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Recipes
  • DUCK CARAMEL POT IN OPORTO
  • HAZEL NUTS OF BULGE OF PIG, SAUCE FOURME OF AMBERT
  • BLANK OF ASPARAGUSES TO VEGETABLES OF SEASON
  • NET OF DUCK MALLARD TO THE HONEY AND THE FOURME OF AMBERT
  • CAKE OF HIGH THATCHES TO BILBERRIES AND THE FOURME OF AMBERT
  • MARBLE OF SALMON TROUT TO CURLY KALE
  • GREEN SNOWMAN CITRON-POMME AND HIS SUGAR SLAGS FREEZE
  • MARBLE OF SALMON TROUT TO CURLY KALE

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    FOR 6 PEOPLE
    Ingredients:
    * 1 beautiful salmon trout of 1.2 kg
    * 1 curly kale of 1.5 kg
    * 250 G of crème fraîche
    * 150 G of fourme of Ambert
    * 20 G of butter
    * Salt and pepper of the mill

    Receipt:

    To raise the trout fillets, and to cut fine escalopes. To bleach the rags. On a sheet aluminum buttered, to spread out a rag and an escalope of salmon trout, salt pepper and to roll cabbage with trout like a roll. To wrap in the aluminum foil and make cook with the vapor 15 minutes, to reserve.
    For sauce:
    To make boil the cream, add fourme of beforehand mixed Ambert and butter, to stir up until boiling. To remove the aluminum foil, and to slice the trout rollers. Napper bottom of the plates (hot) of the sauce fourme and to lay out above the slices of marbled. One can decorate this dish of green lenses of the Puy by laying out them in dome with the center of the plate



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    Contact

    LES COPAINS
    HOTEL-RESTAURANT
    42 Boulevard Henri IV
    63600 AMBERT

    Tel : +33 (0)4 73 82 01 02
    Fax : +33 (0)4 73 82 67 34
    info@hotelrestaurantlescopains.com


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