Cooking Recipe Video :
Tepid wolf salad with pourpier
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Restaurant: La Bastide Saint-Antoine
Chef: Jacques Chibois
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 50,940 views
Recipe videos for the weekend
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Restaurant: La Bastide Saint-Antoine
Phone:
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+33 4 93 70 94 94 |
Website:
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www.jacques-chibois.com |
Address:
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"48, avenue Henri Dun |
| "After a great tour de France and learning from the best chefs such as Vergé, Outhi... |
Tepid wolf salad with pourpier
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Recipe Description:
Preparation: Make raise the nets of wolf, as well as skin, by your fishmonger, retail then in 6 equal portions. Make cook them in a dish in the oven to 200 degrees about, during 5 to 8 minutes, with 5 cl of olive oil salt and pepper. Cut the courgettes in sections of 5-cm long, cut them fine blades of 2 mm of thickness, with the help of a mandolin , then of it. Make 48 blades of it. Put them to cook to water while salting since boiling point. Verify that they are crunchy, cool them then in the very cold water with ice cubes. Drain. Reserve on a plate. Peel the pourpier while taking the leaves solely that you wash and drain. Cut the tomatoes in small dice of 1 cm, after having peeled them and cored. Cut the black olives in tr |
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Seafood & Fish Cooking Recipes on Videos
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Servings:
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6 People |
Cooking recipe time in minutes:
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20 |
Recommended wine with the dish:
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Auxey-Duresses Blanc |
Difficulty level:
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Easy |
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Tepid wolf salad with pourpier
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Cooking Recipe Ingredients:
• 1 wolf of 1 kg • 2 pieces of tomatoes or 300 grams • 3 packets of pourpier • 180/200 g of courgettes middle • 10 pieces of olive black • 15 cl of olive oil • 3/4 of lemon • juice 1 boot of dill |
Cooking recipe preparation instructions:
Preparation: Make raise the nets of wolf, as well as skin, by your fishmonger, retail then in 6 equal portions. Make cook them in a dish in the oven to 200 degrees about, during 5 to 8 minutes, with 5 cl of olive oil salt and pepper. Cut the courgettes in sections of 5-cm long, cut them fine blades of 2 mm of thickness, with the help of a mandolin , then of it. Make 48 blades of it. Put them to cook to water while salting since boiling point. Verify that they are crunchy, cool them then in the very cold water with ice cubes. Drain. Reserve on a plate. Peel the pourpier while taking the leaves solely that you wash and drain. Cut the tomatoes in small dice of 1 cm, after having peeled them and cored. Cut the black olives in tr |
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