"Summer ain't over cod carpaccio"

Everyone is back from their summer holidays and not always very eager to get back to work. 

If you want to extend your summer a little longer just try out this nice and easy cod carpaccio :
it's delicious and healthy and the mango/vanilla association is awesome to raise anyone's spirits when the weather is starting to cool down.

Ingredients for 2: 

1 medium Mango - ripe
Mint
2 small tomatoes
300 g of fresh cod (or any other white fish that can be marinated)
Vanilla extract
1 fresh vanilla bean
1 lemon
2 tb of extra virgin olive oil
Salt and pepper

How to do it: 

1. Peal the tomatoes and the mango. Then dice them.
2. Chop the mint.
3. Cut the fish in small dices and keep them in your fridge.
4. For the dressing: extract the vanilla from the bean, pour the vanilla extract, the juice of 1 lemon and the olive oil. Shake well.
5. In a bowl, mix the fish, tomatoes, mango and mint. Add salt and pepper to season (white fish always needs extra salt).
6. Add the vanilla vinegrette and adjust the seasonnng if necessary. Dress onto your plates.

Et voilà ! Enjoy !

Incidently I had fresh tomatoes from my mom's garden. That was the extra touch that made the difference.

How to nail a dinner party - Appetizer

You've got a dinner planned at your place tonight.
And no clue whatsoever what you're going to pull out of your sleeve this time.


Well ladies and gentlemen here is a simple "dazzle your friends" recipe that can easily be made in advance.
I know it seem surreal. Don't worry it's not. It's not even magic.
It all burns down to a siphon soda. And a little bit of organization.
Here see for yourselves:


Tangy Salmon carpaccio with its whipped wasabi cream



Ingredients for 4

15 cl of single cream (crème fraîche liquide)
1 tsp of wasabi
1 lemon
350 g of very fresh salmon
dill
10 cl of orange juice
1 gelatin paper (2g)
Salt and pepper

1. Mix the cream and Wasabi. Add some salt and pepper. Filter the mixture and pour it in your soda siphon.
Turn your siphon upside down and screw the gas cartridge in. Shake it well and set in your fridge upside down for 2 hours.

2. For the carpaccio: cut small squares of salmon. Add salt and pepper, grated ginger and the juice of one lemon. Add fresh dill, mix well and put in your fridge until for at least one hour.

3. Heat the orange juice and add the gelatin (after having left it 1 minute in cold water to soften it). Mix well. Add the juice in 4 little glasses and put them in your fridge for at least 2 hours.

4. When the orange juice has thickened, add the salmon carpaccio over it. Spray wasabi cream on top. Add a few dill sprigs.

With this lovely little dish I would recommend either
- Rosé champagne (Billecart Salmon is awesome, check it out: Billecart Salmon

- Gewurztraminer (Domaine Trimbach is usually a good choice).