Tournedos with black truffle sauce, sweet potato chips and a Bavarian garnish
Portion for 4 people
Ingredients:
4 slices of veal fillet, 300g each
Olive oil, salt and pepper
For the sauce:
2 medium shallots
1 fresh truffle (50 g)
100 grams of foie gras (half-baked)
30 g of butter
A small glass of cognac for the flambe
A teaspoon of black caviar
200 ml of Madeira …
MorePork carpaccio with autumn fruits
Ingredients:
5oo g of pork ham
Olive oil
Pear, apple, fig, pomegranate and other seasonal fruits
Fresh herbs, spices
White truffle (aestivum)
Salt and pepper
Onions
Small cherry tomatoes
Cooking method:
Slice the pork ham into very fine slivers and lay them out on foil. Put onto a plate and leave to chill in the fridge for no more than 3 …
MoreCod, vegetable ratatouille and crispy parmesan cheese cocktail
Ingredients:
500g of salted cod fillet
100g of olive oil
1 clove of garlic
Cayenne pepper
Finely chopped parsley
1 glass of milk
100g of apple puree
For the ratatouille:
1 green pepper
1 red pepper
1 onion
1 clove of garlic
1 zucchini
1 eggplant
2 ripe tomatoes
10g of tomato paste
1 glass of white wine
300g of grated parmesan cheese
1 spring onion
Greaseproof paper
Cooking …
MoreVenison medallions stewed in their own juice with rosemary
Ingredients:
1 boneless venison thigh
Salt and pepper
Rosemary
150g of pork bacon
1 onion
1 carrot
1 stalk of celery
1 clove of garlic
1 ripe tomato
1 glass of red wine
Demi-glace sauce
Mashed potatoes to garnish
Preparation:
Take 1 boneless venison thigh, cut it in half and stuff it with the bacon and rosemary. Well beat off, put …
MoreA salad of dandelions (xicoies), which grow at the foot of high mountains in early spring, just after the snow has gone.
Ingredients:
400 g of dandelion leaves sorted and cleaned
4 cloves of young garlic
1 apple, cut into strips
2 medium tomatoes, peeled
1 zucchini
2 eggs, hard boiled and finely chopped
1 zucchini, cooked on the grill
150 g finely chopped …
MoreLayered monkfish and Andorran veal’s tongue stew
Ingredients:
• 1 veal’s tongue
• 1.2 kg of monkfish
• 1 carrot
• 1 leek
• 1 medium sized onion
• 1 clove of garlic
• finely chopped spring onions
• 1 glass of white wine
• beef broth
• 1 spoonful of tomato paste
• 100g of flour
• 20g cayenne pepper
• a glass of cognac
• olive oil
• salt …
Grilled octopus with potato, chickpeas, vegetables and grasses
Ingredients for 4 people
• 4 cooked octopus tentacles
• 0.1 l olive oil
• Coarse sea salt
• ½ kilo mashed potatoes
• ½ kilo mashed chickpeas
• Finely chopped vegetables (carrots, zucchini/courgette, cauliflower, leeks, onions, garlic)
• 12 spinach leaves, green onions and herbs
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Roast duck breast with sweet and sour sauce, raisins, apples and a puff pastry bread roll.
Ingredients:
*Duck breast
*Salt and pepper
*Brown sugar caramelized
*Wine Oporto
*Honey
*Balsamic vinegar
*Brown gravy with beef bouillon (Fond brun lié)
*Grapes
*Potatoes
*Onion
*Olive oil
How to prepare the dish:
Pour the brown gravy with beef bouillon into a saucepan, add caramelized sugar and mix with Oporto wine, honey and balsamic vinegar. …
MoreCod in vegetable sauce (Bacallà amb sanfaina). This dish is a traditional way of cooking cod in Andorra and Catalonia.
Ingredients:
* 1kg of cod fillet
* flour
* olive oil
* onion
* garlic
* red pepper
* green pepper
* aubergine
* zucchini
* ripe tomatoes
* 1/4 of a liter of fish broth
How to prepare the dish:
Heat the olive oil in a deep frying …
MoreCooking recipes of Andorra by Carles Flinch
CARLES FLINCH FONT was born in Andorra la Vella on 30th April, 1972. He studied at the lycée Comte de Foix (Andorra) and then at Montpellier university, where he obtained a certificate of professional aptitude as a chef.
In 1987, he did an internship at the “Sardinal” restaurant in Banyuls …
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