A dish by Bistro Christophe
3 sizes of fillets
1 tsp red onion
1 tsp green apple
1 tsp parsley
1 tsp capers
1 tsp mayonnaise
3 cucumbers
3 red peppers
5 onions
12 tomatoes
2 cloves of garlic
The juice of 2 lemons
6 tbsp red wine vinegar
2 dl olive oil
pepper and salt
Sugar
Tartar of buddies
Cut 3 sizes of fillets into small cubes. Then cut the red onion and green apple into fine strips. Finely chop the parsley. Then mix the buds, red onion and apple with the capers and a teaspoon of mayonnaise. Give the pepper mill 3 more turns to season.
Gazpacho coulis
Peel and seed the cucumbers and red peppers. Finely chop the onion and simmer on low heat with a dash of olive oil. Squeeze the tomatoes and cut them into small pieces. Mix everything together with garlic and herbs. Then add the lemon juice. Let it marinate overnight. The next day mix everything with olive oil and red wine vinegar and finally pour the mixture through a sieve.
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