Cooking Recipe Video :
Simple filet of roebuck apples white calville and fuji jumped to immortal
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Restaurant: Le Moulin de Lourmarin
Chef: Edouard Loubet
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 59,211 views
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Restaurant: Le Moulin de Lourmarin
Phone:
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+33 4 90 68 06 69 |
Website:
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www.moulindelourmarin.com |
Address:
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rue du temple |
| "After learning from Marc Veyrat, Edouard Loubet, the youngest of all 2-star Michelin chef... |
Simple filet of roebuck apples white calville and fuji jumped to immortal
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Recipe Description:
Bone the back and keep the carcasses, to make a bottom of roebuck. Denervez the nets, salt and pepper, put then to color in a frying pan, with butter. Withdraw and let rest. Keep the frying pan for sauce. Put sugar and the chocolate to caramelize, add the carvi and the curry. Thaw to the red wine and bottom of roebuck. Bring to boiling point and bind to the starch of potato. Salt and pepper. Peel the apples and cut them in dice. Make dry heat a frying pan and, since qu'elle smokes, throw the apples, jam, the carvi and the curry there cleverly. Move and rid (not to make a compote). Arrange the apples in a circle, on l'assiette. Cut the nets in small discs d' 1 cm and put them around. Make heat under the salamander (grillroom of the oven). Surround sauce and decorate with the powders of carvi and curry. |
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Meat Cooking Recipes on Video
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Servings:
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4 People |
Cooking recipe time in minutes:
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20 |
Recommended wine with the dish:
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Lalande-Pomerol |
Difficulty level:
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Easy |
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Simple filet of roebuck apples white calville and fuji jumped to immortal
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Cooking Recipe Ingredients:
• 1 back of roebuck • 100 g of butter • salt thin • peppers white ground • 1/2 l of roebuck • bottom 20 g of chocolate bitter • 50 g of sugar semolina • carvi and curry in powder • 3 apples calvilles • 2 bayleaves Bottom: • 1 carrot • 1 onion • 1/4 of leek • 1/2 l of red wine |
Cooking recipe preparation instructions:
Bone the back and keep the carcasses, to make a bottom of roebuck. Denervez the nets, salt and pepper, put then to color in a frying pan, with butter. Withdraw and let rest. Keep the frying pan for sauce. Put sugar and the chocolate to caramelize, add the carvi and the curry. Thaw to the red wine and bottom of roebuck. Bring to boiling point and bind to the starch of potato. Salt and pepper. Peel the apples and cut them in dice. Make dry heat a frying pan and, since qu'elle smokes, throw the apples, jam, the carvi and the curry there cleverly. Move and rid (not to make a compote). Arrange the apples in a circle, on l'assiette. Cut the nets in small discs d' 1 cm and put them around. Make heat under the salamander (grillroom of the oven). Surround sauce and decorate with the powders of carvi and curry. |
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