Dinner ideas of the Pyrenees by Carles Flinch

Stewed rabbit with pears

Ingredients

2 rabbits of a about 1 kg
Virgin olive oil, salt and black pepper
Flour, sweet paprika
White wine, Meat or vegetable stock
Thyme, bay leaf, peppercorns, clove, 3 cloves of garlic, 200 gr. of toasted almonds and hazelnuts, 2 Marie biscuits (or rich tea biscuits) and a few saffron strips
1 tablespoon concentrated tomato
2 kg of conference pears
Cinnamon, lemon …

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Dinner ideas of the Pyrenees by Carles Flinch

Chicken galantine with vegetable mousseline

Ingredients

Whole chicken around 1.5 kg deboned and opened widely

2 egg whites

120ml vegetable milk cream

blanched vegetables: green beans, carrot strips, peas, florets of a ¼ of cauliflower

A chicken broth prepared with the chicken carcass and vegetables

Salt, white ground pepper and nutmeg

Preparation

Take the deboned, opened chicken and cut away all the excess, uneven meat parts. Pass the …

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Dinner ideas of the Pyrenees by Carles Flinch

Horse meat carpaccio, with rocket salad and vinaigrette mushrooms

Ingredients

700 gr. horsemeat fillet
Salt, pepper, dried herbs (thyme, rosemary, bay leaf, etc.)
Virgin olive oil, parsley and chives

For the mushrooms

24 Saffron Milkcap mushrooms
Salt, pepper, virgin olive oil and cider vinegar
2 cloves of garlic, a sprig of parsley, ground pepper and a bay leaf

A bunch of rocket salad for garnish and sea salt flakes

Preparation

Clean and dry the …

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Dinner ideas of the Pyrenees by Carles Flinch

Lobster and tropical fruit salad in a glass

Ingredients

8 tails of peeled prawns
4 pilgrim scallops
1 lobster (about ½ kg)
Seasonal mix of lettuce
Fresh sprouts, cherry tomatoes and chives
200 gr. of pineapple
200 gr. of mango
1⁄2 apple
Extra virgin olive oil, balsamic vinegar, salt and pepper

Preparation

Blanche prawns tails and lobster separately, in well-salted water with a bay leaf, simulating seawater. Prawn tails will be ready in two …

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Dinner ideas of the Pyrenees by Carles Flinch

Beans and peas sauteed with cuttlefish

Ingredients:

2kg of broad beans and green peas, a more or less equal quantity of each
3 medium-sized cleaned cuttlefish
1⁄4 of lettuce head, julienned
3 onions, confits with oil and a little brown sugar
1 cup of brandy to flame
One tablespoon of concentrated tomato puree
Two garlic cloves, a little saffron, and parsley, all finely chopped together
300ml of fish broth
Extra …

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Dinner ideas of the Pyrenees by Carles Flinch

Forest fruit and watermelon gazpacho, with diced acorn ham and boiled egg

Ingredients:

1 l of mineral water
800g of ripe tomato
300g of cucumber
½ green and red pepper
Raspberries, currants, strawberries, blueberries, to our taste
1kg of peeled, seedless watermelon
800g of acorn ham (cut to small cubes)
4 hard-boiled eggs
200ml extra virgin olive oil
120ml of cava or sherry vinegar
Salt and white pepper
200g of raw pine nuts
A few coriander leaves
2 tbsp. of sweet …

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