Barbue a la biere de garde

Yield: 1 Servings

Measure Ingredient
2.00 \N Brill weighing 900g to 1 kg
1½ decilitre Aged beer; (e.g. jenlain)
4.00 \N Finely minced shallots
2.00 \N Tomatoes peeled and seeded
1.00 \N Parsley stems
1.00 \N Chives
2½ decilitre Fish stock
1.00 \N Salt & pepper
1.00 \N Minced chives
1.00 \N Chopped flat parsley
250.00 gram Choux vert nouveaux
80.00 gram Bacon; cut into lardons
1.00 \N ; and blanched
30.00 gram Smoked bacon cut into lardons and
1.00 \N ; blanched
50.00 gram Butter
80.00 gram Maroilles or munster cheese
1.00 \N Salt and pepper
2.00 \N Sheets filo pastry
80.00 gram Melted butter
80.00 gram Pearl barley or wheat
16.00 small Belgian endives
1.00 \N Salt & pepper
1.00 \N Lemon juice
1.00 \N Sugar
1.00 \N Butter
1.00 \N Chives cut into matchsticks

SAUCE

GARNISH

PEARL BARLEY

ENDIVES

Trim and gut the brill. Cut the fish in two, lengthways. Cut each half into thick slices 2-3 cm. You have at least 8 pieces. Quickly colour the brill in a frying pan. Transfer to a shallow butter pan.

Sprinkle with shallots, tomatoes, parsley stems and chives. Wet with the beer and fish stock. Season and bring to a boil. Cover with a piece of buttered parchment and cook in a hot oven at 180C for 8-10 minutes.

Sauce: Once cooked, remove the fish and pour the cooking liquid into a saucepan. Reduce in volume by three quarters. Gradually mix in the butter, season and strain through a fine sieve. Add the chopped parsley and chives into the sauce.

Garnish: Finely slice the green cabbage and blanch. Melt the butter and cook the bacon. Add the cabbage and cook gently over the heat covered with paper for 10-12 minutes. Remove from the heat and add the cheese which has been cut into small cubes. Cut the filo into long strips 6cm x 12 cm.

Use 3 bands per galette. Butter each strip and stack on top of each other. Place 2 spoonfuls of the cooled cabbage into the centre and fold closed. Place the galettes in a hot oven at 180C until lightly coloured.

Barley: Cook the barley in boiling salted water. Refresh and reheat in butter or steamed.

Endive: Carefully remove the outer of the leaves of the endives until the yellow heart is exposed. Gently cook in a little butter, salt, sugar, lemon juice and water. Cut in two lengthways and lightly colour in a frying pan.

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