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Wash the white leeks and mince them finely. Sauté the leeks in a frying pan with 40g of butter over low heat, covered, for about twenty minutes. Add salt and pepper.
In a pan, melt the remaining butter and cook the scallops, previously salted and peppered, about 2 minutes on each side, taking care to keep them blond. Flambé with Calvados, add the fresh cream and simmer for 1 to 2 minutes over low heat.
Arrange the scallops on the leek fondue and serve immediately.
Preheat the oven to 180 °C. Bake the supremes in the oven, 15 minutes each side.
Generously wrap the quince into clingfilm and cook in boiling water for 1 hour. Then collect the quince pulp. Reserve.
Peel and cut the turnips in quarters and cook in salted water.
Peel the apples, then cut them into quarters. Fry in butter for 15 minutes.
Prepare the velouté: mix the coconut milk with the quince pulp, the Calvados, the rosemary, the crème fraîche, then mix everything for 5 minutes.
Prepare the lemon zest.
In the bottom of a plate, arrange the apple quarters and golden ball turnips. Pour the velouté over the vegetables. Place the roasted piece of poultry on top. Sprinkle with chives, fleur de sel, freshly ground pepper and lemon zest.
Brown the butter in a casserole dish and brown the pieces of veal with the bone.
When they are a little golden, add the sliced carrots, the sliced onion and the bouquet garni. Mix everything well.
Season with salt and pepper and cover the meat with the cider. Simmer for about an hour and a half over low heat.
Clean the button mushrooms and cut them in four. Remove the bone.
Add the mushrooms, continue cooking for 20 minutes then put the cream in the casserole.
Adjust the seasoning and allow to heat very slowly for 5 minutes. Serve with rice.
Ingredients for 4 persons :
Put the puff pastry between 2 sheets of baking paper and bake between 2 plates in the oven at 180°c for about 30 minutes.
Sprinkle the puff pastry with icing sugar, caramelize for a few minutes under the oven grill. Wait a few minutes and cut three rectangular strips.
Reduce the Pommeau to get 120 grams, then add the cream, the egg yolks and cook at 85 °c, remove from the heat, stir in the softened gelatin and mascarpone, mix for a good minute using a blender. Reserve 24 hours in the refrigerator.
Wash and cut the apples into quarters. Make a caramel with the sugar and a dash of water. As the right color is obtained, incorporate the butter off the heat and immediately pour over the apple quarters on a plate.
Bake in a 180°c oven for about 20 minutes. Remove and let cool.
Whip the Pommeau cream with an electric whisk for at least 5 minutes. Using a pastry bag, poach three strands of cream on a puff pastry rectangle, complete with the apples, place another puff pastry rectangle and repeat the operation, close with the third puff pastry rectangle.
Peel the apple. Cut it into small dices of 1/2 cm.
Sauté them in a pan with 10g of butter and sprinkle with calvados. Keep the apples crispy but slightly colored. Reserve.
For the cup cake, blanch the eggs and sugar. Add the flour and baking powder.
Melt in the butter and the white chocolate in a water bath.
Then mix everything. Add the marinated apples and mix.
Divide the dough into cup cake molds and bake for 15 minutes at 180 °c.
Remove from the oven and let cool.
For the decoration of the cupcakes, mix the icing sugar with the softened butter and add a little Calvados. Put this mixture in a pastry bag.
When the cup cake is cold, unmold and dress in small touches a little of the butter / icing sugar mixture on top of each cup cake.
Serve with a glass of Calvados.