Dinner ideas of the Pyrenees by Carles Flinch

Cannellonis with escalivada, tartar sauce and anchovies

Cannellonis with escalivada, tartar sauce and anchovies

Escalivada – is a typical Catalan dish of smoky grilled vegetables like: eggplant, bell peppers, tomatoes and onions

Ingredients

2 red peppers, 2 medium eggplants, 1 onion
200ml vegetable milk cream
5 gelatine sheets
Salt, pepper and nutmeg
12 tubes or sheets of cannelloni pasta

for tartar sauce
200g light mayonnaise
2 pickled cucumbers, …

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Dinner ideas of the Pyrenees by Carles Flinch

Strawberry salad with chunks of grilled monkfish

Strawberry salad with chunks of grilled monkfish

Ingredients:

Mixed green salad

Fresh sprouts and herbs

¼ kg of strawberry and wild strawberries

200g of pineapple (diced)

Some asparagus

250 kg of green beans

Olive Oil Extra, salt, pepper, and apple or balsamic vinegar

200-400g of Monkfish medallion with no bone

Alternatives:

This recipe can be done with scallops, figs or grapefruit.

Preparation:

Wash and cut …

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Dinner ideas of the Pyrenees by Carles Flinch

Tournedos with black truffle sauce, sweet potato chips and a Bavarian garnish

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 …

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Cocktail of cod, vegetable ratatouille and crispy parmesan cheese

Cod, 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 …

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Dinner ideas of the Pyrenees by Carles Flinch

Venison medallions stewed in their own juice with rosemary

Venison 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 …

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