by APEI Press Agency
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Salma Salmon Couscous
For 4 people:
- 500 g Salma salmon loins
- 1 stalk celery
- 2 carrots
- 1 can of tomatoes, crushed
- 1 c. Tablespoon tomato puree
- 1 zucchini
- 2 turnips
- 150 grams of chickpeas
- ¼ fennel, 1 onion
- 1 c. olive oil
- 1 c. Tablespoon Ras El Hanout
- Salt and pepper
Peel and finely chop the onion. Cut the celery stalk into small pieces. Heat a pan with olive oil, brown onion and celery. Salt.
Meanwhile, prepare the other vegetables: peel the carrots and turnips. Slice the zucchini as well as the carrots, quarter the turnips. Chop the fennel.
Add vegetables to the pan, fry for two minutes. Pour in crushed tomatoes and tomato puree, sprinkle with ras-el-hanout. Salt and mix. Cover and cook for 15 minutes.
Add chickpeas and continue cooking for 10 minutes. Adjust seasoning with salt and pepper. Cut the salmon into large cubes and add to the pan. Cover and cook for 5 minutes. Serve immediately with semolina.
For 1 person:
- 50 grams of spaghetti
- ½ tsp. pine nuts
- ½ tsp. fennel seeds
- 8 pitted green olives, halved
- 10 grams of raisins
- 1 can tuna, drained and crumbled
- 1 c. Chopped parsley
- 1 c. Lemon zest + 1 wedge (for serving)
- salt pepper
Cook the pasta in a pot of boiling water for 8 to 9 minutes or until al dente. Drain and reserve 250ml pasta cooking water.
Meanwhile, heat a wok over high heat and toast the pine nuts for 2 minutes.
Remove from heat and reserve. Place the fennel seeds in the pan and fry for 1 minute then add the olives, raisins and a little pasta cooking water. Bring to a boil and allow to heat for 2 to 3 minutes.
Toss the pasta with the olive sauce, adding cooking water to thin the sauce if necessary, then add the tuna and pine nuts. Season and sprinkle with parsley and lemon zest. Serve with a lemon wedge.
Sauteed Label Rouge Pompadour Potatoes and Duck Breast
For 4 people:
- 800g Label Rouge Pompadour potatoes
- 2 duck breasts
- 4 sprigs of fresh oregano
- 1 c. tablespoon of dehydrated chicken stock
- 10 cl of water
- salt pepper
Peel the potatoes, then place in a pan of cold salted water and cook for fifteen minutes after boiling. Booked.
Score the skin of the duck breast in a diamond shape, making criss-crossing lines every centimeter. Heat a large skillet over fairly high heat and brown the duck breasts, 2 to 3 minutes per side, until golden brown. Remove them from the pan, cut them in half lengthwise, then return them to the pan with the oregano to finish cooking. Season with salt and pepper, then set aside.
Cut the potatoes in half lengthwise, then brown them in duck fat. Drain the fat, then add 10cl water and the chicken stock. Blend and reduce until you get a syrupy sauce.
Rice pudding with chocolate sauce
For 8 people:
- Rice pudding: 120g round arborio rice or sushi rice, 1 liter whole milk, 60g sugar, 1 vanilla pod.
- Chocolate sauce: 100g dark chocolate, 200ml water, 150ml whole milk, 50g caster sugar.
Put the rice in a pan of cold water. Bring to a boil and leave for 2 minutes then drain and rinse the rice. Place back in the saucepan with the milk, sugar and scraped vanilla pod and cook over a very low heat for about 30 minutes, until everything is creamy. Let cool.
For the sauce, break up the chocolate and place in a saucepan with the water, milk and sugar. Bring to the boil, then cook for 10 minutes, stirring regularly, until it reaches a creamy consistency. Pour into a bowl and let cool.
Serve rice pudding with chocolate sauce.
For a change: For even more indulgence, sprinkle rice pudding with walnuts and chocolate chips. You can prepare verine by alternating rice and chocolate sauce.
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