Little Britain is a region of France, where many flavors come to meet us. If we tell you what we can find there you will be mouth-watering. Let's see, you can have exotic flavors, as well as, spices and aromatics, that sailors brought back (saffron, vanilla, rum, prunes, etc.). So, we decided to propose you a perfect Breton menu.
✣ MENU✣
Salade de homard et roquette et sa vinaigrette à l'huile de homard breton Lobster and arugula salad with Breton lobster oil vinaigrette
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Bar à la bretonne et ses tagliatelles à la poutarde Breton bar and tagliatelle with poutarde
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Le comté nantais accompagné d'une baguette tradition The Nantes county accompanied by a traditional baguette
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Crèpe suzette Crèpe suzettePr
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Le Sancerre Blanc (vin blanc) White wine
Receipts
Entrée / Starters :Salade de homard et roquette et sa vinaigrette à l'huile de homard breton / Lobster and arugula salad with Breton lobster oil vinaigrette
Preparation : 10minutes Baking : 15minutes Number : 2people
Put the Breton lobster on the rack and bake at mid-height for a quarter of an hour.
Wait for the lobster to cool a little, then peel it and cut the flesh into pieces.
Wash your salad mix (lettuce, arugula, lamb's lettuce ...)
Prepare your vinaigrette by mixing vinegar and lobster oil.
Finely chop the shallot and add it to the vinaigrette.
Add a little salt and pepper.
Make your plates by putting salad, pieces of lobster and then vinaigrette.
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Plat : Bar à la bretonne et ses tagliatelles à la poutarde / Breton bar and tagliatelle with poutarde
Preparation : 15minutes Baking : 45minutes Number : 6people
Ingredients : 1 Bar of 2kg 1 kg of coarse sea salt 2 tablespoons of Setchouan pepper 2 tablespoons black pepper 1 teaspoon of cumin seeds to serve 600 g fresh tagliatelle 100 g of bottarga 4 tablespoons olive oil salt
Instructions :
Preheat the oven to th 6 (180 °).
Mix the coarse salt, caraway and peppers.
Place a sheet of parchment paper on the oven tray.
Pour over a layer of 1 cm salt-pepper mixture, arrange the fish and cover it with the rest of the mixture.
Bake for 40 minutes.
Meanwhile, grated half of the bottarga (see our advice) and detail the rest in fine chips.
Mix the grated poutargue with 2 tbsp. oil and reserve.
When the fish is cooked, remove from the oven and keep it warm under aluminum foil.
Cook the pasta in boiling salted water, drain and put in a bowl
Pour the rest of the oil over, mix and sprinkle with bottarga chips.
Raise the fillets from the bar and top them with bottargo oil. Serve immediately.
💡Advice💡
Botargo (also called boutargue) is a Mediterranean preparation of salted and dried mullet eggs.
It is found in good fishmongers or caterers in the form of ovoid pucks coated with white wax, which must be removed before using the poutargue. If not, use cod eggs, sold in vacuum orange bags at the supermarket or supermarket fishmongers.
You will not be able to grate them but only crumble or slice them. Their flavor is a little less fine than that of botargo, but they are also less salty and less expensive.
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Vin-blanc / White Win
Le Sancerre blanc
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Fromage / cheese : Le comté nantais accompagné d'une baguette tradition / The Nantes county accompanied by a traditional baguette
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Dessert / Desert:Crèpe suzette
Preparation : 5minutes Baking : 5minutes You will need a stove and a lemon press
Ingredients: crepes 1 orange 1 lemon 1 spoon of Grand-Marnier 100g of butter
Instructions :
Start by squeezing the orange and lemon. Leave the juice aside for later.
Line the bottom of your pan with pre-heated powdered sugar, then as soon as it begins to caramelize, add the citrus juice you just pressed.
On a low heat, once you get a light-colored caramel, put the pieces of butter in the pan.
When the butter is melted, flambé your preparation with a spoon of Grand Marnier.
You can add your pancake in the pan: heat it on each side for one to two minutes in your preparation. It's ready!
💡Advice💡
You can also add Grand Marnier directly to your crepe dough! You can arrange some orange wedges or even some marmalade on your pancake to embellish the presentation.
Table of Contents
Let's see, you can have exotic flavors, as well as, spices and aromatics, that sailors brought back (saffron, vanilla, rum, prunes, etc.).
So, we decided to propose you a perfect Breton menu.
✣ MENU✣
Salade de homard et roquette et sa vinaigrette à l'huile de homard breton
Lobster and arugula salad with Breton lobster oil vinaigrette
✣ ✣ ✣ ✣
Bar à la bretonne et ses tagliatelles à la poutarde
Breton bar and tagliatelle with poutarde
✣ ✣ ✣ ✣
Le comté nantais accompagné d'une baguette traditionThe Nantes county accompanied by a traditional baguette
✣ ✣ ✣ ✣
Crèpe suzette
Crèpe suzettePr
✣ ✣ ✣ ✣
Le Sancerre Blanc (vin blanc)
White wine
Receipts
Entrée / Starters : Salade de homard et roquette et sa vinaigrette à l'huile de homard breton / Lobster and arugula salad with Breton lobster oil vinaigrette
Preparation : 10minutes
Baking : 15minutes
Number : 2people
Ingredients :
1 Breton lobster
1 Salad mixed
1 Shallot
3 Tablespoons vinegar
4 Tablespoons lobster oil
Salt
Pepper
Instructions :
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Plat : Bar à la bretonne et ses tagliatelles à la poutarde / Breton bar and tagliatelle with poutarde
Preparation : 15minutes
Baking : 45minutes
Number : 6people
Ingredients :
1 Bar of 2kg
1 kg of coarse sea salt
2 tablespoons of Setchouan pepper
2 tablespoons black pepper
1 teaspoon of cumin seeds
to serve
600 g fresh tagliatelle
100 g of bottarga
4 tablespoons olive oil
salt
Instructions :
Botargo (also called boutargue) is a Mediterranean preparation of salted and dried mullet eggs.
It is found in good fishmongers or caterers in the form of ovoid pucks coated with white wax, which must be removed before using the poutargue.
If not, use cod eggs, sold in vacuum orange bags at the supermarket or supermarket fishmongers.
You will not be able to grate them but only crumble or slice them. Their flavor is a little less fine than that of botargo, but they are also less salty and less expensive.
✣ ✣ ✣ ✣
Vin-blanc / White Win
Le Sancerre blanc
✣ ✣ ✣ ✣
Fromage / cheese : Le comté nantais accompagné d'une baguette tradition / The Nantes county accompanied by a traditional baguette
✣ ✣ ✣ ✣
Dessert / Desert: Crèpe suzette
Preparation : 5minutes
Baking : 5minutes
You will need a stove and a lemon press
Ingredients:
crepes
1 orange
1 lemon
1 spoon of Grand-Marnier
100g of butter
Instructions :
💡Advice💡
You can also add Grand Marnier directly to your crepe dough! You can arrange some orange wedges or even some marmalade on your pancake to embellish the presentation.