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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!

 

Another  Dinning Experience at O’Vineyards  with Liz’s Orange Honey Duck. 

Bon Appetit! Happy Holidays !

 

This preparation serves four. Follow the photos for each step:

1 & 2 . Orange Honey sauce: Mix the juice of 1 orange with 1 table spoon of honey and 1 coffee spoon of maizena. cook until ot. burner at medium temperature.

Steam cook two medium size potatoes 15 minutes and two carrots 10 minutes. slice carrot, potato, 1 celeri branch, half of a leek. Peel 4 shallots.

3. Two duck breasts

4. Cook the duck  in it’s grease, at Medium High temperature  for about 5 minutes on each side or until golden (longer if you like the duck less “rosé”). add to fry cook in the same pan the shallot, sliced potato and carrot. then celeri and leek. (shallot, celeri and leek are not pre-cooked…they only need few minutes to be ready).

Slice the duck . Pour the Orange Honey sauce over each slice. Two ways to dress up this orange honey dish:

5. Decorated with orange slices  for smaller appetite…

6. with more duck for a larger serving 🙂