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A few mouth-watering recipes
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STUFFED TROUT WITH MONTBAZILLAC SAUCE
Ingredients: 4 trouts of about 200 gr each fresh grape Trout stuffing 100 gr of chopped pork shoulder 250 gr of pain de campagne (country bread) slightly wetted with white wine 1 echalote 50 gr of chopped cepes 1 egg salt and pepper Montbazillac sauce 1/2 litre Montbazillac 1/2 litre fish concentrate 1/4 litre whipped cream |
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Mix the stuffing ingredients until well blended. Allow the sauce ingredients to reduce by a bit more than half. Link them to slightly rubbed butter and season. Steam the stuffed trouts or bake them in buttered paper 4 to 5 minutes in a 190°C oven. Pour the sauce over the trouts and decorate with grape before serving. |
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WALNUT CAKE Ingredients 500gr Perigord walnuts 150 gr honey 250 gr flour 3 eggs 2 tablespoons brown sugar 5 tablespoons oil |
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Mix 3 eggyolks with honey, ground nuts, flour, a bit of milk and a pinch of salt On the side, beat stiff the egg whites and add 2 spoonfulls of brown sugar. Incorporate them delicately to the first mix. Pour into a well buttered mould and let it cook at medium temperature for 45 minutes. |
Try them...
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Montaigne, the great philosopher, called this region where he used to live, "The place to stuff oneself"! Perigord's gastronomy enjoys a great reputation: GOOSE, DUCK, TRUFFLE, CEPE, WALNUT, CHESTNUT... 2 home recipes to wake your appetite! |
