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August 17, 2021

Salmon, fennel salad, orange with beet puree

Salmon, fennel salad, orange with beet puree

Ingredients (4 servings)

  • 1 bag of Épurée beet puree
  • 4 salmon steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper

Salad

  • 2 fennel bulbs, finely chopped (mandolin preferred)
  • 1.5 cups of arugula
  • Zest and juice of half a lemon
  • 1 shallot, finely chopped
  • Olive oil
  • Supreme of 2 oranges
  • Salt and pepper

Preparation

  1. Assemble the salad without the arugula, season well, and simmer.
  2. In a large non-stick skillet over medium-high heat, brown the salmon in the olive oil, wait 1 minute and add half the butter. Brown well and set aside on a plate, warm.
  3. Asparagus, the asparagus must remain a nice green color and deglaze with lemon juice.
  4. Heat the Épurée beet puree (warm) and the salmon.  
  5. Assemble the plate and bon appétit!
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Ingredients (4 servings)

  • 1 bag of Épurée beet puree
  • 4 salmon steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • Juice of ½ lemon
  • 1 lb of asparagus or vegetables of your choice
  • Salt and pepper

Gremolata

  • 1 bunch of parsley
  • ½ clove of garlic
  • Zest and juice of half a lemon
  • Shallot
  • Olive oil

Preparation

  1. Chop the parsley and shallot finely. Mix with lemon zest and juice, salt, garlic clove, pepper, and cover with good quality olive oil. 
  2. Turn on oven to 375°F.
  3. In a large non-stick skillet over medium-high heat, brown salmon in olive oil, wait 1 minute, and add half the butter. Brown well and set aside on a plate to keep warm.
  4. Break off the woody base of your asparagus. Peel them lightly.
  5. In a large frying pan over medium/high heat, melt the butter with the olive oil.
  6. Season with salt and pepper. Fry for about 10 minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglaze with lemon juice.
  7. Heat the Épurée beet puree (warm) and the salmon.  
  8. Assemble the plate and bon appétit!
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Chicken leg, beet puree, peach salad, tomato, and buffalo mozzarella

Suggestion

  • Possibility of replacing the chicken with guinea fowl
  • Add chorizo to the peach salad
  • Add pine nuts to the salad

Ingredients (2 servings)

  • 1 bag of Épurée beet puree
  • 4 chicken or guinea fowl legs

Salad

  • 3 peaches cut into quarters
  • 1 red onion, finely chopped or French shallot
  • 4 tomatoes, quartered
  • 1 Buffala mozzarella
  • ¼ cup chopped basil
  • Olive oil
  • Salt and pepper

Marinade

  • 30 mL (2 tbsp.) Cajun
  • 15 mL (1 tbsp.) paprika
  • 15 mL (1 tbsp.) olive oil
  • 10 mL (2 tsp.) butter
  • 15 mL (1 tablespoon) lime juice
  • 2 sprigs rosemary
  • Salt and pepper

Preparation

  1. Preheat oven to 180°C (350°F) or BBQ.
  2. Pour the marinade over the chicken and place the chicken on a non-stick baking sheet or ovenproof dish.
  3. Chop the vegetables and season the salad.
  4. Bake chicken until a meat thermometer inserted in the thickest part of the thighs (without touching the bone) reads at least 165°F (74°C).
  5. Assemble the plate and enjoy!
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Suggestion

  • Possibility to replace asparagus and mushrooms with vegetables of your choice or in season

Ingredients (2 servings)

  • 1 bag of Épurée beet puree
  • 2 duck legs confit
  • 1 ½ cups of Arborio rice
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ cup of white wine
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 chopped onion
  • 3 ½ cups chicken broth (or vegetable broth)
  • ½ cup of parmesan cheese
  • Salt and pepper
  • 2 tablespoons chopped parsley
  • 2 green onions
  • 2 tablespoons almonds
  • 3 asparagus cut in 3 and 8 mushrooms cut in quarters
  • Olive oil and butter

Preparation

  1. Lightly degrease all around the duck breast, remove the fillet and check the fat without cutting the meat. Let the duck breast cool down for about 15 minutes.
    Season the duck breast, start cooking on the fat side in a cold pan, turn over when the skin is golden and crispy, add a knob of butter, a nice coloration. About 5 minutes.
  2. Once well colored on each side. Set aside.
  3. Finish cooking for 5 to 8 minutes. For pink cooking, the temperature should be 150°F (65°C) and for rare magret, stop cooking at 130°F (55°C).
  4. Sauté the mushrooms in nice foaming butter, add the asparagus, and set aside.
  5. Put oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  6. Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dry. Then add the hot chicken stock. (Do the same as the white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup). The whole thing will take about 20 minutes.
  7. The rice should still be a bit al dente and the consistency not too dry or wet. When the consistency is right, add the parmesan, the asparagus, the sautéed mushrooms, and the carrot puree. If you want, you can add a tablespoon of butter and mix it all. Add salt and pepper to taste.
  8. Finish cooking the duck breast in the oven for 5 to 8 minutes. For a pinkish color, the temperature should be 150°F (65°C) and for a rare duck breast, stop cooking at 130°F (55°C).
  9. Let the meat rest for about 10 minutes covered with aluminum foil or a bowl to keep it warm. Cut in 2 and serve.
  10. Assemble the plate and bon appétit!
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Ingredients (4 servings)

Salad

  • 3 peaches, quartered
  • 1 bag Épurée beet purees
  • 1/4 cup lemon juice
  • 1/4 cup walnut or olive oil
  • 1 teaspoon honey or maple syrup
  • 2 fennel bulbs, thinly sliced (about 3 cups/750 ml)
  • 3 stalks celery, finely chopped 
  • 1/3 cup fresh dill, finely chopped
  • 4 cups small arugula leaves
  • ½ bag beet puree
  • 1 shallot, chopped
  • Salt and pepper

Trim

  • Parmesan cheese in petals
  • 3 tbsp. coarsely chopped hazelnuts
  • 3 tbsp. chopped green onion

Preparation

  1. In a large bowl, combine lemon juice, oil, beet puree, and honey. Season with salt and pepper. Add fennel, celery, peaches, and dill and toss to coat ingredients. Let marinate for 20 minutes at room temperature.
  2. To serve, place arugula leaves on a large plate. Pour in fennel mixture and toss gently. Sprinkle with topping and serve 😊
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  • 1 tbsp. Épurée beet puree (to taste)
  • 2 tbsp. French SuperTartar Preparation (to taste)
  • 1 tsp. finely chopped French shallot
  • 1 tablespoon diced apple
  • 1 tablespoon diced cucumber
  • 1 tsp. dijon mustard and 1 tsp. lemon juice
  • 1 tsp. dʼérable syrup
  • Sriracha
  • Salt and pepper
  • 1 tbsp. chives
  • Crushed crisp bacon
  • Roasted pecans

Preparation

Mix

  • 1 tsp. finely chopped French shallot
  • 1 tablespoon apple, diced
  • 1 tbsp. diced cucumber
  • 1 tsp. dijon mustard and 1 tsp. lemon juice
  • 1 tsp. dʼérable syrup
  • Sriracha
  • Salt and pepper

On the top

  • 1 tbsp. chives
  • Crushed crisp bacon
  • Roasted pecans
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  • 500 ml of commercial chickpeas
  • 1 bag of Épurée beet puree
  • 60 ml of Tahiti
  • 60 ml lemon juice
  • 15 ml cumin
  • 50 ml of water
  • 1 clove of garlic
  • 100 ml of cashew

Preparation

  1. Rinse chickpeas in cold water (keep the cooking juice from the can to adjust the desired consistency)
  2. In a blender or food processor, blend all ingredients into a smooth puree.
  3. Serve as a dip, with plain or toasted pita bread tips, as a side dish with meats, grilled poultry, or fish.
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Ingredients for the salad

  • 250 ml quinoa
  • 1/2 bag of beet puree
  • 1/3 cup of pistachios
  • 1 to 2 oranges
  • 4 to 5 sprigs of mint
  • 1/2 bunch of kale

Ingredients for the vinaigrette

  • 200 g blue cheese
  • 1/2 bag of beet puree
  • 15 ml Dijon mustard
  • Olive oil
  • 1/2 lemon juice
  • 1 pinch of salt and pepper

Preparation for the salad

  • Preheat oven to 325’F.
  • Roast pistachios in the oven for about 10-15 minutes (stir the tray about twice during cooking).
  • Temper the pistachios.
  • Cook quinoa as directed on package and refrigerate.
  • Cut orange segments into 3 pieces.
  • Slice kale by about 2 to 3 centimeters.
  • Chop the mint.
  • Mix quinoa and half the bag of beet puree.
  • Coarsely chop the pistachios with a knife.
  • Add to quinoa, kale, pistachios, orange, mint, and season.
  • Add the dressing to the top of the salad.

Preparation for the vinaigrette

  • Temper the blue cheese so that it is malleable
  • In a blender, add blue cheese, remaining beet puree
    olive oil, lemon juice, and season.
  • Emulsify and pour.
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Vegetarian Beet Burger

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Ingredients

  • 450 g French lentils (half a bag of lentils)
  • 250 ml grated beet
  • 250 mL grated sweet potato
  • 250 mL grated medium-strength cheddar cheese
  • 1 onion, chopped
  • 2 cloves of garlic
  • 1/2 bunch of chopped parsley
  • 175 mL Japanese breadcrumbs (Panko)
  • 2 eggs
  • 10 ml fennel seeds
  • 10 ml mustard seeds
  • 1 bag of beet puree
  • 30 ml olive oil

Preparation

  1. Preheat oven to 350’F
  2. Thaw out one bag of beet puree.
  3. Rinse the lentils well under running water.
  4. Cook the lentils until they are tender and then arrange them on a sheet. Refrigerate.
  5. Chop or mince the onion and garlic.
  6. Sauté the spices in olive oil over medium heat for 2 to 3 minutes.
  7. Then add onion and garlic and sweat over low heat until translucent. Refrigerate.
  8. Grate the beets, sweet potatoes, and cheese.
  9. Mix all ingredients and season well.
  10. Divide into portions to form patties.
  11. Sear the patties in a large pan with olive oil.
  12. Arrange the patties on the baking sheet and bake for 15 minutes.
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