A simple and very delicious Catalan recipe, with almost the same ingredients as ratatouille, but a very different result.
Category: Starter
Coquilles St Jacques à la Languedocienne
A simple and quick way of preparing scallops. Serves two.
Chevrettes au curry
A popular dish in Tahiti — very light and delicate. It’s made with freshwater prawns called “chevrettes”, but any type of fresh prawn will do.
Carpaccio aux deux thons
You may be dubious about raw fish, but I can assure you that this tastes superb and is a very elegant and original starter (if you can get hold of the fresh tuna of course). It’s very rich — you only need small helpings.
Asparagus gratin
Sounds fairly ordinary, but the unctuous sauce makes it special. An excellent way of stretching a little asparagus to serve a lot of people.