WINTER

ORANGE & CORIANDER
SHELLFISH STEW

For 2 to 3 people

  • 3 scallops
  • 1 dozen mussels
  • 1 dozen clams
  • 6 Warty Venus clams
  • 1 teaspoon of freshly minced ginger
  • 1 teaspoon of freshly minced horseradish
  • 3 minced copper shallots
  • Juice of 3 oranges
  • 1 dollop of salted butter
  • 3 tablespoons of palm oil
  • 1 dash of curry powder
  • 1 pinch of saffron
  • 4 branches of coriander

Heat orange juice in Maho Nabé with palm oil, fresh butter, curry, horseradish, shallots, ginger and saffron.

Let juice reduce by one half and add scallops and smaller shellfish. Let covered Maho Nabé cook on low heat for 3 to 4 minutes.

After removing covered Maho Nabé from stove, place on trivet and wait 5 minutes for shells to open.

Serve directly from Maho Nabé and sprinkle with coriander.

YEAR-END HOLIDAYS

CHAMPAGNE & CAVIAR TURBOT

For 2 to 3 people

  • 1 turbot steak (300-350 g)
  • ½ bottle of champagne
  • 1 jar of caviar (50 g)
  • 2 tablespoons of thick fresh cream
  • 1 Cévennes onion
  • 1 bouquet of flat parsley
  • 1 large potato
  • Salted butter

Let chopped onion and peeled potato coins melt in salted butter.

Add champagne and fresh cream.

Bring Maho Nabé to a boil and add turbot steak.

Cook in covered Maho Nabé for 10 to 12 minutes on stove.

Remove from stove and let cooking continue on trivet for 7 to 8 minutes without additional heat.

Add chopped parsley. Pour champagne sauce over the fish and serve with caviar.

YEAR-END HOLIDAYS

YELLOW WINE TRUFFLED
POULARDE & CELERY ROOT

For 2 to 3 people

  • 1 poularde fillet
  • 1 fresh truffle (40 g)
  • ½ bottle of Savagnin
  • ½ celery root
  • 2 tablespoons of hazelnut oil
  • 1 dollop of fresh butter
  • 1 carrot
  • 1 winter leek

Using low heat, let chopped leek, sliced carrot coins and diced celery root melt in butter and hazelnut oil for 7 to 8 minutes.

Next, add Savagnin and poularde fillet, and cook on low heat for 15 to 20 minutes in closed Maho Nabé.

Take Maho Nabé off stove, place on trivet and add thinly-sliced truffle.

Let cooking continue for 10 more minutes without additional heat.

Place Maho Nabé on dining table, cut poularde fillet into slices and serve covered in cooking juices.