Saucisse de Morteau aux fruits secs et épices

Saucisse de Morteau aux fruits secs et épices
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 20 min
  • Difficulty: medium
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Saucisse de Morteau aux fruits secs et épices

Ingredients

Directions

  1. ### Preparation ###
  2. Coupez les saucisses en fines tranches et faites-les sauter dans de l’huile d’olive.
  3. Ajoutez les abricots, les raisins et les pruneaux secs et le bâton de cannelle.
  4. Arrosez de miel et ajoutez 20 cl d’eau.
  5. Laissez mijoter 10 minutes.
  6. Ajoutez les amandes et les olives puis laissez mijoter à nouveau 10 minutes.
  7. Avant de servir, salez et poivrez le tajine puis parsemez de coriandre ciselée.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern