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August 17, 2021

Salmon, carrot puree, asparagus and, cucumber salad

Salmon, carrot puree, asparagus and, cucumber salad

Ingredients (4 servings)

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

Salad

  • 1 lb asparagus
  • 3 Lebanese cucumbers
  • 3 radishes
  • Zest and juice of 1 lemon
  • 1 shallot, finely chopped
  • Olive oil
  • 1 cup of parmesan cheese in petals
  • Salt and pepper

Preparation

  1. Using a mandolin or vegetable peeler, slice asparagus, radishes, and cucumber into thin ribbons. Combine all salad ingredients, excluding Parmesan cheese, 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 the butter. Brown well and set aside on a plate, keeping warm.
  3. Heat the Épurée carrot puree and salmon.  
  4. Assemble the plate and enjoy!
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Pork chop, carrot puree, broccoli, and bacon salad

Ingredients (4 servings)

  • 1 bag of Épurée carrot purees
  • 7 sprigs of thyme
  • 4 pork chops, hotel cut
  • 3 cloves of garlic
  • 100 g butter
  • Salt and pepper
  • Canola oil

Salad

  • 4 cups raw broccoli florets (for sautéing or grilling on the BBQ)
  • 2 green onions, chopped
  • ½ cup sliced almonds or hazelnuts, toasted
  • 4 slices cooked bacon, finely chopped
  • Drizzle of olive oil
  • 1 red onion, finely chopped
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 2 tbsp. basil, chopped
  • 1 cup of parmesan cheese in petals
  • Red or white balsamic vinegar or choice
  • Salt and pepper

Preparation

  1. Assemble the salad, season well, and let simmer.
  2. Heat a skillet hot to sear the meat, while seasoning the meat well on both sides.
  3. Turn on the oven to 400°F.
  4. Once the pan is hot, add the canola oil and the chop, wait 1 minute and add the garlic, butter, and thyme.
  5. Use a serving spoon to wet the chop with the butter, canola oil, thyme, and garlic mixture (give it some love). For pink pork, reach 63°C in the center.
  6. Once well browned on each side, place chops on an ovenproof baking sheet and finish cooking as needed.
  7. Heat the Épurée carrot purée
  8. Assemble the plate and bon appétit!
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Ingredients (4 servings)

  • 1 bag of Épurée parsnip purée
  • 4 cod steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • ½ of lemon juice
  • 1 lb of asparagus or vegetables of your choice
  • Salt and pepper

Trim

  • 3 tbsp. coarsely chopped almonds or walnuts of your choice
  • 1 cup celery leaves (with celery, cut finely) or arugula
  • 4 radishes, julienned
  • Salt and pepper

Preparation

  1. Turn oven on to 375°F.
  2. In a large non-stick skillet over medium-high heat, brown cod in olive oil, wait 1 minute, and add butter. Brown well and keep warm on a plate.
  3. Chop the almonds, celery, and radishes. Add a drizzle of olive oil and season.  
  4. Break the woody base of your asparagus. Peel them lightly.
  5. In a large skillet 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 parsnip puree and the cod.
  8. Assemble the plate and bon appétit!
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Suggestion

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  • Accompany it with the vegetables of your choice: carrot, kale, green bean, Swiss chard, etc.

Ingredients (2 servings)

  • 2 hotel cut pork chops
  • 1 bag of Épurée mushroom puree
  • 1 tsp. coffee
  • 1 tsp. cumin
  • 1.5 tsp. paprika
  • 1 tbsp. hazelnut
  • 0.5 apple
  • 1 green onion
  • Arugula or lamb’s lettuce (your choice of salad)
  • Balsamic vinegar
  • Seasonal vegetables

Preparation

  1. Mix spices (coffee, cumin, paprika)
  2. Spread the spices on each side of the chops and let rest for at least one hour in the refrigerator.
  3. Preheat BBQ or oven.  
  4. Sauté or grill the vegetables.
  5. Season the meat. Place the chop on the grill. About 5 minutes on each side with a nice grill. Finish cooking on the indirect heat of the BBQ. For pink pork, reach 63 C in the center.
  6. Meanwhile, finely chop green onions, julienne apples, and coarsely chopped hazelnuts. Toss with salad, a drizzle of olive oil, balsamic vinegar, and season.
  7. Assemble the plate and bon appétit 😊

Only pure hearts make a good soup.

- Ludwig van Beethoven
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  • 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 parsnip puree
  • 7 sprigs of thyme
  • 4 large pork cutlets
  • 2 cloves of garlic
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • ½  of lemon juice
  • 1 lb of asparagus

Trim

  • 2 tbsp. coarsely chopped almonds
  • 2 green onions, chopped
  • 4 tsp. maple syrup (1 tsp. per person as a garnish)

Preparation

  1. In a large non-stick skillet over medium-high heat, brown half the cutlets in half the butter, thyme, and garlic. Set aside on a plate to keep warm.
  2. Turn oven on to 400°F.
  3. Break off the woody base of your asparagus. Peel them lightly.
  4. In a large skillet over medium/high heat, melt the butter with the olive oil.
  5. 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.
  6. Heat the Épurée parsnip puree and the cutlets.
  7. Chop the almonds and green onions.
  8. 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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Ingredients (2 servings)

  • 100 to 150 gr puree of mushrooms Épurée
  • 100 g chorizo, diced
  • 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, chopped
  • 2 cups of spinach
  • 8 mushrooms cut into quarters

Preparation

  1. Sauté the mushrooms in nice foaming butter with the chorizo.
  2. Put the oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  3. 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.
  4. 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, mushroom puree, sautéed mushrooms, and chorizo. If you want, you can add two tablespoons of butter and mix it all and add the spinach. Add salt and pepper to taste.
  5. Assemble the plate and enjoy!
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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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