PINK SNAPPER A LA PROVENCALE

READY TO BE BAKED!

THE RESULT!

PINK SNAPPER A LA PROVENCALE

This flavorful fish will be at its best with a Rose from the South of France. Choose a wine from Bandol or a Cotes de Provence. Bon Appétit!

2 Servings

Preparation: 45 min; cooking time: 40 min.

1 whole pink snapper (3-4 lbs) prepared by your fishmonger

1 fennel

1 zucchini

2 lemons

3 tomatoes

1 orange pepper

1 sweet onion

8 garlic cloves unpeeled

2 bay leaves

6 sprigs of fresh thyme

Fresh basil leaves

1 tsp of fennel seeds

½ cup of white wine

3 tbsp of olive oil

Salt and pepper

Preheat the oven to 450F.

Wash all the vegetables. Slice the lemons. Cut the fennel, zucchini, tomatoes, pepper and onion into pieces.

Spread some olive oil in a big baking dish.

Season the fish with salt and pepper and stuff it with some slices of lemon, thyme, basil and bay leaves.

Put all the vegetables, garlic cloves and some herbs on the bottom of the dish. Season with salt, pepper and fennel seeds. Add the fish.

Pour the white wine over the preparation. Drizzle with olive oil.

Bake 40 minutes. Baste the fish and vegetables several times with the liquid.

Bon Appetit!

PAIN PERDU OF PANETTONE WITH ORANGE CREAM

QUEL DELICE!

PAIN PERDU OF PANETTONE WITH ORANGE CREAM

This recipe is fantastic! Eat this Panettone for dessert or for breakfast! The orange cream must be prepared in advance and served chilled with the warm Panettone. Oh la la… trop bon!!!

If you choose to eat this preparation for dessert, serve it with a sweet wine from the Bordeaux region, such as Sauternes or Sainte-Croix-du-Mont.

4 servings

Preparation: 30 min; cooking time: 20 min.

1 Panettone (about 1 lb) cut into cubes

4 egg yolks + 1 egg

2 cups + 1/3 of milk

1 cup of sugar

1/3 oz of butter

1 orange peel

3 tbsp of Grand Marnier

Preparation of the orange cream:

Bring 2 cups of milk to a boil with the orange peel in a medium saucepan.

Whisk the egg yolks with ¾ of a cup of sugar in a big bowl. Pour the hot milk into the mixture, stir it and put it back into the saucepan. Cook for about 10 minutes on medium heat, stirring constantly until the cream forms and becomes smooth.

Filter the cream and add the Grand Marnier. Let it cool down and refrigerate.

Preparation of the Panettone:

Whisk 1 egg with ¼ cup of sugar and 1/3 of a cup of milk. Soak the cubes of Panettone in the mixture 10 seconds per side.

Melt the butter in a frying pan on medium-high heat. Add the Panettone and cook 2 minutes per side.

Serve immediately over the chilled orange cream.

Bon Appétit!

French Recipes and Cuisine