A 100% Norman meal
Reading time: 5 minutes
Thanks to the Gourmandie website, we’ve put together the most mouth-watering of menus. Discover four recipes and get back to us with what you think! Got your apron? Ready? Steady? Cook!
Aperitif: norman COCKTAIL
Courtesy of Dominique Grousseaud, from the Lycée hôtelier François Rabelais in Hérouville St Clair
- 10 cl of Norman apple juice
- 10 cl of Norman pear juice
- 2 cl of caramel syrup
Pour the apple juice, pear juice and caramel syrup into a shaker. Give it a vigorous shake. Pour into a glass and add a pile of crushed ice.
STARTER: Scallops from Port en Bessin, pan-fried with spices
Courtesy of Nicolas Fages, from the Château de Sully
4 people 25 minutes 40 minutes
- 12 large Normandy scallops
- 400 g sweet potato
- 1 parsnip
Creamed fish stock:
- 80 g fish stock
- 20 g single cream
- 20 g salted butter
- 56 g breadcrumbs
- 38 g ras el hanout
- 7 g orange powder
- 7 g carry colombo
- 30 g of cooking butter
- Candied orange zest
- Freshly peeled orange segments
- Cider pairing
- Bessin Cider
Cook the sweet potato (bring to the boil from cold salted water) for about 10 minutes. Prepare a fine smooth purée and season. Chop up the parsnip, boil and then sear them in the pan destined for the scallops. Prepare your mix of spices.
Cook the fish stock in a saucepan with the cream and salted butter, then add the spice mix and salt. Melt the butter in the pan, salt the scallops and sear them for just one minute on each side. Drain off excess oils from the pan and stir in the spice mix and continue cooking for just 30 seconds. Add the candied orange peel and orange segments for a decorative touch.
MAIN COURSE: Fillet of salt-marsh lamb in a fig curry and vegetables from the Manche
Courtesy of Jean-Christian Thomas, from the Café Mancel in Caen
4 people 30 minutes 15 minutes
- 450 g Normandy lamb
- ¼ white cabbage
- 1 parsnip
- 1 “Créances” carrot (a delicacy from the Cotentin)
- 1 red onion
- 2 Norman potatoes
- 30 cl Normandy apple juice
- 2 cl cider vinegar
- 4 figs
- Curry powder
- 1 clove of garlic
- salt, pepper
- Isigny butter AOP
Normandy Dry Cider IGP (brut)
Peel and cut the potatoes into cylindrical form and then thickly slice. Pan-fry the potatoes on each side and then set aside.
Chop up the onion into fine pieces and with the garlic lightly caramelise in a frying pan. Then add the potatoes and apple juice and season according to taste. Put aside your cooking juices and add the cider vinegar.
Make a thin (1 to 2mm) diced Brunoise style preparation for your parsnip, white cabbage, carrot and cook them with a knob of butter, salt, pepper and finally the curry powder.
Cook your lamb for 5 minutes on each side.
On a plate arrange the potato slices and neatly place the brunoise on top of it with the help of a ring mould. Mix the cooking juices with the onion, garlic and cider vinegar. Cut up the fig and the lamb. Season with fleur de sel.
DESSErT: Apple Aumônière, caramel sauce with salted butter
Courtesy of Saïd Khelfoun, from the Collège Victor Hugo in Caudebec-en-Caux
4 people 20 minutes 15 minutes
- 4 sheets of filo pastry
- 600 g Normandy apples
- 80 g sugar
- 200 g Isigny AOP salted butter
- 40 g flour
Normandy Sweet Cider IGP (doux)
Core and peel the apples and cut into quarters. Melt the butter in a frying pan, lightly sauté the pieces of apple with 30 g of sugar. Turn off the heat as soon as the apples begin to soften.
Make the salted butter caramel with the remaining sugar. Add knobs of butter as the caramel turns brown.
On a sheet of filo pastry carefully place the apple pieces in the middle and pour onto it two teaspoons of caramel sauce. Fold over the sheet and then carefully place the aumônières on your oven shelf covered with a sheet of greaseproof paper. Pre-heat the oven to 220°C and cook for 7 to 8 minutes.
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GO A BIT FURTHER
The above recipes are taken from the Gourmandie Website. You’ll find the search engine which allow you to select the sort of dish, or the product or ingredient you’d like to see included in the recipe. There are dozens of recipes to choose from!
TASTINGS WITH THE local PRODUCERS
Camembert, Neufchâtel, scallops, oysters, cider, Calvados etc. Get a taste of the flavours and savours of Normandy and discover the secrets behind their preparation and manufacture by visiting a farm, a producer or a shop specialising in locally grown foods.