Honeymoon,  Anniversary, Birthdays and Family reunions!

A great Celebration week at O’Vineyards

Liz’s Salmon Rillettes

At the request of our World Travelers Sabine Bessey and her husband Ebaheart, here is the receipe of Liz’s Salmon Rillettes:

Get from the fish market about 200g of fresh salmon

heat your oven at 200°
Few drop of lemon, salt and pepper, roll your salmon inside of an aluminium sheet
cook in the oven for 10 minutes
Cool the salmon in the refrigerator
smash it with a fork
put in the ginger and garlic sauce
back in the refrigerator until the serving time

prepare the ginger-garlic sauce:
3 table spoon of mustard
about 20g of garlic. 20g of ginger
mix with about 3 table spoon of olive oil
put the sauce to the refrigerator.

Before serving, mix the salmon and the sauce.

 

Burbot in butter sauce

I like the  small fresh burbots! Have to wake up early to get those at the fish market!

Very fast and easy receipe! Saute the fishes in a small amount of butter. add  the garlic and parsley. When the garlic is golden, add some more butter, add the chopped parsley. Cook only one minute. Serve immediately!

 

We had a great group for a Cooking Workshop! An & Philip, Jenny & Barry, Josua & Alexandra.

Easter Food and Wine at O’Vineyards Carcassonne

Two hours in the kitchen with Liz preparing many courses to accomodate many O’wines! See the full menu after the picture gallery!

Home Cured Salmon on Canapés
Spring rolls (added to the menu at An’s request)
Goat Cheese Sablé
Pear and Roquefort in puff pastry
Merguez (lamb sausage) on a bed of zuchini and carrots
Grilled duck breast & Grilled beef rolled in bacon served with mashed potato baked with brie
Brussel sprout sauté in sausage and bacon
Cheese tray
Easter cake