HADDOCK WITH FRENCH GREEN LENTILS AND CARROTS

VERY HEALTHY!

HADDOCK WITH FRENCH GREEN LENTILS AND CARROTS

This wonderful French recipe is full of great nutrients! Perfect to build your immune system for winter! You can substitute the heavy cream for low fat cream if you prefer but French cuisine is all about the best ingredients! You can pair this wonderful fish with a Sauvignon Blanc from the Loire Valley such as Sancerre! Enjoy!

Preparation: 20 min; cooking time: 35 min.

Serving 4

2 lbs. fresh haddock

2 tbsp. Italian parsley, chopped

1 lemon juice

½ cup heavy cream

1 lb. French green lentils

5 carrots, peeled, 1 whole cut in half and the others sliced diagonally

4 tbsp. unsalted butter

2 tbsp. olive oil

5 sprigs of thyme

1 bay leaf

1 onion, peeled, cut in half

2 cloves

Salt and pepper

Put the lentils in a medium stockpot. Cover with cold water. Bring to a boil and cook 10 minutes on high heat. Drain.

Return the lentils to the stockpot. Add the carrot cut in half, the onion stuck with the cloves, bay leaf and fresh thyme. Season with ½ tsp of pepper. Cover with cold water, bring to a boil, reduce the heat to medium and cook 15 minutes or until tender. Season with salt 2 minutes before the end of cooking.

Bring some water to a boil in a medium saucepan. Add 1 tbsp. butter and season with sea salt. Add the sliced carrots and cook 7 minutes on medium heat. Drain. Melt 1 tbsp. butter in the same saucepan, add the carrots. Season with pepper. Add a pinch of salt and cook 2 minutes.

Season the fish with salt and pepper. Melt 2 tbsp. butter and olive oil in a large frying pan on high heat. Cook the fish 2 minutes on one side. Flip the fish over, cook 1 minute. Add the lemon juice, cream, parsley, salt and pepper and cook 1 more minute.

Serve the fish over the lentils and carrots. Top with the cream sauce.

Bon Appetit!

PORK RIB ROAST WITH WALNUT CRUST

PERFECT!!!

VERY CRISPY!

PORK RIB ROAST WITH WALNUT CRUST

Walnuts give to this pork roast some incredible flavors! You will be amazed by this distinctive recipe! The meat is savory and the potatoes will melt in your mouth! Don’t be afraid to innovate in your kitchen, you won’t regret it! Pair with a Santenay, Pinot Noir from Burgundy. Enjoy!

Preparation: 30 min; cooking time: 2 hours

Serving 4

1 pork rib roast (4-5 lbs.)

1 ½ cup water

12 garlic cloves, unpeeled + 2 garlic cloves, peeled and thinly sliced

2 tbsp. vegetable oil

2 tbsp. fresh thyme leaves + 5 sprigs fresh thyme

1 ¾ oz. walnuts, grated (50 g)

1 ¾ oz. bread crumbs (50 g)

2 5/8 oz. butter, melted (75 g)

6 big gold potatoes, peeled and cut into big fries

Salt and pepper

Preheat the oven to 430 F.

In a small saucepan, melt the butter, add the walnuts and bread crumbs and cook 5 minutes on medium heat. Set aside.

Make several incisions into the pork roast and insert the 2 sliced garlic cloves. Brush the meat with vegetable oil. Season with salt and pepper and rub the thyme leaves all over the roast.

Place the meat in a roasting pan, add the water. Roast 20 minutes. Take the roast out of the oven, add the unpeeled garlic cloves and sprigs of thyme. Roast 40 minutes.

Season the potatoes with salt and pepper and add them to the roasting pan. Roast 1 hour with the meat. Stir every 20 minutes. Add some water if the liquid is evaporated.

20 minutes before the end of cooking, spread the walnut-bread crumb-butter preparation on top of the roast. Return to the oven. The crust must have a nice golden brown color.

Carve the meat on a cutting board. Serve 1 rib per person with potatoes.

Bon Appetit!

French Recipes and Cuisine