation of the salt dough. Mix table salt and sea salt, then add 500g of flour, mix dry. Add egg white and 20 ml water. Knead all to make it homogeneous. Roll out the dough with a rolling pin in the shape of rectangle. Prepare poultry. Remove the tabs, neck and the ends of the wings. Cut the bacon into cubes, add a handful of bread, cottage cheese, sea asparagus, salt and pepper. Once covered poultry, if remaining dough, make small decorations. Beat the whole egg with a little salt. Brown paste with a brush reserved for this purpose. Cooking for about 50 minutes (depends on the size of the poultry) in a hot oven th. 6 (180 °). Present all with top of the crust removed before cutting.
1 duck liver from 500 to 600 g (soft), 1 kg of coarse salt of D, 2cl Armagnac, 1 to 2 g of white pepper (very finely ground), 40X40 leno (square 16 folds), aluminum foil , Pin 1 and 1 1 kg weight.
This recipe is a bit marginal, but simple and gives a good result. You will have a great rigor in the preparation, the liver is not to be cooked, absolute cleanliness is required. In addition, conservation is relatively short! Prepare the liver, remove the green part (near the gall), remove the larger veins. Divide Armagnac and pepper on the liver and more particularly where veins were removed. Winding the liver in the gauze (2 thicknesses) as a sausage. Close both extemités with string. Place in a hollow container. The cover with the salt (a little less than below it). Above have a board with a weight. Store in refrigerator 24 hours. The then extract salt and remove all traces of salt before removing the gauze. The wrap in aluminum foil. Keep 48H cold before serving. It retains one week. Cut into slices, for a tasting where we prefer bread “campaign” grilled.
6 to 8 people: 400g flour Type 55 (unrefined), 100g rye or buckwheat, yeast 50g, salt 10g, 50g butter, 35 ounces of warm water, coarse sea salt Ré.
Preparation: About 1 hour
This method is a simplification of the preparation of bread, it is reserved for non-professionals. Whisk salt and yeast in water. Melt butter hazelnut color and as soon as it is cooled, mixed with water and then pour the flour and kneading, if there is a mixer, until the pulp is detached from the board. Cover and push covering. Pour into mold – not more than two thirds (or in two molds) – cake. Allowed to grow to 1 cm from the edge. Bake in hot oven th.7 (210 °), about 45 min. Just before baking, moisten the bread with a little water and then distribute the salt.