Taste le Tour 2006
Well, the annual Le Tour de France is coming to an end tonight for this year. After three weeks of trying to stay up late each night to watch the race, it has been worth it as for the second year in a row, we are again treated to some fabulous authentic French recipes from the broadcaster here in Australia, SBS. The 21 recipes this year included sweets/desserts such as Kougelhopf, Raspberry Vacherin, Truffes au Chocolat Belge, Almond and Honey Nougat, Tarte aux Pommes & Tarte aux Prunes, Gâteau aux Noix, and the famous choux dessert dedicated to the bicycle wheel, Paris-Brest. Of course there are also savoury dishes among the 21 recipes. You can find all 21 recipes in the SBS’ Taste Le Tour 2006 pages.
The recipe for Stage 6 is however, for some reason, not there, so the following is a transcript of the recipe from the TV segment.
St Pierre Sauce Normande
(John Dory with Normandy Sauce)
Recipe prepared by Philippe Mouchel. Written by Gabriel Gaté.
1. Steam open 12 mussels in ¼ cup of dry white wine, 2 stalks parsley and 1 bay leaf.
2. In a wide saucepan, place a knob of butter, 2 finely chopped shallots, about 150g small mushrooms (cut in half), 2 cleaned John Dory (known as St Pierre in French), the cooking juice from the mussels, 1 cup of fish stock, a little salt and pepper, some parsley stalks and 2 slices of lemon (place one slice of lemon on top of each fish).
3. Bring to a slow simmer, cover with the lid and poach for 5 minutes. Turn fish over and cook for a further 5 minutes. Carefully lift the fish onto a serving platter and cover with foil to keep it warm.
4. Transfer mushrooms with a little of the cooking liquid to another saucepan, add 4 green prawns, 4 fresh oysters and the shelled mussels. Poach (steam) the seafood for 1 minute to cook it.
5. Bring the cooking liquid from the fish to the boil to evaporate half of it. Then in a bowl, mix 1 egg yolk with 3 tablespoons of cream. While whisking, pour the cream and egg mixture into the fish cooking liquid to thicken it a little. Strain the sauce over the poached seafood. Squeeze a little lemon juice over and season to taste with salt and pepper.
6. Pour this classic Normandy sauce over the fish. Sprinkle with chopped parsley. Serve with bread to soak up the sauce.
The 21 recipes from last year (2005) are also still available here.
The recipe for Stage 6 is however, for some reason, not there, so the following is a transcript of the recipe from the TV segment.
St Pierre Sauce Normande
(John Dory with Normandy Sauce)
Recipe prepared by Philippe Mouchel. Written by Gabriel Gaté.
1. Steam open 12 mussels in ¼ cup of dry white wine, 2 stalks parsley and 1 bay leaf.
2. In a wide saucepan, place a knob of butter, 2 finely chopped shallots, about 150g small mushrooms (cut in half), 2 cleaned John Dory (known as St Pierre in French), the cooking juice from the mussels, 1 cup of fish stock, a little salt and pepper, some parsley stalks and 2 slices of lemon (place one slice of lemon on top of each fish).
3. Bring to a slow simmer, cover with the lid and poach for 5 minutes. Turn fish over and cook for a further 5 minutes. Carefully lift the fish onto a serving platter and cover with foil to keep it warm.
4. Transfer mushrooms with a little of the cooking liquid to another saucepan, add 4 green prawns, 4 fresh oysters and the shelled mussels. Poach (steam) the seafood for 1 minute to cook it.
5. Bring the cooking liquid from the fish to the boil to evaporate half of it. Then in a bowl, mix 1 egg yolk with 3 tablespoons of cream. While whisking, pour the cream and egg mixture into the fish cooking liquid to thicken it a little. Strain the sauce over the poached seafood. Squeeze a little lemon juice over and season to taste with salt and pepper.
6. Pour this classic Normandy sauce over the fish. Sprinkle with chopped parsley. Serve with bread to soak up the sauce.
The 21 recipes from last year (2005) are also still available here.
posted by SeaDragon @ 23.7.06
5 Comments:
WhItE_PoPlAr,
Yeah, SBS seems to be popular when they broadcasted the World Cup, but couldn't stay up THAT late/early in the morning to watch it. At least the Tour de France is on at 10/10.30pm and finished at about 1am :)
Hi,
Happened to stumble upon ur site and have been reading it. Just curious cos you didnt put your profile. Where did u come from?
I would like to get a good oven. You have any brands to recommend? I'm from Singapore.
Thanks. :)
Sunny_dreamzz
Hi Sunny_dreamzz,
Didn't feel the need to put my profile on, I would rather the contents of my blog to speak for itself :) Most who read my blog for a while would have gathered enough to know my profile anyway, so just for you, I am male, love to bake/make anything sweet in my free time, came from Sarawak, now living in Melbourne.
As for oven, I really can't help you much on that, haven't the need to buy a new oven myself.
I did a quick search on Singapore sites and a few pop up, they are just general discussion on buying oven, probably more appropriate to you:
http://www.expatsingapore.com/ubb/Forum4/HTML/031584.html
http://www.expatsingapore.com/ubb/Forum4/HTML/032054.html
http://www.singaporebrides.com/forumboard/messages/409/33843.html?1129481153
http://www.singaporebrides.com/forumboard/messages/409/1704.html?1117088117
Hi,
Thanks alot for your help! Happy Baking!
:)
You're welcome :)
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